Coconut Cookies

Preheat your oven to 160 degrees Celsius (320 F).

You will only need to complete this step if your coconut chips are not already toasted. Line a baking sheet, spread the coconut flakes out on the lined tray and toast for 5 minutes or until the flakes begin to brown on the edges.

Melt your coconut oil, allow it to cool but not solidify. (this can be done in the microwave).

Remove from the oven and cool.

In a large mixing bowl add all the dry ingredients: Coconut chips, GF flour, caster sugar, baking powder and salt. Combine with a whisk or fork.

Add the melted coconut oil, coconut condensed milk and vanilla extract to the dry ingredients, mix until combined and you have a slightly crumbly coconut cookie dough, that will come together into a ball when pressed.

Scoop tablespoonful sizes of the dough, and place on lined baking sheets

Gently press the doughballs with your hand to flatten them into discs.

Bake in your preheated 160 degree C (320 F) oven for 12-15 minutes until the cookies are lightly golden.

Allow to cool on the baking trays, then transfer to an airtight container.