Oral Allergy Syndrome Friendly Coconut Snickerdoodles with Toasted Coconut
Total time1 hr 14 min
Prep time20 min
Cook time24 min
5.0(12)
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Learn more āIngredients
24 servings
For the toasted coconut
- 1 cup sweetened shredded coconut
For the dough
- 2 Ā¾ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp cream of tartar
- 1 tsp baking soda
- Ā½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 Ā½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Ā½ tsp coconut extract
For the cinnamon-sugar coating
- 3 tbsp granulated sugar
- 1 Ā½ tsp ground cinnamon
Instructions
- 1
Toast the coconut: spread the shredded coconut in a dry small skillet over medium-low heat, stirring frequently, until golden and fragrant, about 4ā5 minutes. Watch closely, as it can go from golden to burnt quickly. Transfer to a plate and let cool completely.
- 2
Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl until evenly combined. Set aside.
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