Growing up, my husband remembers enjoying these soft in the middle, crunchy on the outside coconut balls. A while ago I asked his mother for the recipe, then life happened and I forgot about it for a while.
I finally got a hold of the coconut petit fours recipe again and made the recipe vegan and gluten-free friendly. The results were great! They were fluffy on the inside and had that crispy outside. These almost disappeared within the first 2 hours. We had to hide the rest in the cupboard (just a warning for all of you out there).
The recipe called for one egg, I used the Orgran Egg replacer. If you’re wanting to try another replacement you can see our easy vegan baking replacements here.
We would love to know what you think if you make these vegan and gluten-free coconut petit fours.
Do you like what you’ve seen so far? We sure hope so! Do us a favor, head over to our Facebook page and give it a like, or follow us on Instagram or subscribe to our YouTube channel. You can also follow us and share this and other messy veggies recipes on Pinterest. We’d be so grateful if you did.
Coconut Petit Fours
- 2.5 cups coconut
- 3/4 cup castor sugar
- 1 vegan egg replacement we used the Orgran egg replacement
- 1/4 cup milk we used Vitasoy Soy Milky
- 1/2 tsp vanilla extract
- 2 tbsp self raising flour regular or gluten free
Preheat the oven to 180º and line a tray with baking paper.
Combine coconunt, sugar and flour in a mixing bowl
Mix "egg", milk and vanilla in a small bowl
Make a well in the middle of the dry mixture and add your wet ingredients, mix well.
Roll mixture into balls roughly the size of a walnut and place on the tray. If you're not fussed on the shape you can use a tablespoon measure or melon baller.
Bake for roughly 15-20 minutes or until golden brown.