We love coconut, so you can imagine how excited we were when Kyla created this gluten-free treat just for us!
By Kyla Eaglesham
1/2 cup cold butter
1 cup desiccated (dried) coconut
1 cup white rice flour
1/2 cup shredded coconut
1 tsp honey plus extra for glazing
pinch sea salt
1 tbsp water
coconut flakes, for garnish
sparkling sugar, for garnish
- In a medium bowl, cut butter into dried and shredded coconut until mixture forms irregular pea-sized clumps.
- Add remaining ingredients. Mix together with your hands until soft dough has formed. Pat dough into non-stick mini-cupcake pan. Bake in a preheated oven at 350 F (convection: 325 F) for 15-20 minutes.
- While still warm, remove from pan and glaze with extra honey. Sprinkle with coconut flakes and sparkling sugar. Store in airtight container for up to a week.