Gluten-free coconut biscuits (with a blue heart)

Gluten-free coconut biscuits (with a blue heart)


  • 150 g of bluecorn cornmeal
  • 50 g of coconut chips
  • 1 teaspoon of baking powder
  • 1 spoon of vanilla sugar
  • 50 g of fine sugar for baking
  • 3 eggs
  • pinch of salt
  • 120 ml of refined rapeseed oil
  • Congee in case the batter is too runny


  1. Preheat the oven to 180 degrees.
  2. Pour dry ingredients (bluecorn cornmeal, coconut chips, baking powder, vanilla sugar and white sugar (or congee).
  3. Separate the egg whites from the egg yolks. Whip the egg whites together with a pinch of salt until stiff.
  4. Mix the egg yolks with oil until smooth.
  5. Pour them into a bowl with dry ingredients inside, and stir.
  6. Add beaten eggs white and combine the ingredients. The mixture will be quite stiff.
  7. Form little balls with your hands previously sprinkled with water and place them on the baking pan lined with parchment paper.
  8. Put them into preheated oven and bake for about 20 minutes until golden brown.

Baked biscuits place onto wired rack to cool.