Gluten free cookies in coconut and syrup

• ¾ cup vanilla instant pudding 

• 1 ½ cups almond flour 

• 1 cup potato starch 

• 1 tsp. baking powder 

• 100 gr. melted margarine or butter 

• ¼-⅓ cup water

• 1 egg 

• 1 tsp. vanilla extract 

        For the syrup:

• ½ cup sugar

• ½ cup water

• 2 tbsp. lemon juice 

• 2 lemon edged 

For rolling:

Coconut 

1. Preheat the oven (365°)

2. Mix all of the ingredients of the dough. The dough is soft and easily workable. Refrigerate for 30 minutes

3. Divide the dough into 5 balls. 

4. Roll out each ball into a circle. 

5. Cut each ball into small triangles (about 10) and put in a lined baking tray.

6. Bake for 20 minutes. In the meantime make the syrup. 

7. In a small saucepan put the ingredients of the syrup and cook slowly for 10 minutes till it thickens and a syrup forms. 

8. Take out the cookies and let them cook off for 5 minutes. 

9. Dip in the syrup and roll in coconut.