Baking with the kids.
I love getting Caitlyn involved with cooking as she really enjoys the involvement of mixing and pouring ingredients into a bowl. I’m so glad that my passion for cooking is starting to infect Caitlyn also. It seems that little Emma now wants in on the action so I had both girls up on the stool watching while I whipped together this super quick and super simple coconut crisps recipe. With only four ingredients it takes no time to get them mixed together and into the oven. This is perfect for those kids with short attention spans.
The best thing about this recipe is that it’s gluten-free. That means it’s perfect for when my sister-in-law visits with her daughter who was recently diagnosed as being coeliac. Unfortunately most biscuit recipes out there include flour. That’s why having a few gluten-free biscuit recipes on hand is quite essential in our family.
The other thing I love about this coconut crisps recipe is that I can include a biscuit into school lunchboxes. It doesn’t contain nuts (coconut doesn’t count) and is relatively low in sugar compared to other biscuit recipes out there.
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Coconut Crisps
Ingredients
- 1/2 cup caster sugar
- 2 Eggs, separated
- 1 cup dessicated coconut
- 1 teaspoon vanilla essence
Instructions
- Preheat oven to 150 degrees celsius.
- Line two oven trays with non-stick baking paper.
- Beat the sugar and egg yolks together until pale yellow in colour. Mix in the coconut and essence.
- In a separate bowl, whisk up the egg whites until stiff then fold them into the coconut mixture.
- Place teaspoonfuls onto the trays with plenty room for them to spread and bake for 15 minutes. Then reduce heat down to 110 degrees and bake a further 15 minutes.
- Cool on a wire rack and store in an airtight container.