Gluten Free Coconut Prune Cookies Recipes

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.

Steps:

• Stir together the dry ingredients (flour through cloves) to combine thoroughly.
• Add prunes, stirring well to coat with flour.
• Cream together butter and sugar, then beat in egg until fluffy.
• Gradually blened in flour mixture.
• Shape into 24 cookies and place on a parchment paper lined cookie sheet.
• Press coconut into the top of each cookie.
• Bake in a preheatedd 325* oven for 15-20 minutes until golden.
• Drizzle cookies with warm honey and let cool.
• Enjoy!

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.

Steps:

• Preheat oven to 325°F.
• Combine coconut, sugar and rice flour.
• Stir in beaten egg white and almond extract. Mix well.
• Drop from teaspoon onto greased cookie sheet.
• Bake for 25 minutes until browned on edges. Then, place on cooling sheets.