Coconut Recipes Gluten Free Recipe For Deviled

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FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES



Four-Ingredient Gluten-Free Italian Coconut Cookies image

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

3 egg whites
¾ cup white sugar
2 ½ cups shredded coconut, divided
¼ cup gluten-free all-purpose baking flour

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

GLUTEN-FREE COCONUT MUFFINS



Gluten-Free Coconut Muffins image

You won't miss the gluten in these sweet and fluffy coconut muffins!

Provided by fabeveryday

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

¾ cup coconut flour, spooned and leveled
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
4 large eggs
¾ cup coconut milk
⅔ cup white sugar
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ¼ cups shredded unsweetened coconut, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
  • Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
  • Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
  • Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
  • Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 20 g, Cholesterol 62 mg, Fat 16.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 13.2 g, Sodium 273.8 mg, Sugar 12 g

GLUTEN-FREE COCOA COCONUT CUPCAKES



Gluten-Free Cocoa Coconut Cupcakes image

These are light, moist, well-risen cakes with little gooey chunks of coconutty goodness throughout. You wouldn't know they were gluten free and lactose free! Try not to burn your fingers when you attempt to eat them straight from the oven.

Provided by intoleranceisbliss

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 40m

Yield 15

Number Of Ingredients 10

1 cup self-rising gluten-free flour
½ cup brown sugar
1 tablespoon brown sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon gluten-free baking powder
3 eggs
½ cup dairy-free margarine
2 tablespoons olive oil
2 tablespoons lactose-free milk
2 tablespoons creamed coconut, roughly chopped (such as Patak's®)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 15 muffin cups or line cups with paper liners.
  • Combine flour, 1/2 cup plus 1 tablespoon brown sugar, cocoa powder, and baking powder in a large bowl. Mix in eggs, margarine, olive oil, and milk until there are no lumps and batter has a thick texture. Stir in chopped creamed coconut.
  • Spoon batter into the prepared muffin cups, filling each almost to the top.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts : Calories 145.8 calories, Carbohydrate 15.3 g, Cholesterol 32.7 mg, Fat 9 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 2.2 g, Sodium 106.7 mg, Sugar 8.4 g

GLUTEN-FREE AND EGG-FREE COCONUT FLOUR PANCAKES



Gluten-Free and Egg-Free Coconut Flour Pancakes image

Coconut and banana pancakes are good for a summer breakfast.

Provided by cjcuppycake

Categories     Breakfast and Brunch     Pancake Recipes     Banana Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 8

¾ teaspoon coconut flour
⅛ teaspoon salt
⅛ teaspoon baking powder
⅛ teaspoon baking soda
¼ cup coconut milk
½ banana, mashed
¾ teaspoon xanthan gum
2 teaspoons bacon drippings, or to taste

Steps:

  • Mix coconut flour, salt, baking powder, and baking soda together in a bowl. Beat coconut milk, banana, and xanthan gum together in a separate bowl until smooth; add to flour mixture and stir until there are no clumps.
  • Brush half the bacon drippings onto the cooking surface of a large skillet placed over medium heat to preheat. Spread about half the batter onto the skillet using a silicone spatula to spread to about 1/4-inch thick. Cook until it bottom looks dry and dark brown, 5 to 7 minutes. Flip the pancake and cook until the other side is browned, about 5 minutes more. Repeat with remaining bacon drippings and batter.

Nutrition Facts : Calories 142.5 calories, Carbohydrate 11 g, Cholesterol 4.7 mg, Fat 11.2 g, Fiber 4 g, Protein 1.1 g, SaturatedFat 7.4 g, Sodium 309.6 mg, Sugar 3.6 g

GLUTEN-FREE COCONUT CUPCAKES



Gluten-Free Coconut Cupcakes image

Here is a delicious, gluten-free coconut cupcake recipe. A personal fave of mine!

Provided by Gluten-Free Desserts

Time 1h

Yield 24

Number Of Ingredients 16

2 cups white sugar
1 tablespoon guar gum
1 tablespoon baking powder
¾ teaspoon kosher salt
1 ⅓ cups sorghum flour
1 tablespoon sorghum flour
⅔ cup cornstarch
1 tablespoon cornstarch
⅔ cup tapioca flour
1 tablespoon tapioca flour
1 cup unsalted butter, diced
5 large eggs
1 ¼ cups buttermilk
1 tablespoon Mexican vanilla extract
2 tablespoons almond extract
1 pound sweetened shredded coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Combine sugar, guar gum, baking powder, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Add all of the sorghum flour, all of the cornstarch, and all of the tapioca flour. Mix on low speed for several rotations to evenly distribute the dry ingredients.
  • Drop diced butter into the bowl and mix on the lowest setting until it looks like thick, dry sand, about 2 minutes. Add eggs and mix on low speed for 30 seconds. With the mixer running on low, pour in buttermilk, vanilla, and almond extract; slowly increase the speed to high, one gear at a time. Mix until batter casts out big, beautiful, folding waves, about 1 1/2 minutes. Fold in shredded coconut.
  • Use an ice cream scoop to divide the batter evenly, filling each prepared muffin cup 2/3 to 3/4 full.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Remove from the oven and place on a wire rack until completely cool, about 25 minutes.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 40.7 g, Cholesterol 59.6 mg, Fat 14.2 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 185.5 mg, Sugar 24.3 g

MOM'S DEVILED EGGS (NATURALLY GLUTEN FREE)



Mom's Deviled Eggs (Naturally Gluten Free) image

This recipe comes from my mom. She says that it's not really a recipe. She just eyeballs the amounts and tastes here and there. That meant I had to measure and record as I went but I think I figured out the amounts fairly close to Mom's version.

Provided by Shirley Braden

Categories     Appetizer

Time 10m

Number Of Ingredients 8

6 hard-boiled eggs
2-3 tablespoons of mayonnaise (to taste)
½ teaspoon prepared mustard (I used Dijon)
½ teaspoon pickle juice (I used juice from sweet relish)
dash of salt
dash of ground black pepper
dash of celery salt (optional)
paprika (for sprinkling on filled eggs)

Steps:

  • Boil eggs. Run cold water over eggs to cool them enough to be able to remove shells.
  • Slice eggs in half. While eggs are still plenty warm, remove yolks and place in a bowl.
  • Add 2 tablespoons of mayonnaise, mustard, pickle juice, salt, pepper, and celery salt (if used). Mash all together with fork (or another utensil). Mix well. If additional creaminess is needed, add additional mayonnaise. Add more of the other ingredients to taste, if desired.
  • Using a butter knife, fill eggs. Do not place on your serving dish at this time. (Just use a regular plate.) Sprinkle with paprika.
  • Move finished eggs to serving dish.

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