This recipe is great because you can just mix it all by hand with a spatula - no mixer required! Yay! It's a yummy cookie that has a bit of a granola bar type taste, but the little bit of caramel sugar sweetness of a baked cookie. Enjoy! 

Delicious Oatmeal & Coconut Cookies! 

Oatmeal & Coconut Cookies

Makes ~60 cookies (yes, by all means halve the recipe if you don't want that many, but I love having extra cookies to freeze or give away). 

Preheat oven to 350 F. Line baking sheets with parchment paper. 

Mix in a large bowl: 

1 cup white rice flour

1/2 cup buckwheat flour (or additional white rice flour)

2 cups GF quick oats

2 cups sweetened shredded coconut

1 cup brown sugar

1/2 cup white sugar

1 tsp salt

1 tsp baking soda

1 Tbsp cinnamon

Add and mix in with a spatula: 

1/2 cup oil 

1/2 cup butter, softened/partially melted

4 eggs

1/2 cup applesauce

4 tsp vanilla extract

Fold and mix in (you can adjust these as desired, but I like the taste with a bit of all three dried fruits. Don't feel like dried fruit, no problem! You can skip adding these): 

1/2 cup raisins

1/2 cup dried cranberries

1/2 cup dried currants

Scoop heaping 1 Tbsp scoops onto parchment lined baking trays. Bake at 350 F for ~10 min. until nicely browned. Let rest on pan for 10 minutes to cool before removing to wire racks to cool fully.  Delicious fresh! I like to put cooled cookies in the freezer to take out and enjoy anytime. We find these are great cookies to take along when travelling, since they're like a tasty granola bar.  Enjoy! 

Fresh from the oven! You can cook them until browned around the edges for a softer cookie, or until mostly browned throughout for a crispier cookie. 

Cooling on wire racks. Yum!

Oatmeal & Coconut Cookies Recipe by Successfully Gluten Free!

 One of our favorite banana breads has been the Coconut Banana bread w/ lemon glaze, inspired by my friend Julie's favorite banana bread recipe.  However, I wanted something a bit easier to pop into lunches without getting messy, like a slice of banana bread.  These Banana Coconut Muffins with Lemon Glaze are perfect - turning the yummy bread into portable, delicious muffins!  Enjoy! 

Yummy banana coconut muffins with a lemon glaze. Yum!

Banana Coconut Muffins with Lemon Glaze

Makes 14-18 muffins

 

Line 18 muffin tin with paper liners.

Preheat oven to 350F.

 

Mix the following dry ingredients in a bowl, then set aside:

1 1/2 cup Kristin’s gluten free flour mix (*see note below)

1 1/2 tsp xanthan gum

1 tsp baking soda

1/2 tsp salt

 

Whisk in a large bowl:

4 overripe bananas, mashed 

1/4 cup oil

3/4 - 1 cup sugar

2 eggs

1 tsp vanilla extract or vanilla bean paste

1/2 cup sour cream or plain yogurt

Add dry ingredients to wet ingredients, stirring until combined. 

Then add:

1/2cup unsweetened flaked/shredded coconut

 

Pour into prepared muffin tins.  Sprinkle over top of muffin batter: 

1/2 Tbsp sweetened flaked coconut

Banana Coconut muffins, ready to sprinkle on a little coconut before baking. 

Bake at 350F for ~25 minutes, until nicely golden brown. After removing from the oven, you can let the muffins rest for a few minutes while you mix together the following glaze: 

1 Tbsp unsweetened or sweetened flaked/shredded coconut

1/2 cup powdered sugar

4 tsp fresh lemon (or lime) juice, or more to a runny consistency

 

Nicely browned, fresh from the oven.

Removed to wire rack, and ready for glazing!

Remove muffins to a wire rack and top with glaze.  Enjoy warm or cooled.  Leftovers freeze perfectly! 

Glazed and ready to eat! 

