Lemon Coconut Cream Cookies
Gluten-Free Lemon Coconut Cream Cookies
Ingredients
- 1 cup butter oil or margarine
- 1 ½ cups sugar
- 2 large eggs
- ¼ cup water
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 ½ tsp baking powder
- 1 cup coconut flakes shredded coconut
- 3 ¼ cups Mehl's Gluten-Free All-Purpose Flour
Instructions
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Preheat oven to 350°F.
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Mix butter with sugar until smooth and well mixed.
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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.
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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 to wire racks.
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