For those who love the southern taste of coconuts! Bake coconut cookies at home - the recipes are the simplest!
Very tender cookies with coconut flakes. Crispy on the outside, soft and flavorful on the inside. Coconut cookies are prepared instantly (in the oven or in the microwave) and eaten even faster!
- Eggs - 1-2 pcs. (depending on size)
- Sugar - 150 g
- Coconut flakes - 150 g
How to make coconut cookies: Mix sugar and egg.
Beat with a fork or whisk. And best of all, use a mixer. It is desirable that the sugar is completely dissolved.
Add coconut flakes.
To stir thoroughly. The coconut cookie dough should be thick enough to form with your hands. If necessary, add more coconut flakes.
Turn on the oven (preheat to 190 degrees). Line a baking sheet with parchment paper.
Form cookies with wet hands. I shaped the cookies into pyramid shapes.
Place the baking sheet in the upper part of the oven. For a more even distribution of heat, you can place an additional baking sheet underneath.
Bake coconut cookies for about 15-20 minutes at 180-200 degrees until golden brown (start monitoring the cookies after about ten minutes, everyone’s oven is different). Cool the coconut cookies in the oven.
These cookies can also be prepared in the microwave. To do this, place the formed cookies on parchment paper. You can bake coconut cookies in the microwave or in the grill mode for 5-6 minutes.
Recipe 2: Coconut Cookies (step by step photos)
These traditional American cookies are light, airy and very easy to make.
- Coconut flakes 250 g
- Eggs 2 pcs.
- Sugar 70 g
- Flour 2 tbsp. l.
- A pinch of salt
Pour 250 g of coconut flakes into a bowl.
We separate two eggs into yolks and whites. Add the yolks to the coconut flakes. Proteins - into a mixer bowl.
Add a pinch of salt to the whites and beat until foamy.
Add sugar little by little to the whites and beat until thick foam.
Add 2 tablespoons of flour to the bowl with coconut flakes and yolks and mix thoroughly.
Add the protein mixture and mix gently.
Spoon neat lumps of dough onto a baking sheet lined with parchment paper.
Preheat the oven to 180° and place a baking sheet in it. After 15 minutes you can take it out and place the cookies on a plate.
Recipe 3, step by step: flourless coconut cookies
This recipe includes a minimum of ingredients, and preparing a light and crumbly dessert takes very little time. We will make coconut cookies by adding eggs and granulated sugar. It is better to prepare such pastries immediately before drinking tea, since they only have an amazing taste while they are fresh.
- Small coconut flakes - 200 g
- Granulated sugar – 200 gr
- Chicken eggs - 3 pcs
In a deep bowl, mix the chilled eggs and granulated sugar. You don’t have to beat the mixture, as the finished cookies will already have a delicate structure.
Add coconut flakes and mix the dough.
Preheat the oven to 180 degrees. Cover a baking sheet with parchment.
Form the dough into balls approximately the size of a walnut and place them on a baking sheet.
Place in the oven for 15-20 minutes. The delicacy is ready when a golden crust appears on its surface.
Serve the cookies to the table after cooling.
Recipe 4: Homemade Coconut Cookies (step by step)
These homemade coconut cookies are charming: soft-brown, in a sugar crust with exquisite cracks, soft in the middle, and the taste is reminiscent of Raffaello, only drier, because there is no cream. Well, this is a cookie, not a cake!
- 200 g coconut flakes (white, fine);
- 100 g wheat flour;
- 100 g sugar;
- 2 medium or large chicken eggs;
- 1 teaspoon baking powder.
So, break the eggs into a bowl, pour sugar into them and beat with a mixer - at high or medium speed, 2-3 minutes. It is acceptable that the mass is not as stable as biscuit foam, but we definitely need fluffiness!
Pour the coconut flakes into the bowl with the fluffy whipped mixture and stir.
Then sift the flour and baking powder there.
