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  • Recipe:

    Coconut Flour Lady Fingers Recipe

    Coconut Flour Lady Fingers
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    Lady fingers are a staple cookie that can be enjoyed alone with tea, or used in a multitude of recipes such as, ice-box cakes, trifles, charlottes and tiramisu. The sponginess of these cookies is what makes them favorable for these types of recipes. They wonderfully absorb flavors without becoming mushy.

    Recipe Ingredients:

  • 4 pastured eggs at room temperature, separated
  • 1/4 cup Grade B maple syrup, divided
  • 1/3 cup coconut flour
  • 3 tablespoons arrowroot flour
  • 1/2 teaspoon aluminum-free baking powder
  • 1/2 teaspoon organic pure vanilla extract
  • Recipe Instructions:

    Preheat oven to 400 degrees. Line two baking sheets with parchment paper. If you will be piping your lady fingers, fit a large pastry bag with a plain 1/2 inch round tube. (I chose to spoon mine out which made them a bit wider, but still great--and less clean up!)

    Place egg whites in a bowl and beat on high until soft peaks form. Slowly drizzle in about 1 tablespoon of the maple syrup and continue beating until stiff and glossy. Do not overbeat or the egg whites will break.

    In another bowl beat egg yolks, remaining maple syrup and vanilla. Whip until thick and pale in color.

    Sift flour, arrowroot and baking powder together. Do not skimp on the sifting. It is imperative when working with coconut flour which has a tendency to clump.

    Fold half the egg whites into the egg yolk mixture. Fold in flour mixture, and then fold in the remaining egg whites.

    If using the pastry bag, transfer the batter to a pastry bag and pipe out 3 inch long fingers onto the parchment about an inch apart. Alternately, spoon batter into fingers on the parchment (Still works, but may not be as uniform and pretty). Bake for 8 minutes.

    Allow to cool on wire racks completely before peeling away from parchment. Store in an airtight container until ready to use. These do freeze well. Freeze in a single layer on baking sheet and then transfer to a storage container.

    NOTE: My ladyfingers are so yellow because of the crazy orange colored yolks I have on my backyard pastured eggs! Most store-bought ladyfingers are a drab white.

    Comments and Reviews

  • Rebecca says:
    Is there something that can be used instead of arrowroot powder? Reply
    • You can use tapioca starch in place of the arrowroot. If you are on GAPS, you can't have any starch, and in that case, you can put an extra tsp of coconut flour, but the cookies will be on the grainy side and not quite as fluffy and spongy. Reply
  • Pattyla says:
    Have you tried this with just coconut flour? (no arrowroot). How do you think that would work? Reply
    • I have not tried it. However, in other recipes I have left arrowroot out before and the recipe can still work. You will need to add 1 tsp more of coconut flour if you omit the arrowroot. The texture will be more grainy and I'm not sure how spongy it will be. Should still be "fine" though. Let us know if you do it. Reply
  • Meagan says:
    Just found this recipe - it looks SUPER airy?? How cool!! Reply
    • It's pretty airy. Definitely has to do with quality eggs at room temperature and whipping them up properly. They need to be like this to soak up whatever you're putting them in. Really great in trifles. Reply
  • Michaela says:
    I've got the last pan in the oven now. They are so good. I'm making them for our WAPF meeting tonight. Thanks! Reply
    • Glad you are enjoying them! They work great to dunk into tea. I'm going to make a trifle with some soon. YUM! Reply
  • Carol says:
    Sounds yummy!!!!! Reply
  • Erica says:
    Just made these for tiramisu. The texture was perfect. They absorbed the coffee wonderfully without getting mushy at all. I was so surprised at how well these turned out, given my previous, gritty experiences with coconut flour. I used tapioca instead of arrowroot and it worked fine. I also had trouble with the egg whites; I think I over beat them because there was liquid beneath the raft of fluffy whites. I used them anyway and it worked out great. Thanks for the recipe! Reply
    • Glad they worked out for you! Enjoy them! They are also great in various icebox cake recipes. :) Reply
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