Gluten Free Coconut Drops

Gluten Free Coconut Drops

This gluten free coconut drops recipe was adapted from a traditional recipe Karen shared with us from Trinidad & Tobago also known as Rock Cakes. Traditionally, these “cakes” are served in the morning with coffee or tea. This version turned out more like thick cookies. They are not too sweet and can also be prepared using an egg substitute.

Ingredients needed

Makes 8 cakes

3 ounces Amanprana coconut oil
1/2 cup coconut sugar
1 egg
1 cup gluten free all-purpose flour blend (I prefer Bob’s Red Mill GF 1 to 1 baking flour)
1 teaspoon baking powder
2 teaspoon ground cinnamon
6 ounces fresh grated coconut

Baking instructions

Preheat oven to 400 degrees. Cream coconut oil and sugar until light and fluffy. Blend egg into mixture. Sift flour, baking powder, and cinnamon into the creamed mixture and blend. Stir in coconut. Drop, two inches apart, on a lightly greased cookie sheet in rough heaps, approximately the size of an egg. Bake for 15 – 18 minutes, until lightly browned. Enjoy!

Recipe and photo by Michelle

3 Responses to Gluten Free Coconut Drops

  1. Pingback: Fashion Flash Mid-Fall! Prime Beauty Blog

  2. What is this Amanprana coconut oil, can Extra Virgin Coconut oil be used in place for this ?

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