Sunday, February 7, 2016

Recipe - Coconut meringue cookies - gluten and dairy free

Ingredients

Base:
85 g (3 oz)  coconut oil
115 g (4 oz) coconut palm sugar (or caster sugar)
3 medium egg yolks
2 tbsp coconut milk
Few drops vanilla extract
140 g (5 oz) brown rice flour
30 g (1 oz) tapioca flour
11/2 tsp gluten free baking powder
Topping:
3 medium egg whites
60 g (2 oz) dessicated coconut
115 g (4 oz) raw cane sugar or caster sugar
12 glace cherries, halved

Preheat the oven to 160 C /140 fan/ gas 3. Grease and line a Swiss roll tin.
Mix the coconut oil and coconut sugar together. If the oil is stiff warm it a little first - it is easiest if it is nearly liquid. Beat in the egg yolks, milk, and vanilla. Fold in the flours and baking powder. Spread the mixture over the base of the tin.

Beat the egg whites until stiff.  Fold in the coconut and sugar. Spread onto the base using a spatula.



Decorate with the cherry halves. Bake for about 30 minutes until light golden on top. Allow to cool before cutting into pieces and removing from tin. Makes 24






4 comments:

  1. Ooooh, these look gorgeous! I'll definitely bake these.

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  2. These look absolutely delicious, think I might try these this weekend - thanks for sharing x

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    Replies
    1. Hope you enjoy them, thanks for popping by.

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