I only recently discovered coconut flour which unlike I thought is not same as ground coconut. It’s produced from dried coconut meat, a byproduct of coconut milk production.
Baking with coconut flour is more challenging as it is super absorbent, also reading online I found that you need to increase number of eggs compared to what you would use with grain based flours.
The taste of coconut is actually very mild and by adding some almonds and salt, you hardly taste it at all. I’ll be studying this subject more and hopefully adding some new tasty grain free recipes soon.