So I think I can now say that Betty Crocker comes to the rescue in times of bind. Her devils food cake rocked, her chocolate chip cookie mix made vegan was worthy and now the latest Chocolate Coconut Chip Cookies. I don't use her mixes as is. I always add ingredients. I find without the additions the mixes arent fabulous, and gluten-free should be, well Fabulous!
They are great basic mixes, but they do need other ingredients.
I decided to play around with extracts this time. I of course added in the xanthan gum, because her mixes do not use that, and that is essential! I added in 1/4 tsp. of xanthan gum, 1/2 tsp. Coconut extract and 1/2 tsp. Chocolate extract. I also added in 1/2 cup of dark chocolate chips (GF). What a difference! Omg! I brought these to work and everyone even the skeptics were dazzled by the taste!
Most importantly besides ingredients...is pressing the balls of cookie dough till flattened. I have noticed with gluten-free baking once the dough is on the baking tray you must take three fingers and press down on each cookie. The flatter they are, they better they will come out. They just don't flatten enough on their own in the oven like regular cookies do, and I like my cookies paper thin.
Oh! and don't forget!! Do not use too much dough for each cookie. Less is more. I learned that the first time I made them.
**a tip for fellow bakers and gluten-free newbies-extracts and fresh juice added as an ingredient to the cookie makes a WORLD of difference!!