* Flour note: to make 1.5 cups Kristin’s GF flour mix, you can mix the following:

1 cup brown rice flour

1/2 cup sorghum flour (or extra brown rice, if you don’t have sorghum)

1/2 cup cornstarch (or scant ¼ cup of arrowroot)

2 Tbsp potato starch

2 Tbsp tapioca starch

3/4 tsp xanthan gum

 

** Banana note: I freeze old bananas peeled, and placed in a Ziploc bag. Let them defrost on the counter and toss in when you’re ready to make your bread.  Don’t be worried if you’ve got a little bit too much or too little banana. This recipe is forgiving.

Banana Coconut Muffins w/ Lemon Glaze Recipe by Successfully Gluten Free!

We've made layer bars off and on for years - they're fun for the kids to throw together. They're forgiving. And you just need a can of sweetened condensed milk to tie it all together before baking. Most layer bars include nuts, but these are a nice alternative that is nut-free! (I'm not counting coconut as a "nut").  If you prefer a nutty option, you can make my Almond & Chocolate 5 Layer Bars.  Perfect when you need to throw together something during the holidays to share.  Enjoy!  

Lots of layers go into this - it's nice and quick to throw together. 

Fresh from the oven with my cooking helper - letting them cool a bit before slicing.

Speedy Nut-Free Layer Bars!

Makes 9 x 13 pan

Butter pan or line the pan with parchment paper for less mess!

Mix together in a 9 x 13 glass pan, then press down in the pan with the back of your spoon to flatten: 

3/4 - 1 cup crushed GF vanilla biscuits/cookies (I like to use 2/3 bag crushed MADEGOOD vanilla flavour cookies OR homemade options: vanilla wafer cookies OR snickerdoodles OR sugar cookies )

1/2 cup GF breadcrumbs (panko-style, cornflake crumbs, GF matzo meal)

3 - 4 Tbsp sugar

1/3 cup butter, melted

Sprinkle evenly on top of your biscuit base i the following order: 

1/2 cup dark chocolate chips

1 cup puffed crispy cereal (rice or quinoa-based)

1/2 cup unsweetened shredded coconut

1/3 - 1/2 cup crushed GF vanilla biscuits/cookies

1/2 cup dark chocolate chips

1/2 cup unsweetened shredded coconut

Pour evenly overtop of the entire pan: 

1 can sweetened condensed milk

Bake at 350 F for ~20-25 minutes, until light to medium brown on top.  Cool and slice!  Enjoy! 

This not so little anymore girl has been helping me make layer bars for years now.   We have comparison pictures from making the Almond & Chocolate Five Layer Bars years ago. So cute! 

Still just as happy about helping make layer bars. Hehe

Speedy Nut-Free Layer Bars Recipe by Successfully Gluten Free!

 My dad makes these all the time and they're such a big hit with everyone.  He's become quite the expert at whipping them up.  He sent me a picture of the ones he made just the other day (along with some yummy looking crabcakes).  I love the little bite that the bit of cayenne adds to these to counteract the sweetness of the coconut.  They're a tasty summer meal!  Enjoy! 

Tasty coconut shrimp served with rice and vegetables tossed in a Asian-style sauce (note: most of those are gluten-free, but please check the labels)

Picture of my dad's meal of coconut shrimp, crab cakes, salad, bread, and fruit.  He always makes it look so pretty! He served the shrimp with a bang-bang sauce and Thai chili/peach preserves sauce (mix 1/2 and 1/2 of each for a nice topping).  A homemade tartar sauce was made for the crab cake (mayo, dill relish, salt, pepper and dried or fresh dill).  Great job, Dad!

Easy Coconut Shrimp

Preheat oven to 400 F.  Line a cookie sheet with parchment paper.

