Fold in the shredded coconut, chopped almonds, and chocolate chips. Using a cookie scoop (for even-sized cookies) drop it onto the cookie sheet. Bake for 10-12 minutes until set and golden brown.

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How to make gluten-free oatmeal coconut cookies Step 1: In a large bowl, whisk together all the dry ingredients (oats, almond flour, shredded coconut, baking soda, cinnamon, and salt).

1) To Make the chocolate chip cookies: Cream together butter and sugars for about 3 minutes. 2) Add the eggs one at a time and completely incorporate the egg before adding the next one.

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In a large bowl, combine the butter, coconut sugar, granulated sugar, vanilla, baking soda and salt and beat on medium speed of a mixer until creamy, about 2 minutes (see Baker’s Note).

Pour in the chocolate chips, coconut flakes and pecans and mix once more for a few seconds. 3 You can bake these right away, though I love letting them rest in the fridge overnight.

Makes 3 dozen cookies. 1 1/3 cups finely shredded unsweetened dried coconut 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 cup unsalted butter, room temperature ...

If the coconut milk has spread, take a spoon and gently push it toward the cookie. Then, avoid touching the cookies for 10 minutes or so (you need to let them cool so the condensed milk hardens.) 3.