Coconut flour is made of ground up, dried coconut meat and is completely gluten-free. It has more fiber than any other flour, making it especially filling and a great choice for those trying to lose weight. It is a protein powerhouse with 14gms of protein per 100gms of flour.
One of the main things I learnt is not to substitute coconut flour for 100% wheat or other flours. Coconut flour absorbs lot more liquid than regular flours, so it can be substituted up to 20% of the wheat flour in the recipe. I would highly suggest to try a recipe in small scale and then once you are confident it works, then make the whole batch.
Most of the baked goodies with coconut flour include eggs in a large quantity (4~6 in some cases). After searching for recipes with few or no eggs, I found this Chocolate-Coconut flour muffin recipe on Ambitious Kitchen blog. Recipe had 2 eggs which I replaced with egg replacer powder (ground flaxseeds would work great too).
Recipe adapted from here: