Gluten Free Coconut Lime Cookies Food
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
GLUTEN-FREE & DAIRY-FREE COCONUT COOKIES
I came up with these while trying to make something as a Christmas gift for a friend who cannot have gluten or dairy products and these turned out pretty good (after a failed attempt at butter-free, gluten-free shortbread). I drizzled with some melted dark chocolate for a more elegant look. My friend gave it a great review, so I'm posting it here for others to enjoy. Bon apetit!
Provided by Ewok610
Categories Drop Cookies
Time 35m
Yield 16 cookies, 8 serving(s)
Number Of Ingredients 6
Steps:
- Sift together the corn starch and flour in one bowl.
- Mix the margarine and sugar until fluffy in another bowl (I did this by hand).
- Add vanilla or orange extract, if using, to the margarine mixture.
- Add flour mixture to margarine mixture and mix until combined.
- Using a tablespoon measure, spoon onto a very lightly greased cookie sheet.
- Bake at 350F for about 20 minutes until golden brown on the edges.
- This will make about 16 cookies (2" in diameter).
- You can drizzle with some melted chocolate after they have cooled for the extra flavor and visual effect.
Nutrition Facts : Calories 285, Fat 19.6, SaturatedFat 13.4, Sodium 74.9, Carbohydrate 26.9, Fiber 3.9, Sugar 7.8, Protein 2.4
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
YUMMIEST COCONUT COOKIES (GLUTEN FREE)
I made these cookies last night and they were delicious. They were very easy to make and the clean up was easy as well. The only thing I would do different next time is double the batch, I only got 10 cookies and they were all eaten in 15 minuetes.This cookie will definetly have a special place reserved on my Christmas cookie tray.
Provided by GlutenFreeGirl
Categories Drop Cookies
Time 25m
Yield 10 cookies, 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 132.4, Fat 6.6, SaturatedFat 5.9, Sodium 75.4, Carbohydrate 17.8, Fiber 0.9, Sugar 14.8, Protein 1.3
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