And mix again. At first I wanted to form the dough into a ball, but the mass turned out to be so fluffy and tender that I changed my mind :) And I simply mixed it with a spoon until smooth. And then, according to the recipe, put the dough in the refrigerator for half an hour.
Preheat the oven to 180C. Cover the baking sheet with a sheet of parchment, and lightly grease the parchment with vegetable oil.
We take out the dough, wet our hands with water and roll the dough into balls the size of a Raffaello candy.
Place the cookies in rows on a baking sheet.
Bake for 15-30 minutes. Why such a spread? But because the original recipe indicated a baking time of 15 minutes, my cookies took as much as half an hour to bake. So look at the type of baking: the cookies are ready when they become slightly browned: golden, with gently browned tops - like mountain peaks in the first rays of the morning sun... We try not to overdry, because then the cookies become hard on top.
Place the finished homemade cookies with coconut flakes on a plate.
Recipe 5: Chickpea flour cookies with coconut flakes
Such cookies are not only mega-healthy, but also nutritious, original and appetizing. Due to the fact that the recipe includes fresh apple puree, vegetable oil and coconut flakes, these cookies can easily be consumed by vegans and fasting people. It can also be given to even little fidgets without fear.
To improve, change or enrich the taste of the dessert, you can complement it at your discretion. Instead of an apple, add chopped banana or sprinkle poppy seeds on the top of each cookie. This way you will create unique and highly nutritious sweets every time.
Yellow bean flour gives the cookies an interesting nutty flavor. If you don't have such a product on hand, make it yourself using a powerful kitchen gadget. For this you will need Indian beans and an electric coffee grinder. After grinding high-quality grains in a coffee grinder and sifting through a sieve several times (to remove large segments), you can add natural chickpea flour to the preparation.
The wheat flour in the recipe can be replaced with a mixture of equal amounts of corn and rice flour. These cookies are suitable even for those on a gluten-free diet.
- flour (160 grams);
- baking powder or soda with vinegar (1 tsp);
- water (100 grams);
- sugar (60-70 grams);
- chickpea flour (100 grams);
- coconut shavings (30 grams);
- apple (1 pc.);
- butter (3 tbsp).
Combine white and chickpea flour in a container.
Add carefully chopped fresh fruit and soda.
Pour in neutral vegetable oil and water.
We combine all the products until the chickpea cookie dough has a uniform texture.
We form chickpea cookies using any method convenient for us and place them on the mold.
We send the mass to the oven (180 degrees). We wait 27-32 minutes. Once the sweetness has acquired a creamy hue, serve chickpea cookies with coconut at any time.
Recipe 6: Coconut flour cookies with honey
- Coconut flour - ¾ cup
- Sea salt - a pinch
- Coconut oil - ½ cup
- Coconut or any other milk - 1 glass
- Eggs - 5 pcs.
- Vanilla sugar - 1 tsp.
- Stevia - 3 sachets
- Honey - 1 tbsp.
Melt coconut oil (you can use butter) and pour it into a bowl for kneading dough.
Add milk and eggs. If the recipe uses coconut oil, then the milk must be added warm. Otherwise, the oil will harden and float in pieces. Mix everything.
Add stevia and honey. You can do without stevia.
Add coconut flour and salt. Mix well. Since coconut flour is made from coconut, I think you can make this flour at home. To do this, you just need to grind the coconut flakes in a coffee grinder until it becomes flour (but this is just thinking out loud. Not tried in practice).
Divide the liquid dough into molds or simply spoon onto a lined baking sheet.
Bake in a preheated oven for 20 minutes. Heat to 180-200 gr.
Chill and enjoy! It turns out something similar to coconut cookies, only more tender.
Recipe 7: Crispy Coconut Chocolate Cookies
Coconut cookies are a godsend for those who love delicious original cookies. Crispy on the outside, soft and flavorful on the inside. Children will be delighted with the delicious taste of aromatic cookies. These cookies will decorate any tea table.
