- If you have an electric mixer, now is the time to use it. If not, a large bowl, wooden spoon and strong arm will also work.
- First weigh out the sugars into the large bowl or mixer. Add the butter and 'cream' them together. This means mix until they are fully combined, paler in colour and a bit fluffy - around 5 mins using a mixer or 15 minutes by hand.
- Add the vanilla and egg and mix into the creamed butter and sugar.
- Mix in the coconut, gluten free flour and bicarbonate of soda. Make sure they are well combined. If using an electric mixer, make sure you scrape all the mixture from the bottom and sides of the bowls. Any little lumps of butter/sugar will cause the cookies to bake unevenly.
- Now shape your cookies - using clean hands roll golf ball sized cookie dough balls and then press flat to around 1cm thick to create a 'puck'. Sometimes it is easier to 'puck' the cookies when the mix is slightly chilled. At Kiss the Hippo, we make 60g pucks. But smaller ones are ok too.
- Once shaped, make sure you chill your cookie dough in the fridge for 10 minutes before baking.
- Whilst they are chilling, preheat the oven to 170C.
- Lay the cookies out on to a baking sheet lined with baking paper. Make sure they have enough room to spread (they will double in size).
- Bake the cookies. They will go brown at the edges but still be soft in the middle. Cool completely before trying to move them.
- Optional: These are nice drizzled in chocolate. Melt the chocolate in a bain-marie (small bowl over simmering water) and then either dip the (cold) cookies into the chocolate for a coating, or use a spoon to drizzle some chocolate over the top.
If you don't have chocolate, but want that coconut chocolate flavour combination, why not replace 1tbsp of gluten free flour with 1tbsp of cocoa powder? You will get chocolatey coconut cookies, instead of coconut cookies with chocolate drizzle.