Defrost and drain:

1 bag large frozen shrimp, peeled, deveined with tails on

In a wide low bowl, mix together: 

1/4 - 1/3 cup corn flour (white corn flour is ideal in this recipe - it's texture is between cornmeal and cornstarch)

1/4 - 1/2 tsp cayenne powder

1/4 tsp salt

In another wide, low bowl, whisk until frothy (just whisk with a fork for a minute or two, it just needs to have some froth but not be like soft or stiff peaks, just bubbly): 

3 - 4 egg whites

In a third wide, low bowl, place: 

1 cup sweetened shredded coconut (more will likely be needed, but start with this and add more if necessary so you don't waste coconut)

Dip each shrimp in the corn flour mixture, then dip it in the frothy egg whites, and finally dip it in the shredded coconut.  Place on the parchment-lined pan.  *Make sure you use parchment paper, or they'll stick.*  Repeat with all shrimp.  You can always mix up more of any of the three dips, if you find you're running out.  

Shrimp dipped and ready for baking!

Bake shrimp at 400 F for 10 minutes.  Carefully flip each shrimp, then bake another 8-10 minutes.  

It always ends up looking a little messy, but that's just because the shrimp get flipped.  

These are really tasty served with a sweet chili sauce.  You can mix the Thai chili sauce with peach preserves for a nice, sweet sauce accompaniment.  I find most brands are gluten-free, which is great!  Enjoy! 

Easy Coconut Shrimp Recipe by Successfully Gluten Free!

Chocolate Coconut Yorkshire Puddings!

A sweet variation on the typical Yorkshire Pudding recipe.  These were an unexpected surprise with how tasty they turned out.  Even the leftovers were delicious - heat them up quickly and you have a sweet pudding for breakfast.  Enjoy!

Chocolate Coconut Yorkshire Puddings, fresh from the oven! 

Chocolate Coconut Yorkshire Puddings!

Makes 12

Whisk together: (I like to mix this in a 4 cup measuring cup to easily/quickly pour it into tins later.)
1 cup Kristin's Gluten-Free Flour Mix
1/4 cup coconut flour
2 eggs
1 cup water
2/3 cup milk
1 tsp vanilla
pinch salt

Add and mix in:
1/3 - 1/2 cup sweetened (or unsweetened) shredded coconut
1/2 cup dark chocolate chips

Refrigerate batter at least 1 hour, or up to 24 hours.  If using chilled water and milk, I have found you can skip this extra refrigeration if you're short on time.


Preheat oven to 450 F.

In a metal muffin tin pan, place 1 tsp avocado oil  (or similar oil that's good at high heat) in each of the 12 muffin tins. (~1/4 cup oil total is needed)

Heat pan/oil in 450 F over for 5-10 minutes, until piping hot.

Oil, divided between muffin tins, then heated until piping hot.

Remove pan from oven and quickly divide chilled batter between muffin tins.

Bake Yorkshire puddings 20-25 minutes at 450 F without opening the oven until Yorkshire puddings have puffed a bit and are firm and golden brown.   You may need to adjust the baking time little depending on your oven.  Remove the Yorkshire puddings to a cooling rack after taking them out of the oven.

Leftovers can be kept in the refrigerator for a day or two or frozen.  Best served warm, although we've enjoyed them chilled straight from the refrigerator, too.  Enjoy!

Chocolate Coconut Yorkshire Puddings, fresh from the oven! 

Chocolate Coconut Yorkshire Puddings by Successfully Gluten Free!

Banana Sunshine Upside Down Cake!

Obviously, you have to like banana to enjoy this cake.  More importantly, you have to like cooked banana - like banana bread.  This Banana Sunshine Upside Down Cake is a fun treat when you want something a little fancier than ordinary banana bread.  Although, I have to say we do love the coconut banana bread with a lemon glaze around here - this is right up the alley with that one as far as how much we enjoy it.  This cake was dreamed up after realizing I could combine two favorite ideas into one new recipe, the Pear Ginger Upside Down Cake (which we love) and my Sunshine Muffins, which we also love.  The result: Banana Sunshine Upside Down Cake!  Enjoy!