- 150 gr. - torment
- 0.5 tsp - baking powder
- ¼ tsp. - salt
- 60 gr. - butter at room temperature
- 100 gr. - sugar - in the dough + 30 gr. sugar - for rolling cookies
- 1 piece - large egg (56 g) at room temperature
- 2 tbsp. - coconut flakes with a slide
- 1 piece - thin waffle cake
- 20 - 30 gr. - chocolate
- 2-3 tbsp. - milk
- 1 tsp - confectionery topping
Preheat the oven to 180°C. Line a baking sheet with parchment paper or a silicone baking mat. No need to lubricate with oil! Set the baking sheet aside, or better yet, in the cold, for example on the balcony. Mix sifted flour, baking powder and salt.
Cream soft butter and sugar in a large bowl.
Add the egg and coconut, stir with a whisk until the dough is smooth.
Add 1 tbsp to the liquid mixture. l. flour mixture. Knead the dough until it comes together.
Divide the dough into 16 pieces and roll each into a ball. Dip the top of the ball into coarse granulated sugar.
Place the balls on a baking sheet. Lightly and gently press each ball with the bottom of the glass.
Grind 1 waffle cake.
Dip or 0.5 tsp. Place wafer crumbs on each piece. It is best to take waffles that melt when heated, then an airy, bubbly crust will form on top of the cookies. I couldn’t find such a waffle and I have a waffle for a cake. It still turned out delicious!
Bake cookies for 10-15 minutes. The cookies will be light, soft and after 12-15 minutes you can check the readiness with a dry “match”. No need to overdry! Let the cookies cool down and remove from the baking sheet.
In a small bowl or saucepan, bring the milk to a boil and remove from heat. Melt small pieces of chocolate in milk. Then transfer the chocolate mixture into a small food bag. If the chocolate has cooled down, heat the water and lower the bag of chocolate for 1 minute. We pierce the bag with a needle or a thin paper clip and decorate the cookies with chocolate.
Sprinkle cookies with confectionery sprinkles. If your chocolate mixture has cooled down again, reheat it in hot water. The chocolate will not release without pressing on the bag, so feel free to warm it up. Let the chocolate cool and serve the cookies. Cookies will stay fresh in an airtight container at room temperature for 4-5 days. Enjoy your tea!
Recipe 8: cottage cheese-coconut cookies (with photo)
For those who don’t like cottage cheese, you can make delicious cottage cheese-coconut cookies. The curd dough turns out tender and soft, and the cookies can be made thin and crispy or more voluminous and soft, airy inside according to your wishes. For special fans of coconut flakes, you can add more of it to make it feel better. However, don’t expect a strong coconut taste - after all, the shavings also serve another function. It is thanks to her that the cookies turn out so “breathable”.
- sugar – 200 g
- cottage cheese – 400 g
- coconut flakes – 100 g
- wheat flour – 0.5 kg
- soda – 2 tsp.
- chicken eggs – 2 pcs.
- vanillin – 2 pinches
- butter – 200 g.
Remove the butter from the refrigerator in advance and let it melt a little. Then add it to the bowl with the eggs and sugar, beat with a mixer until fluffy - just a minute or two.
The mixture of eggs, sugar and butter should be homogeneous.
Mix cottage cheese with dry ingredients in another bowl: flour, soda, coconut, vanilla or vanilla sugar (you can add more, 5 g).
Grind the contents of the bowl into fine crumbs - it is more convenient to do this with your hands.
Start mixing the butter mixture with the dry ingredients. Knead the dough first with a spoon and then with your hands. If necessary, you can add a little flour. Also sprinkle your hands with flour to reduce stickiness.
You should have a dense, elastic ball of dough. Cover the bowl with the dough with film and place it in the refrigerator for an hour and a half. This amount of dough is enough for 4 trays of cookies, although this also depends on the thickness of the cookies.
Separate a portion of the curd dough and roll it out on a board to the desired thickness. Using a mold, cut out the blanks.
