From Martha Stewart Living. No flour, no bake cookies to delight your gluten-free friends! They can be stored in the refrigerator for up to three days. Makes about 20.
1 1/2 cups sweetened shredded coconut
3 drops pure almond extract
3 3/4 ounces semisweet chocolate, melted*
1. Preheat oven to 350. Line a rimmed baking sheet with parchment paper, and spread cocnut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven, let cool completely.
2. In medium bowl, combine toasted coconut, almond extract, and melted chocolate. Stir gently until combined. Press about 1 Tbls coconut mixture onto a parchment-lined baking sheet. Repeat with remaining mixture. Place in the refrigerator until cookies are set, about 20 minutes. Keep in refrigerator until ready to serve.
*You can find non-dairy semisweet chocolate at a health food store if you are looking to avoid both gluten and dairy.
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