Lemon Coconut Cookies
Gluten-Free Lemon Coconut Cookies
Ingredients
- ½ cup oil
- ½ cup shortening
- 1 ½ cups sugar
- 2 large eggs
- ¼ cup water
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 2 tsp baking powder
- 1 cup coconut flakes or shredded coconut
- 3 cups Mehl's Gluten-Free All-Purpose Flour
Instructions
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Preheat oven to 350°F.
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Mix oil and shortening with sugar until smooth and creamy.
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Add eggs, vanilla and lemon extract, mix until smooth and creamy.
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Add Mehl's Flour, coconut and baking powder. Mix until entire mixture is nice and sticky.
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Use a spoon or scoop to make 1 ½ inch balls, drop onto cookie sheet with 2 inches between each ball. Slightly press down each ball.
For a crisper cookie press a little thinner, but be sure and leave enough room between cookies so they don't touch as they expand in the oven.
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Bake for 12 to 16 minutes.
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Take out of oven and let cool for five minutes before transferring them to a wire rack. Enjoy!
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