Line a baking sheet with parchment and grease it with a piece of butter. Do not place the pieces too close to each other, as during baking they will increase somewhat in size and may stick together and become deformed.
Bake in the oven at 180 degrees for 20-25 minutes (depending on the oven).
The best Cookie recipes with step-by-step instructions with photos
coconut cookies
30 minutes
350 kcal
5 /5 (1 )
Do you want to surprise your loved ones and relatives with truly aromatic and tasty pastries, which, moreover, are prepared in a matter of minutes? Coconut Shortbread Cookies Recipes are just what you need!
For each of us, the very taste of coconut is associated with something heavenly, with unprecedented pleasure and taste that plunges you headlong into a real fairy tale, where palm trees grow, it’s always warm and sunny.
It is precisely because of such emotions that coconut baking is so popular. Let's take a closer look at how to prepare nutritious, tasty and tender cookies that will have a pronounced coconut taste!
A simple coconut cookie recipe with photos
Kitchen tools:
Ingredients
- Place the butter in a bowl, then add sugar to it. It is best if the butter is at room temperature, this way it will be much easier to grind it with the sugar. Sugar can be replaced with powdered sugar, in which case the resulting mixture will be much more homogeneous, and the finished cookies will be more tender and crumbly.
- Using a regular spoon or mixer, grind the sugar and butter.
- Add coconut shavings and mix the whole mixture again until the shavings are evenly distributed among the rest of the ingredients.
- It's time to add the chicken egg and mix the entire contents of the bowl thoroughly again. Eggs should be added gradually, keep this in mind if you cook double
portion. First add one egg, mix the whole mixture until smooth, and after that add the second one.
- At this stage, it is best to let the egg-coconut mixture sit for a while (about 12-15 minutes). During this time, the coconut shavings will soften significantly and become much more pliable. This moment is not at all critical, so if you really want to, you can skip it.
- Add baking soda to the dough. It is best to extinguish it first; we do this with lemon juice or vinegar. If you want to add baking powder instead of soda, then you should take twice as much and simply mix it with the flour.
- Sift the wheat flour through a sieve directly into the bowl with the egg-coconut mixture. You should not skimp on flour; the success of this confectionery product largely depends on the quality of the flour! You also risk overdoing it with flour, so add about 90 grams first, and then add as needed.
- As a result, after mixing, you should get a loose, heterogeneous dough. It should be soft and slightly sticky.
- We arm ourselves with a teaspoon and separate small pieces of dough with it. Periodically dipping your hands in flour, roll it into spherical, slightly flattened cakes. The shape can be arbitrary, for example square, oval, the main thing is that the cake itself is not too flat.
- Turn on the oven at 190-200 degrees and leave it to warm up.
- At this time, you can start laying out the future cookies on a baking sheet. It must be covered with foil or baking paper, and then lay out all the flatbreads. The baking tray itself needs to be slightly greased with butter.
- Bake cookies for 4-6 minutes, after that, lower the temperature to 170 degrees and bake for another 12-15 minutes. If you like the cookies not to be too dry, then the baking time can be reduced slightly. In general, don’t forget to look at the state of the cookies in the oven, so as not to miss that ideal moment when they should be removed.
- Serve the cookies on the table in a deep dish and let them cool slightly. Enjoy your tea!
Use this video recipe as a visual aid
After watching this video, you can make sure that preparing these cookies will not take you much effort and time.
Coconut cookies Rochers coco video recipe
Recipe for Rochers coco cookies INGREDIENTS: http://www.videocooking.ru/retsepty/desert/kokosovoe-pechene-roshe-koko.html
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2016-01-28T13:00:30.000Z
Vegan Cookies Recipe with Coconut, Bananas and Dates
- Number of servings: approximately 16-20.
- Cooking time: 10 minutes prep, 20-30 minutes cooking.
- Kitchen tools: mixer, bowl for preparing the mixture, flour sieve, oven, baking sheet, foil or baking paper.
