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
desiccated coconut (unsweetened)
2 1/2 cups
gf flour (your preferred blend/type, I used a plain gf flour)
vegan butter (i used nuttelex, normal unsalted butter is fine also)
jam of choice
In This Recipe
preheat oven to 180 degrees celsius.
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.
bake for 15-20 minutes or until golden brown.
cool completely (hot jam burns!!) and serve. will keep in an airtight jar in the pantry for about 5 days.