If you are as passionate a lover of all sorts of “bounty” and “rafaelki” as I am, you will probably like my favorite coconut cookies, two recipes with photos of which I will share today. In my kitchen I always have a bag of coconut flakes on hand so that if I have a strong desire for “something tasty” I can immediately start cooking. And preparing them doesn’t take much time.
Coconut macarons
These traditional American cookies are light, airy and very easy to make.
Kitchen appliances and utensils: mixer, bowl, oven.
Ingredients
Step-by-step preparation
- 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.
Did you know?How to separate a raw egg into white and yolk. Three options:
- Over a container, carefully break the egg into 2 parts with a knife and drain the white, transferring the yolk from one half of the shell to the other.
- Break the egg and pour its contents into your palm, holding it over the prepared bowl. In this case, the white flows through the fingers, and the yolk remains in the hand.
- Take a glass and place a funnel in it for pouring liquids. Break an egg into it. The white flows into the glass, the yolk remains in the funnel.
How to decorate
You can decorate the cookies with melted chocolate. To do this, break half a bar of chocolate into pieces, put it in a bowl and melt it in a water bath, stirring occasionally. When the chocolate mass becomes homogeneous, without lumps, we begin to decorate the cookies. I offer you 2 decoration options:
- Dip the top of the cookies completely or halfway into the melted chocolate and place on parchment paper in 1 layer. When the chocolate has hardened, the cookies can be placed in a heap on a plate.
- Dip the bottom of the cookies in chocolate and place them on baking paper, chocolate side down. When all the cookies are laid out, heat the remaining chocolate again in a water bath, pour it into a plastic bag so that the mass is in one of its corners. Cut off the tip of the bag to create a small hole. We pinch the free part of the bag between the thumb and index finger, and place the corner with the chocolate mass in the palm of our hand. Squeezing your palm, apply a pattern in the form of zigzags or spirals to the top surface of the cookies. When the chocolate has hardened, the cookies can be easily separated from the baking paper and placed on a plate.
Video recipe for coconut macarons
This video will convince you that making American coconut cookies at home is very easy.
Shortbread cookies with coconut flakes
The advantage of these shortbread cookies with coconut flakes is the simplicity and reliability of the recipe. It is simply impossible to spoil it.
Cooking time: 40-50 min.
Kitchen appliances and utensils: 2 bowls, oven, flat plate.
Calories: 468.
Ingredients
Step-by-step preparation
- Beat 1 egg into a bowl.
- Add 150 g of soft butter.
- Add 5 tablespoons of sugar and 2 tablespoons of coconut flakes. Mix.
- Pour an 8-gram bag of baking powder into the resulting mixture.
- Add one and a half cups of flour and mix thoroughly. The dough preparation is finished. We give him 10-15 minutes to “rest.”
- Take 1 egg and separate the white from the yolk.
- We remove the yolk; we won’t need it. Beat the egg white with a fork until it has a homogeneous structure.
- Place 3 tablespoons of coconut flakes into a plate.
- Pinch off a piece of dough the size of a walnut and form a round cookie. To do this, you first need to roll it into a ball, and then flatten it into a thick cake.
- First dip one side of the cake in egg white and then in coconut flakes.
- And place it on a baking sheet lined with parchment paper. The coconut shavings should be on top.
- Place the filled baking sheet into an oven preheated to 180°.
- After 20-25 minutes, the cookies are ready. Take it out of the oven, put it on a dish, let it cool and serve.
Video recipe for shortbread coconut cookies
In this video you will see how our coconut cookies are prepared, how simple the recipe is, and how quickly you can prepare it.
https://youtu.be/ByZPw8SqAco
- Be sure to sift the flour through a sieve before using.. This will protect us from unwanted components, break up the lumps into which flour tends to clump at high humidity, and make the finished product more crumbly.
- The baking powder can be replaced with 0.5 teaspoon of soda, “quenched” with 1.5 teaspoons of 9% vinegar.
- To make the cookies even more flavorful, you can add a packet of vanilla sugar to the dough.
Other options
For big fans of baking with coconut flavor, I recommend trying another recipe for cookies with coconut flakes -. For those who value recipes for speed of preparation, this recipe is sure to suit you, it’s incredibly tasty and simple.
If the main criterion for choosing a recipe is benefit, prepare or. If you are watching your weight, but can’t give up sweets, it doesn’t matter. Try it, it is relatively low in calories as it contains little fat.
Tell us which recipe you liked best. Share your coconut baking recipe. Enjoy your tea!
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 into it.
