When my husband announced a few weeks ago that he was cutting all starch out of his diet, I remember thinking, they make all sorts of different flours now, like almond, which he can't eat, but wouldn't it be great if they made something like coconut flour? I had NO idea that it existed and when I stumbled upon it this week at Trader Joe's, I literally said outloud, "Oh My God! Cocounut flour? Amazing!" then quickly threw it in my cart. I couldn't wait to get home and begin experimenting with it. It is a similar consistency to other flours, but does need to be refrigerated and has a distinct smell.
There were a few recipes on the back of the package, one being a delicious sounding Coconut Butter Macaroon recipe. The list of ingredients was simple, all that I had on hand, so I set out yesterday to try out the new recipe! I was nervous about how they would turn out, but in the end, they came out great! I halved the recipe because I was nervous about how they would taste, but next time will definitely make the regular amount.
-1/2 cup of butter
-1 cup o
-1 cup sugar (I used coconut sugar, but you can use any kind you like!)
-1 teaspoon vanilla
-1/2 cup sifted coconut flour
-2 cups shredded sweetened coconut (also sold at TJ's)
Preheat your oven to 375.
Start by mixing together the butter, sugar, eggs and vanilla. My butter was very soft, so I just mixed it with my hands. You can certainly use a mixed too. Then stir in the flour and coconut.
Drop rounded tablespoons of the mixture onto a baking pan.
Bake for about 12-15 minutes. I took mine out right at 12 minutes. They are quite dense and some of the butter melts off during cooking, but they are ready when they are brown around the edges.
Place immediately on a wire rack to cool.