These are delicious and so easy they almost make themselves. Plus, you’ve almost definitely got all the ingredients in your cupboard right now… They are of course gluten free and vegan – however, if you’re not a celiac feel free to use any kind of plain flour.
1 cup shredded coconut (or you can use ½ cup each shredded and desiccated for more texture)
½ cup coconot milk
¼ cup GF plain flour
½ cup caster sugar (use the raw one if you can get it, it’s prettier)
1 teaspoon vanilla essence
pinch salt
Mix everything together until the dough holds together. If your coconut is old it can get quite dry – you might have to add a bit more liquid.
Scoop into balls about half the size of a ping pong ball and place on a tray that you’ve lined with baking paper. Bake at 180 for 10 mins and continue baking, checking every minute or so for another 4 – 5 minutes. Their little bottoms get browned very quickly if you turn your back on them and that’s not really ideal, though still delicious. You’re after a lightly toasted colour rather than a chargrilled sort of colour.
Allow to cool, if possible.
½ cup coconot milk
¼ cup GF plain flour
½ cup caster sugar (use the raw one if you can get it, it’s prettier)
1 teaspoon vanilla essence
pinch salt
Mix everything together until the dough holds together. If your coconut is old it can get quite dry – you might have to add a bit more liquid.
Scoop into balls about half the size of a ping pong ball and place on a tray that you’ve lined with baking paper. Bake at 180 for 10 mins and continue baking, checking every minute or so for another 4 – 5 minutes. Their little bottoms get browned very quickly if you turn your back on them and that’s not really ideal, though still delicious. You’re after a lightly toasted colour rather than a chargrilled sort of colour.
Allow to cool, if possible.
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