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 chocolate chunks 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).
Cottage cheese cookies are ready. Let it cool and you can try it. Before serving, you can sprinkle the cookies with powdered sugar.
Recipe 9: Tender cookies with lamb and coconut
These soft and flavorful cookies are made from just two plant-based ingredients: banana and coconut, and best of all, they contain no flour, sugar or sweeteners. Despite this, the cookies turn out sweet, although those with a sweet tooth can add a little honey to taste.
These cookies can be prepared both during Lent and as a treat during a diet.
Coconut flakes in this recipe act as a thickener, so they can easily be replaced with muesli, rolled oats or fiber.
- 2 bananas;
- half a cup of fine coconut flakes.
For banana and coconut cookies, bananas that are not too ripe work best. They make a thicker puree, which means you don't have to add a lot of coconut.
Using an immersion blender, blend the bananas into a smooth puree. Then add coconut flakes a little at a time until you get the “dough” of the desired consistency.
The banana cookie dough should be soft but firm to prevent the cookies from spreading on the baking sheet.
Transfer the dough into a pastry syringe and line the baking sheet with paper. Press out the dough into towers.
Place banana and coconut cookies in an oven preheated to 150 degrees for 20-25 minutes. We just need to dry the cookies, the high temperature can burn the tops of the “towers”.
After the cookies are ready, turn off the oven and leave the cookies to dry in the cooling oven for at least another half hour.
These cookies can be served warm or cold, they go great with tea, and you can also take these cookies with you on the road, they are very filling and tasty.
The towers are dry and hard on the outside, but soft on the inside.
Recipe 10: Belgian Coconut Cookies
Soft Belgian coconut cookies, the recipe for which I offer, turn out so tasty, tender, airy, moderately sweet, with a characteristic honey aroma - that they will not leave anyone indifferent, and very quickly you will understand that you still had to cook double portion at once.
Moreover, the cooking process is very simple, even a novice cook can handle it.
- wheat flour - 150 g,
- coconut flakes - 150 g,
- chicken proteins - 3 pcs.,
- granulated sugar - 135 g,
- honey (liquid) - 2 tbsp.,
- vanillin,
- salt.
In a clean bowl, beat the chicken whites first at medium speed and then at the highest speed. If they don't whip well, add a little salt. Then carefully add granulated sugar to them and beat again until a fluffy, stable foam.
Now add fine coconut shavings and mix a little with a spatula from bottom to top.
Add sifted flour to the dough and knead our dough.
Cover the bowl with cling film and leave for 15 minutes to allow the dough to rest.
Now with wet hands we form balls from the dough. Place them on a baking sheet lined with paper.
,In this article you will find different recipes for Kokosanka cookies.
Cookies "Kokosanka" are prepared indecently simply and quickly. This soft, delicate, sweet and incredibly tasty dessert will be appreciated by coconut lovers.
- These cookies will captivate you with their taste from the first bite.
- The recipe for this baking is very simple. We can say that these cookies are prepared quickly, taking no more than half an hour.
- But the result is truly unexpected - a minimal set of products, and in the end, excellent-tasting cookies that children adore and adults love.
- You will find all the most popular recipes for this dessert in this article.
Delicious coconut cookies “Kokosanka” at home without flour: the best, simple step-by-step recipe, photo, video
"Kokosanka"This recipe consists of only three products: coconut flakes, chicken eggs and sugar. Do you think this is a mistake? But no, these cookies really do not contain flour, butter, baking powder and other usual products that we are ready to put in baked goods. Despite this, the cookies still turn out fragrant, tasty and soft. All this is thanks to the amazing properties of coconut. So, you will need the following products:
- Egg - 3 pieces
- Granulated sugar - 150 grams
Make dessert like this:
- Break the cooled eggs into a deep plate.
- Add sugar. sand and beat with a mixer until a light foam appears. The sugar should dissolve well.
- Now add coconut flakes and knead into a soft dough using a spoon or your hands. The mixture will be liquid at first. Then the chips will absorb moisture and the dough will become elastic, but will remain slightly sticky.
- Let the dough sit for a few more minutes and start making future cookies. Make them into a cone shape by scooping with a spoon, squeezing and shaping the piece of dough into the desired shape.
- Line an oven sheet with parchment and place all your cookies on it.
- Bake at an average temperature of -180 degrees, no more than 15 minutes.
- The tops of the finished cookies will be golden brown. Remove the dessert from the oven and place in a cookie bowl.
Advice: Many housewives put a nut inside these cookies, which results in an even more delicious and nutritious dessert.
