Gluten Free Coconut Flour Shortbread Cookies Recipes

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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 FLOUR SHORTBREAD COOKIES



Gluten-Free Coconut Flour Shortbread Cookies image

These buttery-rich, crisp shortbread cookies are a great wheat-free alternative to classic shortbread. Without the additional coconut flavor, they have the faint aroma and taste of coconut thanks to coconut flour. With the flavor, you'll have a cookie with robust coconut taste, perfect for dunking into a pot of chocolate fondue or glass of milk.

Provided by King Arthur Flour

Categories     King Arthur Flour

Time 23m

Yield 22

Number Of Ingredients 7

¼ cup King Arthur Coconut Flour
¼ cup King Arthur Gluten-Free Flour
¼ cup sugar
¼ cup softened unsalted butter
¼ teaspoon salt
1 large egg
⅛ teaspoon coconut flavoring, for stronger flavor

Steps:

  • Preheat the oven to 400 degrees F. Lightly grease a baking sheet, or line it with parchment.
  • Mix all the ingredients, by hand or mixer, until a well-blended, cohesive dough forms; this will take about 2 minutes at medium-low speed in a stand mixer.
  • Drop the cookie dough by teaspoonfuls onto the prepared baking sheet (a teaspoon cookie scoop works well here), leaving 1 inch between them; these cookies won't spread much when they bake.
  • Use a fork to flatten each cookie to about 1/4 inch thick, making a cross-hatch design.
  • Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet.

Nutrition Facts : Calories 41.8 calories, Carbohydrate 4.5 g, Cholesterol 14 mg, Fat 2.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 31.3 mg, Sugar 2.3 g

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