Coconut Shortbread Cookies

Full of coconut flavor, no one would ever guess that these tasty shortbread cookies are gluten free and vegan.

Ingredients:

• 1/2 cup shredded coconut
• 3/4 cup warm coconut oil
• 1/2 cup icing sugar
• 3/4 cup rice flour
• 1/2 cup corn starch
• 1 tsp vanilla

Steps/Methods:

1. Toast the coconut in a shallow pan in the oven at 350 F until lightly browned (about 5 – 8 minutes). Cool.
2. Cream oil and sugar. Stir in vanilla.
3. In a separate bowl, combine rice flour and corn starch.
4. Add dry mixture into sugar mixture and blend well. Stir in toasted coconut.
5. Immediately roll dough to desired thickness and cut into shapes.
6. Bake in a preheated oven at 250 F for 15 – 20 minutes.

Additional Tips:

• 1/2 cup shredded coconut
• 3/4 cup warm coconut oil
• 1/2 cup icing sugar
• 3/4 cup rice flour
• 1/2 cup corn starch
• 1 tsp vanilla