Video: Coconut cookies. Recipe
Delicious coconut cookies “Kokosanka” at home with flour - the best, simple and step-by-step recipe
"Kokosanka" Flour will give the dough elasticity. It will absorb excess moisture. Such cookies will be more convenient to mold and cook faster. The ingredients you will need are:
- Eggs - 3 pieces
- Sah. sand - 150 grams
- Coconut flakes - 250 grams
- Millet. flour - 100 grams
Your actions will be performed in the following order:
- Break three eggs into a small container.
- In another bowl, stir together flour and coconut.
- Combine eggs with dry ingredients.
- Add sugar. sand and mix everything again. You can mix this mixture using a blender with a dough attachment to make the mass more elastic and soft.
- Turn on the oven and set the temperature to 180 degrees.
- Form the cookies and place them on parchment, which you first place on an oven sheet.
- Bake the dessert for 10-15 minutes depending on your oven. The color of the coconuts should be golden and beautiful.
Place the finished dessert on a plate and serve with tea.
Delicious coconut cookies “Kokosanka” at home according to PP rules: the best step-by-step recipe
"Kokosanka" Nowadays you won’t surprise anyone with recipes for dishes made from PP products - proper nutrition. Everyone knows perfectly well how harmful white sugar is, the consumption of which leads to obesity and various endocrine diseases.
But what is dessert without sweetness? Believe me, any delicious tea can be prepared without adding this product, but the dessert will turn out really sweet and tasty. The fact is that instead of sugar, high-quality sweeteners are used - natural and natural, for example, stevia. If you don’t have liquid stevia or another similar sweetener on hand, then you can use honey.
Here are the products we will need to bake cookies according to the PP rules:
- Coconut flakes - 80 grams
- Coconut flour - 15 grams
- Egg whites - 3 pieces
- Stevia liquid extract - to taste
You need to cook in this order:
- Separate the whites from the yolks. Place the yolks in the refrigerator. They can then be used, for example, for a face mask.
- Beat the whites until thick.
- Add stevia and continue whisking until a stable foam appears. While whipping, stop and taste the mixture; if it is not sweet, then add a little more sweetener.
- Mix coconut flour and shavings and add to the beaten egg whites.
- Beat everything with a blender to form a thick mass.
- Now form the balls and place them on the parchment with which you cover the oven sheet.
- Bake cookies at 180 degrees for 15 minutes.
This dessert can be eaten without fear by those who want to lose weight or who are monitoring their blood sugar levels. But remember, these cookies are addictive as they are incredibly delicious.
Delicious coconut cookies “Kokosanka” at home with cottage cheese - a simple step-by-step recipe
"Kokosanka" These cookies are perfect for you if you want to treat your family to a sweet, yet healthy, unique dessert. Cottage cheese can be used at any fat content.
Prepare the following products:
- Egg whites - 3 pieces
- Sah. powder - 80 grams
- Cottage cheese - 50 grams
- Coconut flakes - 100 grams
- For aroma - vanilla essence (2-3 drops) or half a teaspoon of vanilla sugar
Cookie preparation order:
- Grind the cottage cheese through a strainer.
- Beat the whites.
- Mix these prepared products and add coconut flakes.
- Add vanilla and mix everything.
- Line a baking sheet with parchment and use a teaspoon to place the future cookies.
- Bake at 180-200 degrees for 15 minutes.
Cottage cheese and coconut are a great combination for dessert. Try these cookies and you will make them every week, they are so delicious.
Delicious coconut cookies “Kokosanka” at home with condensed milk and butter - the best step-by-step recipe with photos
"Kokosanka" If you are not afraid for your figure and have a true sweet tooth, prepare coconuts with condensed milk and butter. The cookies turn out to be very high in calories and tasty. If you eat this dessert in the morning, you will be full and in a good mood for the whole day.
Use these products:
- Condensed milk - 1 jar
- Coconut flakes - 1 cup
- Millet. flour - 1 cup
- Egg - 2 pieces
- Butter - 50 grams
- Baking powder - 1 teaspoon
- Vanilla - a little
The order of cooking these cookies:
- Mix coconut flakes with sifted millet. flour and baking powder.
- Pour condensed milk into a bowl and mix with dry ingredients.
- Add whisked eggs, slightly melted butter and vanilla.
- Mix everything well.
- Place parchment paper on an oven sheet and spoon out the cookie mixture using a teaspoon.
- Bake for 20 minutes at 180 degrees.
Then place the cookies on a tray and serve.
