The coconut cookies with rice flour have a very delicate taste and a soft texture. Delicious treats to enjoy with coffee or tea. Coconut cookies are naturally lactose-free. To make these cookies, I used the desert roses recipe, making some modifications.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 16
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 3/4 cup gluten-free rice flour
- 1 gluten-free coconut flour
- 1/3 cup canned coconut milk
- 4 eggs
- 1/2 cup sugar
- 2 tsp baking powder
- 1 lemon (zest grated)
- 1/2 cup vegetable oil
- desiccated coconut
- powdered sugar
Tools
- 1 Bowl
- 1 Whisk
- 1 Baking Tray
Steps
In a bowl, add the eggs, grated lemon zest, and sugar.
Mix well with a whisk, then pour in the oil and mix again.
Add the flours with the baking powder and knead.
Form 16 balls and place them immediately on a baking tray lined with parchment paper.Flatten them with hands and decorate each cookie with desiccated coconut flakes.
Bake at 350°F for about 20 minutes.
Remove from oven and let cool on a rack.
Dust with powdered sugar once they are cooled.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination.
Advice
They keep for up to 7 days in a closed container at room temperature.
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