4 Ingredient Coconut Flour Biscuits Food

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

Ingredients

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

COCONUT WHOLE-WHEAT BISCUITS

Coconut Whole-Wheat Biscuits image

Introducing whole wheat and coconut flours into the outline of a traditional buttermilk biscuit really transforms the flavor without detracting from the crisp flakey texture of a good biscuit. Coconut flour absorbs moisture much more than other flours, so don't be tempted to add more than called for or you could end up with dry biscuits!

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2/3 cup each all-purpose and whole-wheat flour, 1/4 cup coconut flour, 1 tablespoon baking powder and 1 1/2 teaspoons kosher salt. Work in 6 tablespoons diced cold butter. Stir in 3/4 cup buttermilk and knead a few times. Pat until 1/2 inch thick on a floured surface, fold into thirds and pat into a 1-inch-thick rectangle; cut into 8 squares. Brush with buttermilk; sprinkle with salt and hemp hearts. Bake on a baking sheet at 425˚ F, 20 to 25 minutes.

4-INGREDIENT COCONUT FLOUR BISCUITS

4-ingredient Coconut Flour Biscuits image

Provided by Ashley Thomas

Categories Appetizer Breakfast Snack

Time 25m

Number Of Ingredients 5

Ingredients

½ cup coconut flour
¼ teaspoon baking soda
¼ cup melted ghee or butter (plus extra for drizzling on top)
4 large eggs
¼ teaspoon salt (optional)

Steps:

Preheat oven to 350F.
Add the coconut flour and baking soda to a bowl and mix well.
Pour the melted ghee into the bowl and mix well (I use an electronic hand mixer).
Next, add the eggs and continue to mix until well combined (if the mixture looks liquidy at first, wait a couple minutes and the flour will absorb the liquid).
Use a large-sized disher/cookie scoop to measure out dough (about 3 tablespoons) and drop onto a baking greased baking sheet.
Bake at 350°F for 20 minutes or until a toothpick comes out clean.

Nutrition Facts : ServingSize 1 biscuit, Calories 129 kcal, Sugar 1 g, Sodium 176 mg, Fat 10 g, SaturatedFat 6 g, Carbohydrate 5 g, Fiber 3 g, Protein 4 g, Cholesterol 110 mg

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