Banana Sunshine Upside Down Cake, just after being flipped onto the serving tray. Yum!

Banana Sunshine Upside Down Cake

In a large oven-proof frying pan, melt:
1/4 cup butter

Remove from heat and mix in:
3/4 tsp ground ginger
1 tsp ground cinnamon
1/2 cup brown sugar
1 Tbsp corn syrup (optional, but can help avoid any crystallization)

Arrange 2-3 fresh, sliced bananas on top of the sugar/butter mixture.  I like to use bananas that are yellow, but not covered in brown spots, for the top bananas.  They will hold their shape better, and don't add more sweetness to the top.

In a large bowl, mix together:
2 overripe bananas, mashed
3 oz canned crushed pineapple (with juice) (canned in pineapple juice, not syrup)
1 egg
1/4 cup oil
1/4 cup plain yogurt
3/4 tsp vanilla extract
1/4 cup sweetened or unsweetened coconut  
1 cup Kristin's Gluten-Free Flour Mix
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp salt
1/4 - 1/2 tsp baking soda
1/4 tsp cinnamon

Spread the batter gently over the bananas.

Bake at 350 F for ~35 minutes, until nicely browned.  Let pan rest 5 minutes on a wire rack.  Carefully flip the cake onto the serving tray.

Letting rest 5 minutes before flipping onto serving platter.

This is on a plate - it's just a clear, glass platter.  

Once flipped, it's ready to eat!  You can serve this hot, warm, or cooled.  We love it warmed best!  Enjoy!

Because we love fruit-filled cakes, I may have made two at once.  A Banana Sunshine Upside Down Cake and a Pear Ginger Upside Down Cake.  Mmm...

Banana Sunshine Upside Down Cake Recipe by Successfully Gluten Free!

Strawberry Pineapple Muffins

Delicious strawberry, pineapple, and coconut filled muffins.  A yummy summer muffin.  A tip for these (and any) muffins - transport them in a backpack with water bottles while in a tupperware instead of a ziploc bag.  Otherwise, they're great for all occasions.  (Everyone still loved them even after the water bottles wreaked havoc on them when we went hiking).

Delicious, fresh strawberry, pineapple and coconut muffins! Yum! 

Strawberry Pineapple Muffins (Gluten Free)

Makes ~12 muffins

Preheat oven to 375 F.  Line muffin tins with liners.

In a large bowl, mix together:
1/2 cup crushed canned pineapple - in fresh pineapple juice (use the fruit & a little juice)
1/3 cup oil
1 egg
1/4 cup plain yogurt
1 tsp vanilla bean paste or vanilla extract
1 cup Kristin's Gluten-Free Flour Mix
1/3 cup sugar
1/4 cup unsweetened desiccated coconut
1/4 tsp baking soda
1/4 tsp salt

Gently fold in:
1 cup fresh strawberries, washed & diced (I like to dice them into small pieces)

Ready to fold in the fresh strawberries

Divide into muffin tins lined with paper liners and bake at 375 F for 20-22 minutes, until lightly browned on top.  Remove from pan to cool on a wire cooling rack.

Batter divided between muffin tins and ready to bake. 

Fresh from the oven! 

I prefer to let these muffins cool completely before eating, but they are nice warm, too.  You can freeze leftover muffins as well.  Enjoy!

Gluten Free Strawberry Pineapple Muffins Recipe by Successfully Gluten Free!

Delicious Chocolate-Packed Coconut Chocolate Chip Cookies!

A new favorite chocolate chip cookie, even for my dad who usually doesn't like desserts with coconut in them.  These just have the most delicious flavor - and the extra crunch of coconut is delicious with the massive amount of chocolate chips.  I love using a variety of different sorts of dark chocolate chips in these.  Yum! I feel like these look a little darker in the pictures than they do in real life, but really you can make them lighter or darker depending on how crispy or soft you prefer your cookies.  Enjoy!  

