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Makes
24
Author Notes
gluten + dairy free | these biscuits, are like what would happen if a jam and coconut slice had a love affair with a coconut macaroon and gave birth to a jam drop. but in totally delectable, into-tea-dunkable biscuit form | first published on my blog alittlealice.com —jess | alittlealice.com
Ingredients
1/2 cup
castor sugar
1 cup
desiccated coconut (unsweetened)
2 1/2 cups
gf flour (your preferred blend/type, I used a plain gf flour)
2 teaspoons
baking powder
1 tablespoon
vanilla extract
200g grams
vegan butter (i used nuttelex, normal unsalted butter is fine also)
1
egg
1/2 cup
jam of choice
Directions
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preheat oven to 180 degrees celsius.
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combine sugar, coconut, plain flour, baking powder, vanilla, butter and egg in a mixing bowl using an electric mixer.
- on two lined baking trays, roll dough into small balls. using the back of a teaspoon, make an indent in the centre of the cookies. fill with about 1/4 teaspoon on jam.
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bake for 15-20 minutes or until golden brown.
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cool completely (hot jam burns!!) and serve. will keep in an airtight jar in the pantry for about 5 days.
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