Gluten-free Almond & Coconut Cookies
50 grams* butter
¼ cup caster* sugar
1 ¼ cups almond meal
¼ cup rice flour
½ cup fine shredded coconut
Cream the butter and sugar together, add the egg and salt and beat well, beat in half of the almond meal, then beat in the rice flour, and add remaining almond meal a bit at a time alternating with the coconut, stopping at a very soft dough. Roll into balls and bake on ungreased cookie sheet at 150 C for 7 to 10 minutes.
Don't let them get too brown--to my mind cookies only want to achieve a low-grade digenesis, not full metamorphism!
*caster sugar is a fine grained, yet still crystalline, sugar available in Australia. If you can't find it in your country, substitute plain white sugar, but it won't be quite as smooth in texture. Powdered sugar is not a good substitute.
*the hens at our house lay eggs which are smaller than the standard "extra large" that is common in US stores--if that is all you've got on hand, you might need to increase the other ingredients slightly--experiment!