4th of July Coconut Sandwich Cookies (+Gluten Free)

To honour my friends and family living in the US, these are a delicious and festive cookie I like to whip up every 4th of July!

The cookies themselves, while simple to make, have a patriotic Red, White, and Blue interior thanks to shredded coconut, and sprinkles. These coconut cookies are a perfect summer treat, and look striking at any party (even in quarantine). Enjoy!

A great view of my delicious and tasty maple syrup cookies - gluten free cookies - no gluten, safe for celiacs recipe, gluten sensitive, gluten intolerant safe!

The Recipe

Time allotment

Prep Time: 20-30 minutes

Cooking time: 10 minutes

Total Time: 30-40 minutes

Yield: 16-18 maple syrup cookies

Cooking Utensils

  • Two bowls

  • Spatula

  • Whisk - OR - Handheld Mixer

  • Measuring cups

  • Measuring spoons

Ingredients

Coconut Cookies

  • 1 3/4 cups (216g) flour

    • If using Gluten Free flour, add 1/2 tsp xanthan gum

    • I used Gluten Free Robin Hood All Purpose Flour Blend and Bob’s Red Mill Xanthan Gum

  • 3/4 cup (72g) almond flour

  • 1/2 cups (100g) brown sugar

  • 1/2 cup (115g) granulated sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 egg

  • 3/4 cup (170g) salted butter

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1 cup (100g) shredded coconut

  • 1/2 cup (40g) blue sprinkles

  • 1/2 cup (40g) red sprinkles

Coconut Glaze

  • 1 cup (100g) icing sugar

  • 1 tbsp coconut milk

  • 1 tbsp unsalted butter

  • 1 tsp vanilla

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Instructions

  1. In one bowl, add 1/2 cup (100g) brown sugar, 1/2 cup (115g) granulated sugar, 1 tsp vanilla extract, and 3/4 cup (170g) salted butter (these are the wet ingredients)

  2. With a whisk or a handheld mixer, mix all of the ingredients together until well blended

  3. Add 1 egg, and mix again

  4. In a separate bowl, add 1 3/4 cups (216g) flour, 3/4 (72g) almond flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt (these are the dry ingredients)

  5. Mix all of the dry ingredients together

  6. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined

  7. Gently stir all of the ingredients together until just blended

  8. Add 1 cup (100g) shredded coconut, 1/2 cup red sprinkles, and 1/2 cup blue sprinkles, and stir

  9. Take out golf ball sized portions of dough, and roll them together between your palms

  10. Line a baking pan with either parchment paper - OR - cooking spray

  11. Place dollar-sized balls of dough on the pan

  12. Optional: Sprinkle the balls with leftover shredded coconut bits, and sprinkles

  13. Bake the biscuits in the oven at 350°F (180°C) for 12-13 minutes

  14. While cookies are baking, add 1 cup icing sugar, 1 tbsp coconut milk, 1 tbsp butter, and 1 tsp vanilla to a bowl, and whip the ingredients together on high

    1. Alternative: Whip up a Maple Syrup Glaze for a complete North American taste!

  15. Put the glaze in the fridge for a minimum of 15 minutes

  16. Allow the biscuits to cool for a minimum of 15 minutes

  17. When both the biscuits and the glaze have cooled, put a 1 1/2 tsp amount of glaze on one biscuit, and sandwich another one on top

  18. Serve within 30 minutes, or put into the fridge until they’re ready to be eaten

  19. Enjoy!

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I used either the Coconut Glaze, or the Maple Glaze on each cookie sandwich! Pictured is the Maple Glaze.

I used either the Coconut Glaze, or the Maple Glaze on each cookie sandwich! Pictured is the Maple Glaze.

The inside of these gorgeous and festive 4th of July cookies 😍

The inside of these gorgeous and festive 4th of July cookies 😍

Gluten-Free Maple Syrup Cookies - Real Canadian Maple Syrup - Sweet taste - delicious - easy baking - baked goods - recipe - gluten free recipe

Thank you for reading this, lovely! Happy MUNCHING!

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