Gluten Free Dairy Free Coconut Cookies Recipes

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.

Steps:

• Beat egg white until soft peaks form, add in honey. Stir in coconut.
• Drop by teaspoonfuls onto a greased cookie sheet.
• Bake at 325 degrees for 12 minutes.
• Cool, eat, and enjoy.
• Note: you could also dip these into chocolate for an extra yummy treat!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix rice flour, white sugar, cocoa powder, brown sugar, salt, and baking powder together in a large bowl; add coconut milk, applesauce, flaked coconut, and coconut oil. Blend the mixture until it thickens into a batter; pour into the prepared baking dish.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Cool about 10 minutes before cutting into squares.

Steps:

• Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
• Use a cookie scoop to drop onto parchment-lined baking sheet.
• Bake at 375°F for 10 to 15 minutes or until browned.

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.

Steps:

• 1) In a medium bowl, whisk together dry ingredients.
• 2) Add honey, vanilla and milk to dry ingredients. Mix with a spoon until combined.
• 3) Scoop golf ball size-ish (a little smaller) balls onto a baking paper lined baking sheet.
• Make sure the mixture is packed in the scoop fairly well to help them stick together while baking.
• 4) Bake in a 350° (185 C) oven for 13-15 minutes or until bottoms are golden and tops start to get toasty brown spots.
• 5) Cool on baking sheets, placed on top of wire racks for 5 minutes.
• 6) Remove Baking paper with cookies still on it to the cooling rack to finish cooling completely.

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.