Fresh out of the oven - these ones were maybe a little darker than I typically aim for, but you can get an idea of how they end up.  They generally don't spread as much as normal cookies because they're so full of chocolate chips.  If you want them to spread a little more, add an extra dash of vanilla extract or water.   

Fresh out of the oven! These ones had a little less chips and extra dash of vanilla. 

Delicious Chocolate-Packed Coconut Chocolate Chip Cookies

Makes ~36 small cookies.

Preheat oven to 350 F. Line cookie sheets with parchment paper.

Cream the following:

½ cup butter

¾ cup light brown sugar

Then add and mix lightly:

½ tsp vanilla extract

2 eggs (I recommend 2 small eggs, or 1 egg and 1 egg yolk)

In a separate bowl, mix together:  (you want to mix gluten-free flours with xanthan gum before adding it to the wet ingredients, so you don’t get clumping)

¾ cup brown rice flour

1/4 cup tapioca starch
2 Tbsp potato starch

½ tsp xanthan gum

½ tsp baking soda

½ tsp salt

Add dry ingredients to wet ingredients, mix just until combined.

Fold in:

1 - 2 cup chocolate chips (mixture of milk, semi-sweet, dark, and extra-dark chips - the more the merrier as far as I'm concerned when we're talking chocolate chip cookies!)

½ cup unsweetened flaked coconut (you can use sweetened flaked coconut, but it's not needed)

Drop 1 Tbsp-sized scoops of cookie dough onto parchment-lined baking pans.

My five year old LOVES helping me bake.  She scooped about half the cookies herself!

Ready to bake!

Bake cookies 7-9 minutes at 350 F, until nicely browned.  For a crispier cookie, you can cook them a minute or two longer. 

Remove from oven, let cool a few minutes on pan before removing to wire rack to cool. 

Enjoy!

Literally 15 minute after we filled the cooling rack with cookies.  Everyone keeps searching for the cookies with the most chocolate chips.  Ha! 

Packed with so many extra chocolate chips they were basically chocolate held together with a little cookie.  They were yummy!

Gluten Free Coconut Chocolate Chip Cookies Recipe by Successfully Gluten Free!

Kristin's Sunshine Muffins

Bananas, pineapple, coconut wrapped up into one muffin.  These muffins taste like "sunshine" to me, so I'm calling them sunshine muffins.  My son told me they were "heavenly", which I think is quite the compliment.  They were such a fun, light flavor.  Even my dad, who tends to not like things with coconut, really enjoyed them.  Yay!  They whip up quick and easy in a bowl with a fork, too.  I love those sorts of recipes - easy, but absolutely delicious.  Enjoy!

Fresh from the oven - Sunshine Muffins

Kristin's Sunshine Muffins (Gluten Free)

Makes 12-18

Preheat oven to 350 F.  Line 12 - 18 muffin tins with paper liners.

In a bowl, mash together with a fork:
2 large, overripe bananas, mashed (I like to leave it a bit chunky, so you end up with bits of banana throughout)
3 oz crushed pineapple & juice (use crushed pineapple in juice OR a mix of cubed pineapple & juice from a can, break up the pineapple cubes to "crush" the pineapple -- do not use the canned crushed pineapple in syrup or you'll end up with too much sugar/sweetness)
1 egg
1/4 cup oil (I like avocado oil)
1/4 cup plain yogurt
1 tsp vanilla extract or vanilla bean paste

Add and mix in, just until blended (I mixed everything together with a fork, and used a spatula at the end to get all the edges of the bowl and spoon them into the muffin tins):
1 cup Kristin's Gluten-Free Flour Mix
1/4 cup white sugar
1/4 cup brown sugar OR 2 Tbsp 100% date paste
1/4 cup sweetened OR unsweetened shredded coconut
1/4 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt

Divide the batter evenly between muffin tins, 1/2 - 3/4 full.

