Rice Flour Coconut Cookies – a delicious recipe with * Rice flour, sugar, coconut, Margarine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, mix all the * ingredients together.
2
Gradually add margarine in and mix them all well.
3
As the batter gets crumbly, knead and roll it into a long stick then wrap it with the cling wrap and leave the dough for about 10-15 minutes.
4
Unwrap the dough and cut into your preferred bite size.
5
It would be nice if you cut it using the cookie cutter.
6
I don't have one, so after cutting it using the normal knife, I had to roll the small piece once again so that it has a better looking cookie shape.
7
Arrange the slices on a baking sheet or aluminum foil about 1-2 inch apart.
8
Bake in the preheated oven until firm but not browned, 180F C for about 15 minutes.
9
All done!
10
Take a picture and let me know how it turned out.
11
Hope you'll like it.
91
kcal
Calories
21
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1/2 cup * Rice flour, 2 1/2 tbsp * Powdered sugar, 1/4 cup * Grated coconut, 1/4 cup Margarine.
Yes, Rice Flour Coconut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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