Ingredients
Cooking sequence
- The bananas should be ripe so they will be easier to chop. Therefore, if possible, let recently purchased bananas sit for a couple of days. Place the peeled fruits in a bowl and mash the banana pulp with a regular fork.
- We wash the dates with running water and remove the seeds. Add the dates to the bowl and mash them with the banana pulp.
- Pour the vegetable oil into a bowl and add coconut flakes to it.
- Mix the contents of the bowl until smooth until all the ingredients are evenly distributed among themselves; this can be done with a mixer or a regular spoon.
- At this stage, it is best to let the mixture sit for a little while, 12-15 minutes is enough. During this time, the coconut shavings will be saturated and soften a little, after which they will become much more flexible. You can skip this step if you don’t have time for it; this will not make the finished cookies any worse.
- Sift the wheat flour through a sieve directly into the bowl with the banana-coconut mixture. You should not skimp on flour; the success of this confectionery product largely depends on the quality of the flour! You also risk overdoing it with flour, so add about 90 grams first, and then add as needed.
- You should end up with a loose, uneven dough. It should be soft and slightly sticky. This is the dough structure that is suitable for making cookies!
- Use a teaspoon to separate small pieces of dough, then roll it into spherical, slightly flattened flat cakes.
- Turn on the oven at 190-200 degrees and leave it to warm up.
- Cover a baking tray with foil or baking paper and place all the flatbreads on it. The baking tray itself must first be slightly greased with butter.
- As soon as the oven is warm enough, place the baking sheet with the future cookies into it.
- Bake cookies for 4-6 minutes, then lower the temperature to 170 degrees and bake for another 12-15 minutes. If you like the cookies not to be too dry, then the baking time can be reduced slightly.
- Let the cookies cool slightly and serve in a deep dish.
- Enjoy your tea!
Cooking video recipe
These amazing vegan coconut cookies are just as good as those made with animal products!
Calories: Not specified
Cooking time: 40 min
We are often prompted to prepare something tasty in our kitchen by a dessert, a delicacy purchased in a store or pastry shop. One day I decided to make soft Belgian cookies with coconut flakes, just like in the store. I turned the entire culinary world upside down, found a suitable recipe, and my experiments with proportions began. This is not an easy job! But after several unsuccessful, but quite tasty attempts, a recipe with correct proportions was found. I got what I wanted - tender and airy, melt-in-your-mouth Belgian coconut cookies, crispy on the outside, soft on the inside. Try it and make it, I’m sure you’ll like it! From the specified amount of ingredients, 15-17 pcs are obtained.
A lot of delicious desserts are prepared with coconut flakes or coconut milk: these are , and , and ...
- small coconut flakes – 60+10 g,
- butter – 90 g,
- baking flour – 120 g,
- powdered sugar – 2 tbsp. spoons,
- chicken egg – 1 large,
- baking powder – 1 teaspoon.
Recipe with photos step by step:
Turn on and heat the oven to 190C.
Place butter, softened at room temperature, and powdered sugar in a mixer bowl or glass. Add vanilla sugar or extract if the powder does not contain vanillin. 
Beat with a mixer for 1 minute until smooth. 
Break the chicken egg and add to the whipped butter with powdered sugar. Use the mixer again to beat the egg-cream mixture for 1 minute at low power. The end result is a rich, creamy mixture. 
Add the main portion of coconut flakes (60 g) to a glass with whipped ingredients. It is very important that the chips are small, white and aromatic. Mix everything and leave for 10 minutes to soak the coconut flakes. 
After 10 minutes, for convenience, transfer the resulting mass into a bowl. Add flour, sifted through a sieve and mixed with baking powder, into a bowl in small portions. At this stage, a regular fork will do for mixing. 
The resulting cookie dough will be soft, moist and doughy. 
Sprinkle dry hands with a small amount of flour and finish kneading the sand-coconut dough. Place the bun in the refrigerator for 10 minutes. 
