Cherry Coconut Biscuits Gluten Free Food

FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES

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.

YUMMIEST COCONUT COOKIES (GLUTEN FREE)

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.

COCONUT AND CHERRY COOKIES

Steps:

• Line baking sheets with non-stick liner or baking parchment
• Set the oven to gas mark 4 or 180C
• Tip the butter and sugar into a bowl and beat them together until smooth.
• Add the beaten egg.
• Add the coconut to the creamed mixture and then the flour.
• Mix all the ingredients together to give a smooth, firmish dough.
• Divide the dough into 16 pieces and roll each piece into a ball. Flatten the balls to about 4-5cm (1 1/2-2in) in diameter and place them on the lined baking sheets. The cookies spread slightly during cooking, so don't place them too close together. Press half a glace cherry on top of each biscuit.
• Bake the biscuits in the centre of the oven for 15 mins (13 mins in a fan oven) or until they are a light-golden colour.
• Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely.
• Storage and freezing tips: The biscuits may be stored in an airtight container for up to 2 days. They can also be packed in a freezer container and frozen for up to 1 month. Allow the biscuits to defrost, and then warm them through in a hot oven to refresh them before serving.

GLUTEN-FREE BANANA, COCONUT AND DRIED CHERRY BREAKFAST COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• Crush cereal. In large bowl, mix crushed cereal, oats, coconut flakes, flaxseed, salt, pecans and dried cherries. In medium bowl, stir together bananas, coconut oil, honey and vanilla until well combined. Add wet ingredients to dry ingredients; stir until well mixed and dough forms.
• Place 2 1/2-inch round cutter on cookie sheet. Press 3 tablespoons dough into cutter on cookie sheet. Carefully remove cutter. Repeat to use remaining dough.
• Bake 22 to 25 minutes or until deep golden brown. Cool on cookie sheet 20 minutes before removing to cool completely.

4-INGREDIENT COCONUT FLOUR BISCUITS

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.

CHERRY COCONUT BISCUITS - GLUTEN FREE

Steps:

• Beat eggs, sugar and vanilla essence together with a wooden spoon.
• Add cherries, coconut and margarine, beating well.
• Sift flours together into cherry mixture.
• Beat until well combined.
• Place spoonsfuls of mixture onto lightly greased baking trays.
• Bake in a moderate oven (180c) for 10 to 12 minutes.
• Cool slightly on tray, then transfer to wire rack to cool completely.
• Store in an airtight container.