1 Cups of Rice Flour
1 Cup of Desiccated Coconut (we use one without any added sugar)
¼ Cup of Coconut Oil
½ Cup of Coconut Water
Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with non-stick baking paper.
Mix the flour and desiccated coconut together until well combined and then stir in the eggs and gradually add the coconut water.
Warm through the coconut oil until just melted, then pour this into the mixture a stir.
The mixture needs to be firm and easy to scoop but not to wet (if the mixture is to dry then add a little more coconut water and if it is to wet add a little more rice flour)
Using a teaspoon scoop the mixture onto a lined baking tray bake in the oven for 15-20 minutes until firm and golden.
Transfer to a wire rack and leave to cool.