Using floured hands or thin vinyl gloves, form small balls. From the proposed set of products you will get 15-17 cookie blanks. 
Line a baking tray or baking dish with paper and lightly sprinkle with flour. Dip one side of each flattened ball into a cup with coconut flakes. Place the cookies at some distance from each other. 
Bake for the first 2 minutes at an initial temperature of 190C, then for 10 minutes at a lower temperature - 170C. Each oven bakes differently. Therefore, it is difficult to determine the exact baking time. But when the cookies rise and increase in size, the surface becomes golden, and the coconut flakes darken, the cookies are definitely ready. The main thing is not to overcook the baked goods in a hot oven. 
Place the finished cookies with coconut flakes on a wooden surface and cool. Baked goods can be served for tasting, either warm or cooled. 
This is what a coconut delicacy looks like when broken – there is tender flesh under the crispy coconut crust.
Transfer the Belgian cookies to a pastry storage jar with a lid. Then the baked goods will remain tender, soft and very fragrant for a long time. Bon appetit and happy tea party!
Try also very tasty
I haven’t baked anything for a long time, but the New Year holidays have arrived and it’s time to indulge in different types of baking. Today I have coconut cookies or coconut cookies. The coconut cookies themselves really surprised me with their delicate taste, and I am not exaggerating at all. These cookies with coconut flakes opened up new dimensions in cooking for me personally. It is so simple and so unusual and delicious that you can’t even believe it. Now, after I discovered this recipe for coconut cookies, I know exactly what to prepare in case guests come over or just for the weekend.
Now I’ll tell you a little about my acquaintance with the coconut cookie recipe. The recipe said that it was very tender and crumbly. I read this fact and did not attach much importance to it, because most cookies are characterized in a similar way. But only after the oven gave me the finished coconut cookies did I realize how true those words were. It is not just tender, but weightless and incredibly fragile. No, these coconut cookies hold their shape perfectly, but as soon as you bite into them they explode into tiny crunchy crumbs. These cookies should be pampered, served with warm milk or cocoa (just right in winter). Well, specifically according to the recipe. It is very simple, fast, easy. These cookies can be prepared with children, and they can also be given any shape, even a circle, even a square, you can make them curly. In general, not a recipe, but a find!
Cooking time: 60 minutes
Number of servings – 5-7Ingredients:
- 1 egg
- 200 g butter (or margarine)
- 80 g sugar
- 1/2 tsp. vanilla sugar
- 1 tsp baking powder
- 40 g coconut flakes
- 300 g flour
How to make coconut cookies. Recipe with photo
I’ll admit right away that in this recipe I didn’t use butter at all, but margarine. And you shouldn’t be so afraid of it, all store-bought baked goods are prepared exclusively with it (this is even in the best case). Yes, and 15-20 years ago they also baked with margarine, and, moreover, it turned out very tasty. We won’t talk about the benefits and harms; we don’t allow ourselves to bake every day. Now, the margarine should be at room temperature, so just leave it on the counter for 1 hour before you start making the coconut cookies.
So, mix 200 g of soft margarine with 80 g of sugar and one egg. Beat the mixture with a mixer and obtain a homogeneous mass.
Sift 300 g of flour into a bowl with margarine, also add a teaspoon of baking powder and half a teaspoon of vanilla sugar. Knead the dough with a spoon, then transfer it to the table and continue kneading. The dough will stick to your hands, this is inevitable. But it doesn’t really stick to the table, which makes the kneading process a little easier. In general, this dough is kneaded very quickly and easily, despite its stickiness. Literally 1-2 minutes and that’s it.
Return the finished dough to the bowl and place it in the refrigerator (or freezer) for a while, this will reduce the stickiness of the dough.
Divide the slightly frozen dough into 4 parts and begin to form coconut cookies. We take one part of the dough and work with it for now, and return the rest of the dough to the cold. Roll out this part of the dough on the table into a sausage as thick as your finger, then cut it into pieces approximately 6-7 cm long. Roll each sausage in coconut flakes and place it on a baking sheet lined with parchment.
