Lemon, White Chocolate and Toasted Coconut Cookies {Gluten Free}

There is never a wrong time for a cookie. I firmly believe this. And what better time to make a big batch of bright, lemony cookies than during the depths of January? Loaded with lemon, white chocolate and coconut, these cookies will hit the spot for just about anyone. Including those who are gluten intolerant!

Whip up a batch for your family, friends, co-workers, or just to hog all for yourself. You can’t go wrong!

Lemon, White Chocolate and Toasted Coconut Cookies, adapted from The Baker Chick

Makes 3 dozen

• 1 1/2 C unsweetened shredded coconut
• 1 3/4 C gluten free flour blend (I used Bob’s Red Mill)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 stick (1/2 C) unsalted butter, softened
• 1/2 C brown sugar
• 1/2 C white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1/2 C white chocolate chips

Preheat oven to 350. Line two large cookie sheets with Silpat mats or parchment paper.

Spread shredded coconut on a small rimmed cookie sheet and toast in the oven for 6 minutes, stirring halfway through. Remove and let cool while mixing the rest of the dough.

In a medium bowl, combine flour, baking soda and salt. Set aside.

In the bowl of a stand mixer, beat softened butter together with the sugars until light and fluffy. Add the egg, vanilla and lemon extracts. Mix until smooth.

Add the flour mixture, mixing on a low speed. Remove the bowl and fold in the toasted coconut and white chocolate chips until just combined.

Use a cookie scoop to make cookies, placing about an inch apart.

Bake at 350 for 10 minutes. Remove and let sit on the cookie sheets for a few minutes, then transfer to a cooling rack. Store in your favorite cookie tin or jar!