Vickys Coconut Cookies, Gluten, Dairy, Egg & Soy-Free

• 80 grams butter/sunflower spread
• 125 grams caster (superfine) sugar
• 80 grams dessicated coconut
• 70 grams cornstarch
• 20 grams potato starch, not flour
• 50 grams brown rice flour
• 20 grams sorghum flour
• 1 1/2 tsp vanilla extract
• 8 glace cherries, halved

1. Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
2. Cream the butter and sugar together
3. Set aside 3 heaped tablespoons of the shredded coconut and add the rest to the butter/sugar mixture
4. Add the flours, starches and vanilla and mix to a soft dough
5. Halve the dough and keep halving each piece until you have 16 pieces.
6. Halve the first big piece, then halve each of those pieces so you have 4 bits, then halve those so you have 8 pieces, then halve all those once more
7. Roll each into a ball then roll in the coconut you set aside earlier
8. Place the balls onto the baking sheet.
9. Flatten with the palm of your hand and place a cherry half in the centre of each
10. Bake for 16 - 18 minutes.
11. Let cool on the sheet a minute before transferring to a wire rack to cool completely
12. Will keep for 2 or 3 days in an airtight container or wrap and freeze for a month.
13. Heat through in a warm oven to freshen up after defrosting

butter, caster, coconut, cornstarch, potato starch, brown rice, flour, vanilla, glace cherries

Taken from cookpad.com/us/recipes/359892-vickys-coconut-cookies-gluten-dairy-egg-soy-free (may not work)