From this amount of dough I made a whole tray of coconut cookies. When placing them, leave a small space between the cookies. It doesn't stick together! But it needs room to grow a little more in the oven.
Place the baking sheet with coconut cookies in an oven preheated to 180 degrees and bake it on the middle rack for about 15-17 minutes (until a nice golden color). For the last couple of minutes of baking, I turned on the “convection” mode for more intense browning of the coconut cookies.
Tender inside, but covered on top with a thin sugar crust with a fine crack, which gives the inimitable charm of home-baked goods, these are coconut cookies, reminiscent in taste of the beloved almond-coconut candies “Raffaello”. Few people can resist this dessert, because it is not only a delicacy, but also a delicious reason to get together over a cup of tea.
This is a basic cookie recipe with a tropical flavor and it is likely that industrial production uses the same technology with minor adjustments.
Coconut cookies are an entrance ticket to the world of pleasures.
Ingredient ratio for coconut cookies:
- 210 g butter;
- 3 eggs;
- 225 g powdered sugar;
- 240 g coconut flakes;
- 9 g baking powder;
- 300-330 g wheat flour.
Cooking recipe step by step:
- Beat soft butter with powdered sugar. Mix the eggs into the fluffy and sweet butter mixture, one at a time.
- All that remains is to add coconut flakes and sifted flour with baking powder. The dough should be uneven, loose and sticky to your hands.
- Use a teaspoon to scoop up the dough and form it into cookies; they can be of any shape: a ball, a flattened cake or a cone.
- Bake in a hot oven for 15-20 minutes at 190-200 degrees.
How to cook with coconut flakes?
Coconut flakes can be not only the basis of baked goods, but also an addition, like chocolate and nuts, giving the dough a special structure.
To make these cookies you will need:
- 100 g butter;
- 3 eggs;
- 360 g brown (can be replaced with white) sugar;
- 200 g chocolate;
- 40 g coconut flakes;
- 90 g of any nuts;
- 5 g baking powder;
- 5 ml vanillin extract (you can use powder or sugar);
- 3 g salt;
- 320 g flour.
Prepare cookies with coconut flakes as follows:
- First combine the sifted flour, salt, baking powder. The last ingredients should be evenly distributed in the flour.
- In another container, prepare a mixture of coconut flakes, chopped nuts and chopped chocolate into small pieces.
- Grease a rectangular baking dish with high sides with oil, and turn on the oven to preheat to 180 degrees.
- Using a mixer, beat together butter, sugar, eggs and vanilla extract. Then gradually add the flour components into this mixture and stir in the shavings with nuts and chocolate.
- Place the resulting dough in an even layer in the mold and place in the oven for 20-25 minutes. Cut the completely cooled cookies into squares.
Belgian soft cookie recipe
The cookies are very simple with an extraordinary taste. For tender Belgian coconut cookies you need to take:
- 3 chicken egg whites;
- 135 g granulated sugar;
- 50 g liquid bee honey;
- 3 g table salt;
- 2 g vanilla powder;
- 150 g coconut flakes;
- 150 g flour.
Instructions for kneading dough and baking cookies:
- We begin to beat the whites with a pinch of salt at medium mixer speed, when the mass foams well, switch to high speed and gradually add all the sugar. The result should be a very stable foam and strong peaks.
- Without stopping the mixer, pour honey into the whites, add vanilla and bring everything to a homogeneous, smooth texture. If the honey is candied, then it must be melted in a steam bath or in a microwave oven and cooled to room temperature.
- Now all that remains is to add coconut and flour into the dough. They should be mixed in one by one with gentle movements from top to bottom with a silicone spatula so that the protein airiness does not evaporate.
- Place the container with the dough in the refrigerator for a quarter of an hour, after covering it with cling film on top, after which it will be easier to work with the dough.