Muffins, ready to bake!  These are filled 3/4 full and required closer to 25 minutes to bake.  I have made them other times, filling only 1/2 full and they bake in ~20 minutes.  

Bake at 350 F for ~18-22 minutes for 18 muffins or 23-26 minutes for 12 muffins.   They should end up a nice, light golden brown on top.

Remove to cooling rack.  Enjoy!!!

Gluten Free Kristin's Sunshine Muffins Recipe by Successfully Gluten Free!

Scandinavian Mallow Fluff Cakes

These Scandinavian Mallow cakes are my variation on the traditional "Flodeboller" that I was lucky enough to have eaten the couple of times I've visited Sweden.  They were so amazingly light and airy - a very different sort of marshmallow taste compared to what is typically found in North America.   However, since I didn't want to use a marzipan-type of base (commonly used for these type of mallow cakes), I needed to come up with something else that I was happy with for the bottoms.  After some experimentation, I came up with these super thin, yummy coconut-chocolate chip cookie bases.  (Technically, you can make these without any biscuit bottom at all.  Just pipe the mallow fluff onto a piece of buttered parchment paper).  These were a big hit around here - not lasting long at all.  Enjoy!!!

Fresh Scandinavian Mallow Fluff Cakes, ready to eat!

A mallow cake sliced open.  These were melt-in-the-mouth delicious!

Swedish Mallow Fluff Cakes - gluten free

Coconut Biscuit Cookie Dough (make in advance, since these need to chill/freeze before baking)

Makes ~ 60 small cookies - but you'll only need about 15-18 for the amount of marshmallow you'll make here - unless you want less marshmallow per cookie.  Feel free to double the marshmallow recipe if you are hoping to make more cakes.

In a separate bowl, mix together the dry ingredients:
3/4 cup brown rice flour
1/4 cup tapioca starch/flour
2 Tbsp potato starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt

In a mixer, cream together:
1/2 cup butter, softened
3/4 cup brown sugar

Add and mix together:
1/2 tsp vanilla extract or vanilla bean paste
1 egg
1 egg yolk

Add to butter/egg mixture:
dry ingredients from above
1 cup sweetened coconut flakes
1/2 cup mini chocolate chips

This is just half the dough, but wanted to show the consistency.  

Divide dough into two portions and use two pieces of plastic wrap to make two 12" - 15" logs of dough.  Place wrapped dough into freezer 1-2 hours (or more - these will last several weeks before slicing and baking).

I wanted small cookies, and these will spread while baking, so I made each log of dough a good 12" - 15" long.  

When ready to bake, remove a log from the freezer and slice into thin slices.  Place on a parchment-lined pan and bake at 350 F for ~7-10 minutes, until nicely browned.   Let rest a few minutes on the pan before removing to a cooling rack to cool completely.

Thin slices of biscuit cookies, ready to bake.  Because mini chocolate chips are used, you can get really nice, thin slices.

Fresh from the oven - they tend to only spread a tiny bit, so you can bake them four across on the pan without any problems.

Fresh from the oven, cooling so you can put marshmallow on top. Yum!

Marshmallow Filling

In a mixer with a whisk attachment, whisk together until soft peaks form:
3 egg whites (fresh eggs are best)
1 Tbsp sugar
pinch salt

In a metal pot on the stove, combine, with very little or no stirring:
2 oz water
3/4 cup sugar
1/3 cup corn syrup
1 tsp fresh lemon juice
1 tsp vanilla extract

Heat over medium heat until sugar syrup reaches 238 F - 242 F.   Remove from heat immediately.  Turn mixture to low speed and slowly pour in the sugar syrup.  Increase the speed and beat on medium-high for 8-10 minutes.   The marshmallow will puff up nicely and get light and fluffy, while also cooling down.

Marshmallow fluffing up nicely.

