Gluten Free Coconut Lime Cookies Recipes
GLUTEN-FREE COCONUT LIME COOKIES
Gluten-free cookies with the taste of coconut and lime. Grate the whole lime, use about half of it for the juice.
Provided by sueb
Categories Coconut Cookies
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat white sugar, oil, and egg together in a bowl using an electric mixer until creamy and smooth.
- Whisk flour, coconut, lime zest, and baking powder together in a separate bowl; stir into creamed mixture until dough is just combined. Drop dough by spoonfuls onto the prepared baking sheet.
- Bake in the preheated oven until cookies are golden around the edges, about 8 minutes. Transfer cookies to a wire rack to cool.
- Whisk confectioners' sugar and lime juice together in a bowl until smooth; spread over each cookie.
Nutrition Facts : Calories 75.7 calories, Carbohydrate 10 g, Cholesterol 15.5 mg, Fat 3.9 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 16.8 mg, Sugar 9.5 g
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
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- Preheat oven to 350 degrees Fahrenheit. Prepare a cookie sheet by either greasing it well or lining it with parchment paper or a silpat mat, set aside
- Add all of the dry ingredients to a large mixing bowl: coconut flour arrowroot starch, baking soda, salt. Mix until well combined. Add the wet ingredients: eggs, coconut oil, agave nectar, and vanilla extract, almond milk, mix until a smooth batter forms. Stir in the lime zest, coconut flakes, and white chocolate chips until well mixed,
- Use a small cookie scoop (about 2 tablespoons) to scoop the cookies onto the prepared baking sheet until you’ve used up all the batter, there should be 12 to 15 cookies. Use your hand to flatten the cookies. Add extra white chocolate chips and/or coconut flakes on top to decorate, if desired (<- a food styling trick to make the cookies look pretty).
- Place the cookies on the rack furthest away from the heat source because the coconut flour tends to burn easily. Bake for 7 to 9 minutes, or until the cookies are browned on the bottom and lightly browned on the top. The cookies will still be doughy to the touch, that’s okay.
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