As a nutritionist and food blogger, I am passionate about creating healthy and delicious recipes for my readers. Today, I am excited to share my recipe for Cherry Coconut Biscuits with you. This gluten-free recipe is perfect if you’re looking for a tasty treat that won’t weigh you down or leave you feeling guilty.
Using wholesome ingredients like desiccated coconut, dried cherries, and reduced-fat margarine, this recipe delivers a symphony of flavors that are sure to please your taste buds. You’ll love the combination of sweet cherry and tropical coconut in these biscuits, all while indulging in a healthier alternative to traditional cookies.
Whether you have gluten sensitivities or just want to switch up your snack routine with a dairy-free option, these biscuits are sure to hit the spot! So why not give them a try and add some excitement to your next snack break? Follow along with me as I walk you through the ingredient list and how-to instructions in the rest of this article.
Why You’ll Love This Recipe
Imagine biting into a scrumptious biscuit that’s packed with the rich goodness of cherries and coconut. The taste is so delectable, you’ll be beyond head-over-heels in love! This gluten-free and dairy-free dessert is everything you could want and more.
You’ll indulge in a mouth-watering blend of gluten-free flour, coconut palm sugar from sunny California, pure vanilla extract, and the moistness that comes from using extra-large eggs – not to mention the shredded coconut flakes and dried cherries that’ll be your newest addiction!
Picture yourself curled up on the couch with a cup of coffee or tea, enjoying these treats with your family or friends. They’re perfect for a quick breakfast or snack, leaving you feeling full for hours.
But wait – there’s more! These biscuits are not only gluten-free but also dairy-free, making them healthier than most other biscuits out there. You can cut down on calories by using reduced-fat margarine instead of butter. And if you prefer things less sweet, simply add less sugar to the recipe.
All in all, this recipe is perfect in every way. You’ll love how quick and easy it is to make these cherry-coconut biscuits. They’re versatile enough to serve at any time of day – breakfast, lunch, dinner, or tea time.
So why wait? Try this recipe now for guilt-free indulgence!
- 2 cups gluten-free flour blend
- 1 cups desiccated coconut
- ¾ cup sugar
- ½ cup crushed cornflakes
- 1 tsp baking soda
- ¼ tsp salt
- Reduced fat margarine or butter, softened (125g/4oz)
- ¼ cup coconut oil
- 1 large egg
- 1 tsp pure vanilla extract
- ½ cup chopped dried cherries
- Cherry Chocolate Chips / White Chocolate Chips (Mini)
- 50 grams (1/4 cup) brown sugar
- 150g (5oz) cherry pie filling
The Recipe How-To
Here’s the step-by-step guide on how to make these mouth-watering Cherry Coconut Biscuits:
- 1 cup of gluten-free flour blend
- ½ cup of coconut palm sugar
- 1 tsp of baking soda
- ¼ teaspoon of salt
- ½ cup of reduced fat margarine or coconut oil, softened
- 1 large egg
- 1 tsp of pure vanilla extract
- 1 cup of dried cherries, roughly chopped
- 1 cup of shredded coconut
Preheat the oven to 350 F / 175 C and line a baking sheet with parchment paper.
In a medium bowl, mix the flour, baking soda, salt, and coconut palm sugar until well combined.
In a separate large bowl, beat the softened margarine/coconut oil with an electric mixer until creamy.
Add the egg and vanilla extract and mix well. Gradually add the dry ingredient mixture into this large bowl, beating smoothly until fully incorporated.
Fold in the chopped dried cherries and shredded coconut into this mixture.
Crush some corn flakes or oatmeal cookies to coat (totally optional). Using a cookie scoop or tablespoons, shape the dough into balls (about two tablespoons), and then roll them in crushed cereal if desired.
Place these balls onto the parchment-lined baking sheet about three inches apart from one another, as they will broaden while baking.
Bake in the preheated oven for approximately 15-20 minutes or until golden brown.
Remove from oven and allow cooling on wire racks completely before serving.
Now, that you have learned how to make these tasty Cherry Coconut Biscuits, get ready to impress your guests with your excellent baking skills.
Substitutions and Variations
Options are not limited when tweaking the recipe to fit certain preferences. For instance, the recipe calls for a gluten-free flour blend, but you can always substitute and mix coconut flour or almond flour in it. Replacing white sugar with coconut palm sugar gives a more natural sweetness flavor to the cookie recipe.
For dairy-free dietary needs, you can switch the butter with 2/3 cup of coconut oil instead. Also, replace eggs with mashed bananas or applesauce. Just grab your favorite fruit sweetener with dried cherries or cranberries instead of using only cherry; you’ll have a great fruity combination!
If you’re feeling adventurous and looking to add some crunchiness or a chocolate kick, use white chocolate chips on top of shredded coconut or crushed corn flakes for added texture. You can go from baking cherry coconut biscuits into cherry bars recipe or even into delicious macaroons or oatmeal cookies.
Remember: the sky’s the limit with this versatile recipe that allows different substitution choices to create variations that cater to varying tastes and dietary restrictions.
Serving and Pairing
As I take a bite of one of these delicious cherry coconut biscuits, I can’t help but think about the perfect pairing for this gluten-free treat. I love pairing these biscuits with a hot cup of coffee or tea in the morning as a delightful breakfast treat.
These biscuits could also be served alongside some fresh fruit as a healthier snack alternative or topped with a scoop of dairy-free ice cream as a dessert option. The combination of the sweet cherries and the subtle coconut flavor make these biscuits ideal for an afternoon tea party or even as an inventive twist on classic oatmeal cookies.
To elevate the moody flavor profile of these biscuits, serve them with some tart cherry preserves to complement the sweetness and add depth to the flavors. Alternatively, you may enjoy spreading some cream cheese on top and dusting them with cinnamon for a luscious, indulgent treat that is still healthy.
No matter which pairing you choose, you’ll love the unique blend of textures and flavors in every bite of these gluten-free cherry coconut biscuits. So go ahead, get creative and have fun with different serving options — you’ll be pleasantly surprised by how versatile this healthy cookie recipe can be!
Make-Ahead, Storing and Reheating
There’s nothing better than having a batch of freshly baked cherry coconut biscuits, straight out of the oven with a cup of coffee. But sometimes life gets in the way, and you may not have the time to whip up a batch every time you crave them. That’s why I’ve got you covered with some tips on how to store, reheat, and even make this recipe ahead of time.
To make these biscuits in advance, follow the recipe instructions and allow the biscuits to cool completely. Once cooled, store them in an airtight container at room temperature for up to 3 days. You may also freeze the biscuits for up to 3 months by placing them in a freezer-safe container or bag.
When it comes to reheating these biscuits, there are a couple of options you can choose from. You can either place the frozen biscuits in an oven preheated at 350 F for 8-10 minutes or until heated through, or microwave them for 20-30 seconds until warm.
It’s important to note that when storing and reheating these biscuits or any gluten-free baked goods, make sure they are fully cooled before putting them in an airtight container or bag. This will prevent any excess moisture from forming, which could lead to sogginess.
If you’re looking for another way to use these biscuits, try crumbling them into a bowl of yogurt or ice cream for a tasty treat. Or use them as a crust for mini cherry pie bars or no-bake coconut macaroons.
In conclusion, be sure to make extra batches of these cherry coconut biscuits so that you always have some on hand. And with these storage tips and recipe variations, you can enjoy these delicious treats anytime your heart desires!
Tips for Perfect Results
To ensure perfect results, follow these tips while preparing your gluten-free Cherry Coconut Biscuits recipe.
First and foremost, use the exact measurements specified in the ingredient list. Baking is all about precision, so even a slight variation in the quantities of ingredients can affect the texture and taste of your biscuits.
Next, remember that gluten-free flours tend to be heavier and denser than regular flour. So, make sure you use a flour blend specifically designed for baking gluten-free goods. My personal favorite is Bob’s Red Mill All-Purpose Flour, which gives the biscuits a light and fluffy texture.
When measuring gluten-free flour, spoon it into the measuring cup and then level off with a knife. Do not pack it down or shake it to avoid over-measuring or under-measuring.
Another tip is to preheat your oven to 350°F and have your cookie sheet lined with parchment paper or lightly greased. The paper or grease will ensure that your cookies don’t stick and help you achieve evenly cooked biscuits.
When mixing ingredients, begin with softened butter at room temperature – this allows for proper creaming with sugar. You can also substitute butter with reduced-fat margarine if you prefer a lower-fat option.
Cherry Coconut Biscuits require eggs as a binding agent. Use large eggs at room temperature- they make for better emulsifiers and form good soft peaks when whisked.
Finally, note that coconut flakes are usually unsweetened. Adding brown or caster sugar makes up for any lack of sweetness.
Follow these helpful tips, and your gluten-free Cherry Coconut Biscuits will be perfectly delicious every time!
In conclusion, these cherry coconut biscuits are not only delicious but also a healthy treat that is perfect for those with gluten intolerance or dairy allergies. By using gluten-free flour blends, reduced-fat margarine, and natural sugars, you can treat yourself to a tasty snack without any guilt.
These cookies are perfect for breakfast or as an afternoon snack with a cup of tea or coffee. They also make a great addition to a lunchbox or can be wrapped up as a thoughtful gift.
What’s more, these cherry coconut biscuits are easy to make and customizable with different substitutions and variations. So why settle for store-bought treats when you can whip up a batch of these homemade baked goods in no time?
Give this recipe a try and enjoy the sweet combination of juicy cherries and nutty coconut in every bite. Trust me; your taste buds will thank you! So head to the kitchen, grab your apron, and get ready to bake some delicious cherry coconut biscuits that will leave your family and friends wanting more.
Cherry Coconut Biscuits - Gluten Free Recipe
- 2 eggs
- 1/2 cup sugar
- 2 teaspoons vanilla essence
- 1 cup glace cherries, chopped
- 1/4 cup desiccated coconut
- 60 g reduced fat margarine, melted
- 1/4 cup rice flour
- 2 cups gluten-free flour
- Beat eggs, sugar and vanilla essence together with a wooden spoon.
- Add cherries, coconut and margarine, beating well.
- Sift flours together into cherry mixture.
- Beat until well combined.
- Place spoonsfuls of mixture onto lightly greased baking trays.
- Bake in a moderate oven (180c) for 10 to 12 minutes.
- Cool slightly on tray, then transfer to wire rack to cool completely.
- Store in an airtight container.