Pour oil, milk and salt into a saucepan and heat. As soon as it comes to a boil, remove from heat and stir in tapioca flour until well mixed. Let cool for about 10 minutes.
Stir in eggs and cheese. The mixture will be chunky.
Drop rounded, 1/4 cup sized balls onto a lightly greased cookie sheet. You can also flour your hands with the tapioca flour and roll the mixture into balls.
Bake in preheated oven for 10-15 minutes. Rolls should be puffed and lightly browned.
*Part butter can also be used with the coconut oil.
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Have you ever made your own coconut milk only to be left with a handful of leftover coconut pulp and nothing to do with it? It’s too valuable to throw away, but what in the world are you supposed to do with it?
It’s actually really simple. Just use it as you normally would use dried coconut. It’s great in smoothies, granola, cookies, as a breading for meats, a treat for your pets (dogs, cats and horses love this stuff) – just be creative. The only problem would be that the coconut is now drier after getting blended, scalded, and squeezed to death during the coconut milk process.
But not to worry, some recipes will just need a little extra moisture. I adapted the Classic Coconut Macaroons recipe to work with the coconut pulp, and it needed very little tweaking. I used more egg whites then usual since the cookies came out too dry the first time. But other than that, it’s pretty much the same. A double batch of the homemade coconut milk should give you a good amount to work with. But for those odd amounts that are “neither this measurement nor that measurement,” just use regular
shredded coconut to make up the loss.
For this recipe, you need to dry the coconut first. Simply spread it out on a baking pan, pop it in a warm oven (100-200 degrees, however low it’ll go) for 3 hours or overnight. You can turn the oven off after an hour or less and just let it sit until dry. It’s not very picky. Here’s a video demo showing you how to do this.
Enjoy everyone!
Sarah
Servings: approximately 1 dozen cookies
Preparation Time: 10 minutes
In a bowl, combine coconut, vanilla, salt and honey until well combined.
Beat egg whites until stiff peaks form. Fold into coconut mixture along with cream of tartar.
Scoop mixture into a cookie scoop and press unto a greased cookie sheet as you drop it (you can compact the balls or leave it fluffy). Bake for 10 – 15 minutes, or until browned.
Pre-heat oven to 350 degrees F. In a mixer blend together pumpkin, flax seed meal, xanthan gum, apple cider vinegar, vanilla, salt, honey, coconut oil, and spices.
In a separate bowl combine almond meal, coconut flour, baking soda, and baking powder. Add flour mixture to pumpkin mixture and blend well.
Roll Tbsp size balls and flatten with hands. The dough will not spread while baking. Place on cookie sheet lined with parchment paper and bake for 8 to 10 minutes. Cool on wire rack or paper towel.
Icing:
Carefully soften coconut cream concentrate in a small sauce pan over low heat. It will burn quickly so stir constantly. Add honey. Place a 1/2 tsp of icing on each cookie. It will be the consistency of play dough. With your fingers press out the dough to the edges of the cookie.
Mix all filling ingredients together in a bowl and pour into greased 9×9 baking dish.
Mix dry topping ingredients together and then drop in cubes of oil or butter and mash together with your fingers until crumbly. Sprinkle on top of filling
Bake at in preheated oven for 20 minutes.
* I would like to note that it’s not really important that the measurements be exact. I never measure when I make this and it turns out fine each time so feel free to adjust to your tastes.
Sift the flours, baking powder, cinnamon and stevia together in a medium bowl. Mix in the salt and honey.
In another larger bowl, beat eggs and slowly add the almond milk. Stir in the melted oil or butter. Add the flour mixture while mixing. Blend well with an electric mixer to make a smooth and pourable batter. Stir in raisins.
In a greased 4x3x2″ loaf pan, pour batter evenly. Bake on 400 degrees F for around an hour, or until a fork inserted in the center comes out clean.
In a food processor, grind almonds into small pieces, (but be careful not to process too long or it will get pasty). Place nuts into a large bowl. Then grind coconut flakes into small pieces (or use shredded coconut instead, and do not process). Add coconut, brown rice flour and salt to the almond pieces; combine well.
In a medium sized heavy saucepan over medium heat, combine cream, sugar and butter; heat to boiling until sugar melts completely. Continue boiling mixture for 5 minutes, stirring constantly to insure it does not burn.
Remove from heat and stir in vanilla, being careful, as it will splash and sputter! Add sugar mixture to the nuts and stir to combine well.
Spoon mixture using a heaping tablespoon onto a baking mat or parchment lined baking sheet. Spread to a thickness of no more then 1/4″ and shaped into a circle, as they will not spread.
Bake at 350 degrees F. for 8-10 minutes or until golden brown. Let cool on baking sheet or they will fall apart. When cool, transfer to a serving platter and Enjoy!