Prepare a large piping bag with a large star-shaped tip (or just use a large round tip).  Place marshmallow into piping bag.  Pipe big swirls on top of each of the cookies, making a nice large mound on top of each.  You can make these as short or tall as you would like, depending on the mallow to cookie ratio you'd prefer.

This pipes into gorgeous swirls.  You can use a plain tip or star tip.  I like this sort of look because then you end up seeing some of the definition once you dip it in chocolate.

Let the marshmallow-topped cookies sit at room temperature to dry for 1 - 2 hours.  These won't dry well if you're kitchen is humid, so best not to make on a rainy day.

Ideally, you would want to "temper" your chocolate for an authentic Flodeboller, however, this method of covering works very nicely, too:

In a 2 cup measuring cup, fill 1 1/2 cups full with high-quality dark chocolate (or milk chocolate) chips.  Melt at 50% power in 30 - 60 second increments in the microwave, stirring regularly.  Once the chocolate is mostly melted, add an extra handful of chocolate chips into your chocolate and stir until all the chocolate is melted.  This won't "temper" your chocolate, but will help you avoid any of the bloom or swirls that can appear on non-tempered melted chocolate.  Once your chocolate is fully melted, add 1 Tbsp light olive oil or 1 Tbsp coconut oil.  This will make it a bit runnier and easier to use for dipping your marshmallow cakes!

One at a time, dip your cakes into the chocolate, rotating them in the chocolate and shaking to remove excess chocolate.  You can use a spoon of your fingers to get as much or little as you like on the bottom of the cookie biscuit.  Place dipped cakes onto a parchment-lined baking tray.  Sprinkle desiccated coconut on top of cakes, if desired.   Refrigerate until chocolate has set, then serve!   You can place them in the refrigerator until the chocolate hardens.  Remove and keep at room temperature until ready to serve!  These didn't last more than a few days around here, but they were just as delicious a few days out as on day one.  Enjoy!

Just dipped Mallow Cakes, sprinkled with desiccated coconut, and ready to chill/harden in the fridge.

These are so tasty.  Yum!  

Gluten Free Scandinavian Mallow Fluff Cakes Recipe by Successfully Gluten Free!

Coconut-Filled Chocolate Truffles!

These are some of my favorite winter chocolates to make. They're like a homemade mounds or bounty bar.  I love to temper my chocolate and make molded chocolates, but you can also roll and chill the filling to hand-dip it in chocolate, too!  These are a great given as gifts alone or combined with dark or milk chocolate truffles, chocolate covered homemade caramels, chocolate dipped orange or lemon peel (on of my all-time favorites!!!), gingerbread ganache truffles, raspberry dark chocolate ganache truffles, mint dark chocolate ganache truffles, or white chocolate ganache truffles.

Molds filled with coconut filling, with the bottoms being piped on.  Here there are milk chocolate (top and left) and semi-sweet chocolate (bottom right) being filled with coconut truffle filling! (I usually pipe chocolate around the edges and use a spoon to spread the chocolate evenly on the bottom of the truffles)

Delicious and beautiful molded truffles - coconut-filled are shown in hearts.

Coconut-Filled Chocolate Truffles - gluten free!

In a small blender or food processor, process until very fine:
1 1/3 cup sweetened flaked coconut

In a small frying pan, bring to a rolling boil over medium heat:
2 Tbsp heavy cream
2 tsp vanilla extract or vanilla bean paste

Remove from heat and add, stirring until chocolate is completely melted:
2 oz. white chocolate (chips or chopped finely)

Once chocolate has melted, stir in:
finely processed sweetened flaked coconut, from above

Let filling cool.
Fill molded chocolates, as you would with chocolate ganache or caramel filling.
OR
Make small balls or bars of filling and place on a parchment-paper lined pan.  Chill in the refrigerator or freezer until hard.  Hand-dip in chocolate, as desired.  

Tasty milk-chocolate molded truffles.

Gluten Free Coconut Filled Chocolate Truffles Recipe by Successfully Gluten Free!