- With hands dipped in cold water, form the chilled dough into balls no larger than a walnut. If desired, you can hide a nut (almond or hazelnut) in each ball.
- Place the formed cookies on a parchment-lined baking sheet at a considerable distance from each other. Bake for half an hour at 150 degrees until a beautiful golden color.
- Place the finished hot cookies on a wire rack, sprinkle with powdered sugar and cool.
From coconut flour - step by step
The absence of gluten in coconut flour makes it a valuable food product that can be used in cooking, for example, in baking.
To bake coconut flour cookies you will need:
- 300 g butter;
- 40 g powdered sugar;
- 40 g coconut flakes;
- 8 g baking powder;
- 3 g salt;
- 240 g coconut flour.
Sequencing:
- Pour all bulk ingredients into one bowl and stir with a pastry whisk. If you don't have coconut flour at the grocery store, you can make it yourself: dry the coconut flakes well in the oven and grind them in a blender.
- Add soft butter, cut into small cubes, to the bulk ingredients and knead into a plastic shortbread dough, which is put in the refrigerator for 20 minutes.
- Form cookies from the cold dough in the same way as when baking from regular shortcrust pastry. The thickness of the workpieces must be at least 4 mm. Bake for a quarter of an hour at 165 degrees.
Vegetarian treat with coconut, bananas and dates
The taste of these cookies will take you to the hot tropics. Vegan Coconut Cookies contain the following ingredients:
- 200 g ripe banana pulp;
- 150 g coconut flakes;
- 11 dried dates;
- 30 ml vegetable oil;
- 40-50 g rice flour.
How to bake:
- Place banana pulp chopped into small pieces and seedless dates soaked in water into a mixing bowl. Using an immersion blender, blend these products into a homogeneous paste with small date pieces.
- Pour oil into the fruit and stir. Then stir in the coconut and rice flour. You should get a soft, but sticky coconut dough.
- Pinch off small pieces of dough, roll them into balls with a diameter of 2-3 cm, which should then be flattened on a baking sheet covered with parchment.
- Cook the cookies in the oven for approximately 20 minutes at 180 degrees.
Soft coconut balls
To bake soft coconut cookies in the form of balls with prune filling, you must prepare the following ingredients:
- 125 g butter;
- 50 g honey;
- 125 g coconut flakes;
- 150 g flour;
- 50 g powdered sugar;
- 70 g prunes;
- 10 g condensed milk.
Baking steps:
- From the total amount of coconut flakes, sprinkle approximately 40 g for sprinkling the cookies. Add liquid honey, soft creamy butter, powdered sugar and flour to the remaining shavings. Knead the dough.
- To fill the coconut balls, mix together finely chopped prunes and condensed milk.
- When the dough and filling are ready, you can start shaping the products. Roll out a small ball of dough, use your finger to make an indentation in it, fill it with filling, and then pinch it together.
- Roll each ball with prune filling in coconut flakes, place on a baking sheet and bake for about 15-20 minutes in an oven preheated to 180 degrees. The finished cookies can be dusted with powdered sugar.
- 3 chicken eggs;
- 150 g white crystalline sugar;
- 250 g coconut flakes.
Bakery:
- Beat eggs with sugar. There is no need to achieve peaks in this recipe. The sugar just needs to dissolve and the eggs become a light, voluminous and bubbly mass.
- Add coconut flakes to the egg-sugar nog, stir and leave for a quarter of an hour so that the flakes are saturated with moisture.
- This time should not be wasted; you should put the oven on preheat. The required temperature is 190 degrees. Line a baking sheet with parchment paper.
- To form classic coconuts, you should take small portions of dough and, squeezing them a little, give them a cone shape. Place cookies on a baking sheet at a distance of 2 cm from each other.
- The coconut cookies should spend 10-15 minutes in the oven. To avoid drying it out, you need to keep an eye on the tops of the cones. As soon as they turn golden, the cookies need to be removed.
