Coconut Flour Chocolate Chip Cookie Recipe - (Gluten-Free!) - Healthy Holiday Treats
Chocolate chip cookies made with coconut flour - yes! These cookies are super simple to make and taste amazing. The coconut flour gives them very light, cake-y texture that is really delicious and perfect for anyone who is gluten free.
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Eggless Coconut Cookies | Easy Chocolate & Coconut Cookies | Valentine’s Day Special Recipe
Celebrate the season of love with our Eggless Coconut Cookies, a special Valentine’s Day treat that blends the warmth of Indian flavors with the romance of the occasion. Infused with Indian flavors, like aromatic cardamom and toasted coconut, each cookie is a work of art, decorated with rose petals and ruby chocolate. Whether you're looking for valentine cookie ideas or just a delicious eggless dessert, these coconut cookies are a lovely treat.
RECIPE PAGE:
INGREDIENTS:
- Desiccated Coconut - 1 cup
- Butter (unsalted), softened - 1/2 cup
- Sugar - 1/2 cup
- All-Purpose Flour - 1 1/2 cups
- Baking Powder - 1/2 teaspoon
- Sweetened Condensed Milk - 1/2 cup
- Cardamom Powder - 1 teaspoon
- Salt - pinch
- Ruby or White Chocolate - 1 cup (melted)
- Pistachios - garnish (chopped)
- Rose Petals - garnish
INSTRUCTIONS:
1. In a large pan, toast 1 cup of desiccated coconut until it turns a light golden color. Set aside.
2. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
3. In a large mixing bowl, cream together ½ cup softened butter and ½ cup sugar until light and fluffy.
4. Add the toasted desiccated coconut, 1 ½ cups all-purpose flour, ½ tsp baking powder, 1 tsp cardamom powder, ½ cup condensed milk, and a pinch of salt to the butter-sugar mixture and mix until everything is incorporated.
PRO TIP: If the dough is too sticky or soft, refrigerate it for about 30 minutes to make it easier to handle!
5. Scoop out small portions of the dough & place them on the prepared baking sheet, leaving some space between each cookie.
6. Gently flatten each cookie with the back of a fork or your fingers.
7. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Once cooled, dip one half in melted ruby chocolate and place on a clean piece of parchment paper.
PRO TIP: Decorate with whatever your heart desires. Make it with love!
10. Garnish with rose petals and allow the chocolate to harden.
11. Share with your Valentines!
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Gooey Coconut MAGIC COOKIE BARS (with Chocolate Chips ????)| 10 Minutes Prep!
These Magic Cookie Bars are going to be your new, easy go-to dessert! They're perfect fo taking two parties, potlucks, game days, or just having at the house to satisfy your sweet tooth cravings on a whim!
They come together quick and easy with a simple, homemade graham cracker crust, a pour of sweetened condensed milk, and a topping of chocolate chips and coconut.
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You can print out the recipe here:
Seriously, you cannot beat the ease of this recipe! It takes less than 10 minutes of prep time to come together, about 30 minutes in the oven, and the hardest part is just waiting for them to cool off so you can slice and bite into them.
These chocolate coconut bars are very similar to Magic bars or bars known as hello Dolly bars. The difference? These are not cloyingly sweet. They have just the right amount of sweet, buttery, salty goodness. It's an old-fashioned, retro recipe made perfect for modern-day tastebuds.
Here's what you'll need for these Coconut Magic Cookie Bars with Chocolate Chips:
1 ½ cup fine graham cracker crumbs
½ cup + 2 tablespoons unsalted butter, melted
¾ teaspoon fine sea salt, separated
1 (14 ounce) can sweetened condensed milk (not to be confused with evaporated milk)
1 cup semi-sweet chocolate chips
¾ cup unsweetened coconut flakes
How to make Coconut Magic Cookie Bars:
Preheat the oven to 350° and prepare a greased 8x8 baking dish.
In a small mixing bowl, stir together graham cracker crumbs, melted butter, and a ½ teaspoon salt. Transfer to the baking dish and press firmly across the bottom.
Pour the can of sweetened condensed milk over the crust and sprinkle a ¼ teaspoon of salt across the top.
Scatter chocolate chips across the dish, followed by the coconut. Use the tines of a fork to gently press the toppings into the condensed milk.
Bake for 28-30 minutes, until the coconut is tinging golden-brown across the top. Remove from the oven and run a sharp knife along the edges of the dish.
Allow to cool completely -- 30 minutes to 1 hour. Cut into 12 bars or 16 squares, serve and enjoy!
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Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
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???? Like what you see? There's SO MUCH more! ????
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Chewy Coconut Cookies Recipe
Chewy coconut cookies are super soft and are packed with shredded coconut. These chewy coconut cookies are very easy to make, and you can always add chocolate chips, nuts, or even extra shredded coconut. If you are a fan of coconut like I am, definitely gives these chewy coconut cookies a try!
Ingredients
1 1/4 cups all-purpose flour
1/8 tsp salt
1/2 cup unsalted butter
1/2 tsp baking soda
1/2 cup light brown sugar
1/2 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1 1/2 cups shredded coconut
Directions
1. In a large bowl, add all-purpose flour, baking soda, and salt. Whisk these ingredients together and then set this bowl aside.
2. Using a hand or stand mixer, cream the butter until smooth. Add in the light brown sugar and granulated sugar and continue mixing. Add in the egg and vanilla extract and continue mixing until the batter is light and fluffy.
3. Start adding a small portion of the all-purpose flour mixture to the butter mixture and continue mixing until the ingredients are combined. Add the remainder of the flour mixture and mix until combined. Add the shredded coconut and pulse the stand mixer for a few seconds or fold the coconut in using a spatula.
4. Roll or scoop the dough into balls and evenly spread out on a cookie tray lined with parchment paper. Bake in a 350°F preheated oven and bake for around 8-10 minutes until the edges start to turn a light brown.
Other Videos To Watch!
How To Toast Coconut-
Cookie Playlist-
3 Ingredient Chocolate Chip Cookies -
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Macademia-Coconut-Chocolate Chip Cookies by Cooking with Manuela
This will be your new favorite cookie recipe! These giant cookies are filled with chunky pieces of macadamia nuts, melty chocolate chips, and nutty-sweet coconut flakes.
Read more about this recipe here: