Sugar-free coconut cookies
Description
The bake comes together simply and quickly. To give the cookies a lightly sweet taste, you can add any sugar substitute you have on hand—erythritol, stevia, or other options. Making the cookies couldn’t be easier. Even without butter, they turn out very tender. Instead of wheat flour, we use rice flour. Jot this recipe down—I’m sure you’ll love it.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Crack several chicken eggs into a bowl, add a pinch of salt and sugar substitute to taste.
- 3
Step 3
Add milk to the eggs and beat on low mixer speed.
- 4
Step 4
Add shredded coconut to the bowl.
- 5
Step 5
Now add the rice flour and baking powder to the bowl. Mix the dough with a mixer.
- 6
Step 6
The dough comes out thick, but it sticks to your hands. It’s easiest to shape the cookies in rubber gloves, or just dampen your hands slightly with water.
- 7
Step 7
Shape the cookies and place them on a baking sheet lined with parchment paper. Bake at 180 degrees for 25–30 minutes.
- 8
Step 8
Serve the cookies at the table.
- 9
Step 9
Enjoy your meal!