Coconut Cookie with Rice Flour

Le ricette di MicolReviews(1)
Nikki W.: "I followed this coconut cookie recipe according t…" Read More
11Ingredients
260Calories
85Minutes

Made with homemade coconut butter, this recipe for Coconut Cookie with Rice Flour is dairy free. Lightly flavored with lemon and thyme, this lightly sweetened cookie has a delicious lemon and herb flavor that combines beautifully with the rich coconut flavor. These cookies are made with a blend of rice and regular flour for a crumbly cookie with a denser texture. Serve these cookies in the afternoon with a cup of tea or a tall glass of your favorite non-dairy milk.

Ingredients

  • 200 grams coconut flour
  • 200 milliliters water
  • 60 grams coconut butter
  • 1 egg yolk
  • 1/2 tablespoon lemon juice
  • 3 thyme (twigs)
  • 75 grams powdered sugar
  • 100 grams rice flour
  • 100 grams flour
  • salt
  • granulated sugar

Directions

  1. To prepare the coconut butter, place the coconut flour in a large saucepan and cover it completely with the water.
  2. Turn on the heat and bring the mixture to a boil.
  3. Reduce the heat, stir often, and add water as it evaporates.
  4. Cook for approximately 20 minutes, then filter the mixture, use a potato masher for the coconut flour.
  5. Place the mixture in an airtight container and refrigerate it overnight, the next day, remove the container from the refrigerator, the solid, fatty part on top is the butter.
  6. Filter the mixture again to separate the fatty part from the liquid. (The liquid part can be added to shampoo or conditioner or used as a moisturizer for the body. The coconut butter is excellent for the skin, the lips, and the hair, and it is obviously edible as well.)
  7. To prepare the cookies, stir the coconut butter with the powdered sugar and the thyme leaves, just enough to combine.
  8. Add the egg yolk, a pinch of salt, and the two types of flour sifted together.
  9. Add the lemon juice and shape the dough into a ball, cover it with plastic wrap and refrigerate it for approximately 1 hour.
  10. Flour the work surface and roll out the dough to a thickness of 1/2 centimeter and cut out the cookies with a cookie cutter of your choice.
  11. Sprinkle the cookies lightly with granulated sugar.
  12. Bake at 160C for 10 minutes, until the cookie edges are lightly golden.
  13. Remove the cookies from the oven and cool them on a wire rack.
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NutritionView more

260Calories
Sodium4%DV90mg
Fat23%DV15g
Protein6%DV3g
Carbs10%DV31g
Fiber16%DV4g

PER SERVING *

Calories260Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat13g65%
Trans Fat
Cholesterol20mg7%
Sodium90mg4%
Potassium150mg4%
Protein3g6%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber4g16%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Nikki W. 1 Jun 2015
I followed this coconut cookie recipe according to the directions and was very happy with the results. The cookie was a more harder cookie than soft; but, it wasn't so hard that you broke your teeth eating it. It was not chewy, more of a crumbly cookie; plus it had a rich coconut flavor. I plan to make this recipe again; giving this recipe a 4 star rating all the way.