1 cup butter
2 eggs
2 cups canned cream of coconut
2 cups flaked coconut
1/2 cup shredded gluten free Cornstarch
1 (8 ounce) container sour cream
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup chopped pecans
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, eggs and coconut until light and fluffy. Beat in the cream of coconut, coconut and assorted cornstarch. Stir in the sour cream and brown sugar. Press the mixture evenly into the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, depending on the size of your cookies. Allow cookies to cool completely on baking sheet before transferring to a wire rack. Allow cookies to cool completely on baking sheet before transferring to a food processor or wooden spoon.
In a small bowl, stir together the chopped pecans, brown sugar and vanilla. Reserve 1/3 cup of the pecans for further use. Store cookies in an airtight container in the refrigerator.