Gluten Free Coconut Lime Cookies Recipes
FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES
These traditional Italian soft cookies are a hit at any get-together. I've made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled.
Provided by Buckwheat Queen
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 46m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
- Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.
- Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
- Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 11.3 g, Fat 2.2 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 28.9 mg, Sugar 9.2 g
YUMMIEST COCONUT COOKIES (GLUTEN FREE)
I made these cookies last night and they were delicious. They were very easy to make and the clean up was easy as well. The only thing I would do different next time is double the batch, I only got 10 cookies and they were all eaten in 15 minuetes.This cookie will definetly have a special place reserved on my Christmas cookie tray.
Provided by GlutenFreeGirl
Categories Drop Cookies
Time 25m
Yield 10 cookies, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Line cookie sheet with parchment paper.
- In a medium size bowl with an electric mixer, beat the egg whites and salt together until they form soft peaks, then sprinkle in the sugar and continue beating until peaks are stiff.
- Add almond extract and give it a quick buzz with the beaters just to incorporate it.
- Now, with a wooden spoon stir in half the coconut;then the nutmeg;then the flour;then finally fold in the remaining coconut.
- Using a scoop or just working with two spoons, form snowballs a couple of inches apart on your cookie sheets--aim for about 10 so that you can keep them on the same sheet.
- Press half a maraschino cherry in the top of cookie.
- Bake for 15 minutes, or less time if you make small ones, just until they are a light and golden colour.
- Remove cookie tray from oven, remove the cookies to a cooling rack and let cool.
Nutrition Facts : Calories 132.4, Fat 6.6, SaturatedFat 5.9, Sodium 75.4, Carbohydrate 17.8, Fiber 0.9, Sugar 14.8, Protein 1.3
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- Pulse the coconut shreds in a food processor or chop them up with a sharp knife so they are finer. Smaller pieces make a more desirable texture in the baked cookies. Set aside for step 3.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and 1 cup (200g) granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lime juice, lime zest, and coconut extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that’s ok. Scrape down the sides and up the bottom of the bowl. Turn the mixer down to medium speed and beat in the coconut. Add the dry ingredients and beat on low speed until combined. Dough is thick, creamy, and sticky.
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