Hi, I’m Jane. Today, I’m gonna show you how to prepare vickys coconut cherry cookies recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vickys Coconut Cherry Cookies Recipe
Vickys Coconut Cherry Cookies is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Vickys Coconut Cherry Cookies is something that I’ve loved my whole life.
To be with this particular recipe, we must first prepare a few components. You can have vickys coconut cherry cookies using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Coconut Cherry Cookies:
- Get 80 grams (1/3 cup) butter/sunflower spread
- Take 125 grams (4.5 oz) caster (superfine) sugar
- Make ready 80 grams (2.5 oz) dessicated coconut
- Make ready 70 grams (1/2 cup) + 1 tbsp) cornstarch
- Get 20 grams (2 level tbsp) potato starch, not flour
- Take 50 grams (1/3 cup) brown rice flour
- Make ready 20 grams (4 level tbsp) sorghum flour
- Take 1 1/2 tsp vanilla extract
- Prepare 8 glacé cherries, halved
Instructions to make Vickys Coconut Cherry Cookies:
- Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper
- Cream the butter and sugar together
- Set aside 3 heaped tablespoons of the shredded coconut and add the rest to the butter/sugar mixture
- Add the flours, starches and vanilla and mix to a soft dough
- Halve the dough and keep halving each piece until you have 16 pieces. 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
- Roll each into a ball then roll in the coconut you set aside earlier
- Place the balls onto the baking sheet. Flatten with the palm of your hand and place a cherry half in the centre of each
- Bake for 16 - 18 minutes. Let cool on the sheet a minute before transferring to a wire rack to cool completely
- Will keep for 2 or 3 days in an airtight container or wrap and freeze for a month. Heat through in a warm oven to freshen up after defrosting
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