If frosting still seems to thin to spread,
add more coconut flour bit by bit as needed and continue to cool and thicken.
Perhaps you could sub tapioca starch, arrowroot powder, flaxseed meal or just add a little
bit more coconut flour.
Almond butters differ slightly in texture, feel free to add a
little more coconut flour if needed to achieve the desired consistency in order to form the bites.
As you roll the dough, you may need to sprinkle a little
more coconut flour on top of the dough so it does not get stuck to the rolling pin.
If your kitchen or hands are very warm, place frosting in the fridge to chill or add a
bit more coconut flour for best piping consistency.
Therefore, by
adding more coconut flour it will absorb the honey or maple syrup or and hopefully make it a thicker textured dough.
Just add a little
more coconut flour so it rolls into a giant dough ball and sprinkle with coconut flour so it doesn't stick to your hands.
They were fabulous all said and done but next time I will add a
little more coconut flour and reduce honey slightly (very sweet bars).
Sounds like yours is on the runny side, so next time I'd definitely go with more coconut flour
Maybe you could try adding only 1/2 cup of coconut flour at first, then add a bit
more coconut flour at a time until the dough is right — not necessary to use all the coconut flour.
must use more coconut flour!!
On the other hand, using plain grass - fed butter in place of the macadamia butter, might demand a tiny bit
more coconut flour in the whole mixture.
They definitely turned out a little too moist and didn't quite cook all the way through... I should have added
more coconut flour per Tessa's instruction because pumpkin is a wetter squash than butternut... but they still tasted amazing!