Chewy Coconut Gluten-Free Cookies

Steps

• 1

  When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes. Line a baking sheet with parchment paper.

  375 ˚F / 191 ˚C

• 2

  In a large bowl, whisk together the eggs and sugar. Add the coconut, salt, chocolate, and melted butter and stir with a rubber spatula until well combined. Let sit until the coconut absorbs some of the liquid, about 20 minutes.

  Ingredients

  • 2 Large eggs

  • 4 Tablespoon Sugar

  • 1 Cup unsweetened shredded coconut

  • Pinch kosher salt

  • 1/2 Cup chopped semisweet chocolate

  • 5 Tablespoon butter, melted and cooled

• 3

  Scoop tablespoonfuls of the cookie dough onto the prepared baking sheet, spacing 1 inch apart.

• 4

  Place the baking sheet on the grill grates. Close the lid and bake until the tops of the cookies are golden, 10-15 minutes. Remove the cookies from the grill and sprinkle with sea salt. Enjoy!

  375 ˚F / 191 ˚C

  Ingredients

  •  Sea salt, for sprinkling