Gluten-Free Coconut Cookies
Serves 2415 mins prep11 mins cook
These Gluten-Free Low Sugar Coconut Cookies with Cherry Pink Drizzle are a must-try! Made with gluten-free Pancake Mix and Luxardo Maraschino Cherries, these cookies provide an extra burst of flavor. Perfect for Valentine’s Day and any occasion.
0 servings
What you need

cup butter
cup shredded coconut

tsp vanilla extract

tsp baking soda

tsp baking powder
egg
Instructions
1: Preheat the oven to 350°F. 2: In a mixing bowl, combine the dry ingredients. 3: Add softened butter, egg, and vanilla; mix until a dough forms. 4: Chop the Luxardo cherries and pecans, then fold into the dough with shredded coconut. 5: Shape dough into 24 balls and place on a baking tray. Chill for 10 minutes. 6: Bake for about 11 minutes or until golden brown. 7: For the glaze, mix powdered monk fruit, milk, cherry juice, and vanilla. Drizzle over cooled cookies and sprinkle with pink sugar. Enjoy!View original recipe

