Looking to gain favor with the Easter Bunny this year? Well, I’ve got a little treat in store for you and it is even Gluten Free. Oh yes, my GF friends I have some springtime cookie love that is right up your alley.
This cookie was born out of a need. A need for a cookie. We didn’t have any cookies laying around and the only flour I had was a whole wheat flour. I will just say this now… I was not in the mood for a healthy whole grain cookie, I was in the mood for sweet, chewy, crispy and delectable. I had coconut, I had eggs, I had butter and sugar. Most importantly, I had the desire for a cookie.
So I grabbed a bunch of cookie-ish ingredients, some nuts and dried cherries and some pink food coloring. Why pink? I dunno… I just felt “pink”. I began randomly throwing things into the mixer like a mad scientist (please imagine me wringing my hands and going “Mwahahaha” over the mixer) and from this mad experiment was the discovery of the most delicious coconut cookie I have ever sunk my teeth into.
Crisp edges that are still chewy, an inside that is moist and delectable with strands of coconut, chunks of pecans and sour cherries running through the chewilicious goodness. So get your pink nom on in time for the Easter season. Make ’em for the Easter Bunny, your favorite Hunny Bunny or just for yourself to nom and not share. You won’t want to share… and that is ok. Eat them all with a big, fat pink coconutty grin on your face.
Pink Coconut Cookies
- 1 stick of Butter, softened
- 1/2 cup Powdered Sugar
- 2/3 cup Baker’s Sugar (ultra-fine sugar, but regular will do in a pinch)
- 2 teaspoon Pure Vanilla Extract
Cream together the Above ingredients on high for about 3 minutes, until the butter and sugar mixture looks creamy and fluffy.
- 1/2 teaspoon Salt
- 1/2 teaspoon baking Soda
- 6 Egg Whites – ONE AT A TIME
Add the Salt and Baking Soda, mix for 1 minute. Now add in your Egg Whites one at a time, mixing for 1 full minute after each egg white is added.
- 1/4 to 1/2 cup Almond Flour (ground almonds… more Almond Flour results in a fatter, denser cookie)
- 2 cups sweetened Flaked Coconut
- 1/4 cup Pecans, finely chopped (optional)
- 1/4 cup Dried Cherries, finely chopped (optional)
- Food Coloring – pick whatever color makes you happiest
Dump the rest of the ingredients into the fluffy, eggy mixture and fold it in by hand until the ingredients are well combined.
Preheat your oven to 325º C
***You will need parchment paper or a silicon mat. Don’t try to make these cookies without one of these items. You can find silicon mats at any good online kitchen store and parchment paper is at your grocery store near the aluminum foil and waxed paper. Without this you will need a chisel or a jackhammer to pry the tasty cookies off the cookie sheet. I like to use parchment paper.
On a cookie sheet lined with parchment or silicon mat drop very rounded heaping teaspoons onto the parchment or silicon, bake in the oven for 17-20 minutes or just until the edges are golden brown. Remove and let cool completely before removing from the cookie sheet.
When storing these cookies, cut small squares of parchment paper or wax paper and insert in between each cookie otherwise they will stick together. Keep them in an airtight container and they should keep for about 3-4 days.