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Gluten Free Toasted Coconut Butter Cookies

These melt-in-your-mouth butter cookies are lightly coconutty, topped with white chocolate and toasted coconut!
Prep Time20 minutes
Cook Time15 minutes
Freezing time30 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: butter cookies, chocolate shortbread, coconut, cookies, easy, gluten free, holidays, simple, toasted coconut, white chocolate
Servings: 24 cookies
Calories: 300kcal
Author: Amelia Farber

Equipment

  • Cookie sheets
  • Parchment paper
  • Piping bag and tip
  • Electric mixer

Ingredients

For the cookies:

  • 1 Cup salted butter room temperature
  • 1/2 Cup white sugar
  • 1/4 tsp salt
  • 2 large egg yolks
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp coconut extract
  • 1 1/2 Cups gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
  • 1/2 Cup tapioca starch
  • 3 Tbsp full fat coconut milk

For the topping:

  • 1/2 Cup toasted desiccated coconut unsweetened
  • 1/2 Cup melted white chocolate

Instructions

  • First, preheat the oven to 350° Fahrenheit and line two cookie sheets with parchment paper. Lightly grease the sheets then set aside. In a large bowl, using an electric mixer, cream the butter and sugar together until fluffy and lighter. Add in the salt, egg yolks, vanilla, and coconut extract and beat to combine. Finally, carefully mix in the flour and starch (it will be very stiff), then slowly add the coconut milk, 1 tbsp at a time, until the cookie dough is still thick but pipeable (not runny or loose). Scoop the dough into a large piping bag fitted with a large piping tip of your desire (I used a large star tip). Pipe cookies into shapes onto your cookie sheets, then freeze piped cookies for 30 minutes before baking (important step! or your cookies will spread too much).
  • Once frozen, bake cookies for 12-16 minutes or until very lightly brown on the edges and bottom and firm to the touch. Let cookies cool completely before removing from cookie sheets or decorating.
  • While your cookies are cooling, toast coconut! In a non-stick frying pan, heat unsweetened desiccated coconut over medium, stirring often, until coconut is light gold and smells nutty. Remove from heat and let cool in a bowl. Meanwhile, melt your white chocolate in a microwave safe bowl.
  • When cookies are cool, drizzle with white chocolate and sprinkle your toasted coconut on the chocolate, then let the chocolate set before eating!