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
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.