Coconut Cookies

We love everything Coconut and I have been having this idea for making coconut cookies for a while now. And finally I took the time to make some. It turned out really yummy, coco-nutty…they are gluten free and refined sugar free. A yummy, sweet treat that’s easy and quick to make!!

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Coconut Cookies

Yields: 20 big cookies

Ingredients:

  • 1 cup butter, soft
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup maple syrup
  • 3 1/2 cup shredded unsweetened coconut
  • 1 1/2 cup oat flour
  • 1 pinch salt

-line two baking sheets with parchment paper. Preheat oven to 350F/180C

-whisk the butter with the eggs until creamy, add the maple syrup and vanilla, whisk until well combined. Stir in the coconut, oat flour and salt.

-Drop by spoonfuls onto baking sheets. Bake in preheated oven for about 30 minutes or until bottoms are golden brown.

(I use quick oats and grind them into flour using my coffee bean grinder.)

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Happy July!

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

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Raspberry Coconut Tarts

Happy Sunday everyone!

I hope you are all having a wonderful weekend! It is still very hot here and we are trying to stay cool. My daughter and I spent an afternoon a the beach this week, that was very nice and relaxing! The water is very cold, I only put my feet in, lol;)

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Huron Lake, Ontario, Canada

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And we are picking raspberries in our garden!

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I am not turning the stove on that much since it is to hot to do so. But I made these yummy raspberry coconut tarts. Filled with my coconut custard or just simply a vanilla pudding.

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Raspberry Coconut Tarts

Tart shells:

  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 1 egg yolk
  • 1 cup white spelt flour
  • 1 cup shredded, unsweetened coconut
  • 1 tsp vanilla
  • pinch of salt

-Whisk together the butter, honey and egg yolk. Add salt and vanilla. Stir in flour and coconut until well combined. It is a soft dough. Refrigerate for at least 1/2 hour.

-Preheat oven to 350F/180C.

-Take the dough out of the fridge and using your hands, press dough into greased muffin form, prick with a fork. Makes about 6-8.

-Refrigerate for a few minutes.

-Bake in preheated oven for about 20 minutes or golden brown.

-Let cool completely.

-Can be filled with my coconut custard: Coconut Custard mini tarts with mixed berries or a simple vanilla pudding. Prepare ahead as the filling need time to cool and set in the fridge.

-Fill tarts with custard, then top with fresh raspberries.

-Keep refrigerated.

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Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian