Coconut Flour Lady Finger Cookies
15 minutes
13 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 16 |
| Fat: | 1 g |
| Carbohydrates: | 2 g |
| Protein: | 1 g |
| Calculated per serving. | |
Serves: 30
Serves: 30
Ingredients
- 4 4 4 Eggs, Pastured, separated
- 1/4 cup 1/4 cup 1/4 cup Maple Syrup, Pure
- 1/4 tsp 1/4 tsp 1/4 tsp Baking Soda
- 1/2 tsp 1/2 tsp 1/2 tsp Pure Vanilla Extract
- 1/3 cup 1/3 cup 1/3 cup Coconut Flour, sifted
- 1 tsp 1 tsp 1 tsp Coffee, freshly ground
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to back at 400 degrees.
- Beat egg whites until stiff in a standing kitchen mixer, or with a hand mixer.
- In a medium sized mixing bowl, combine egg yolks, baking soda, vanilla extract, and maple syrup. Whisk until combined.
- Sift in the coconut flour, and continue to whisk until smooth.
- Fold in the egg whites, followed by the coffee grounds.
- On a parchment lined baking sheet pipe out 3 inch long cookies with a round piping tube.
- Bake at 400 degrees for 13 minutes, or until cookies are golden brown.
- Allow to cool and enjoy.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Is the amount of coconut flour in the recipe correct? This recipe only made 12 cookies for me.
The amount is correct. Perhaps you made the cookies too large?
Inspired by your new cookbook I started thinking about the holidays. I’m wondering if I could make this in a large thin “sheet cake” and cut into smaller pieces for assembling the tiramisu?
I’m also wondering if you could make it in a sheet cake?
I just made this a couple of nights ago. Frankly, whisking the coconut flour directly into the egg-yolk mixture is not a good idea. In fact, the mixture turned out very dense–too dense to incorporate the whipped egg whites very well.
There’s a similar recipe for ladyfingers at eatnourishing.com, with a more conventional technique–folding in the flour mixture along with the egg whites. If I made this again, I would do it that way.
Also, for those who were wondering about making this into a sheet cake, that’s what I did. Then I just sort of cut it up randomly–I’m not making it for company, so no biggie. đŸ™‚
Is there a way to make this with a substitute for the coconut flour? I’m highly allergic but am looking for a paleo-friendly tiramisu recipe for my husband and me.