Delicious coconut cookies “Kokosanka” at home from Natalia Kalinina: step-by-step recipe with photos
"Kokosanka" Kalinina Natalya is an amateur cook. She loves to cook and has her own YouTube channel. Her recipe for Coconut cookies is simpler. There is no need to handle the dough with your hands. Everything is mixed with a blender, and you need to put the preparations on a baking sheet using a pastry syringe.
Required Products:
- Eggs - 4 pieces
- Coconut flakes - 200 grams
- Millet. flour - 100 grams
- Drain. butter - 50 grams
- Leaven - 1 teaspoon
- Vanilla extract - 2 drops
Cooking order:
- Separate the whites from the yolks. Beat the whites.
- Mix sifted flour and baking powder.
- Add coconut flakes and stir.
- Now add the dry ingredients to the whipped whites and add the yolks - mix.
- Add vanilla, soft drain. butter - stir again.
- Place the mixture into the condenser. syringe and onto the parchment, which you must first place on the oven sheet, begin squeezing out the cookies. You should get small conical peaks.
- If the dough is watery and the mass spreads, then add more millet. flour.
- Bake the dessert for 20 minutes at 180 degrees.
The cookies taste excellent - tender and soft.
Decorating coconut cookies “Kokosanka”: options, photos
It seems that these simple cookies look interesting in themselves and do not need any additional decoration. But, believe me, with the help of decor, such a dessert can be made not only more beautiful, but also tastier. Here are the options with photos:
Sprinkle the finished cookies with sugar. powder. It will turn out not only beautiful, but also tasty.
"Kokosanka" Make cones with a pointed top. The decoration in this case will be these tops, which will bake in the oven faster than the rest of the cookies and acquire a more ruddy color.
"Kokosanka" Place the cookie dough using a pastry syringe with a “Wave” attachment. You will get these wavy and openwork cones.
"Kokosanka" Cookies can be decorated not only by the decor on them, but also by the dishes in which they are served. On the table, dessert in beautiful dishes looks more interesting than in an ordinary plate.
"Kokosanka" You can make cookies in the shape of hearts, stars and other shapes. It will turn out interesting and appetizing.
"Kokosanka" Calorie content of coconut cookies "Kokosanka"
"Kokosanka" If you are faced with a dilemma - to cook or not to cook, to eat or not to eat such a dessert, then the calorie content of the dishes that you eat is important to you. If you are watching your figure, then of course, cookies with sugar are not for you. Prepare a dessert for the PP - healthy and tasty. Here are the calorie content and the ratio of proteins, fats and carbohydrates of such cookies from different recipes:
Sugar-free cookies - per 100 grams of finished product - 120 kcal:
- Proteins - 20 grams
- Fats - 55 grams
- Carbohydrates - 6 grams
Cookies with sugar, coconut and eggs - per 100 grams - 430 kcal:
- Proteins - 7 grams
- Fats - 20 grams
- Carbohydrates - 64 grams
Cookies, the recipe of which also contains condensed milk and butter - per 100 grams - 480 kcal:
- Proteins - 5 grams
- Fat – 26 grams
- Carbohydrates - 69 grams
In general, these cookies, like any other dessert, are very high in calories, except for the recipe when you put a substitute instead of sugar - stevia or another.
Delicious coconut cookies Kokosanka at home: reviews
"Kokosanka"If you are still wondering whether or not to bake such a dessert, because it seems to you that such cookies cannot be made without flour, read the reviews. Housewives give advice on how to make the cookies soft and tender, but not crumble.
Maria, 32 years old
I have been baking Kokosanka cookies for many years. This is a favorite delicacy in my family. At first I didn’t like baking it because the dough turned out sticky and stuck to my hands. Then a friend advised me to roll each portion of dough lightly in starch and then place the ball on a baking sheet. Now I bake it every week.
Irina, 29 years old
I love coconut cookies, but the problem is that it is difficult to buy coconut flakes. I saw a recipe online for making it at home. I peel the coconut and grind the pulp in a blender - quick and easy. Now my husband asks me to bake these cookies almost every three days, but to do this he first has to go to the store for coconut. The remaining products are always available at home.
Alexandra, 18 years old
I remember coconuts from childhood. Mom still bakes them. This is my and dad's favorite dessert. When I come home from studying from another city, I always know that my mother will bake my favorite coconut dessert. I like to sprinkle the cookies with powdered sugar after cooking. It turns out even tastier and sweeter.
Video: Cookies melt without flour! A delicacy for tea - COCONUTS. Very simple and fast
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.
Coconuts: a simple recipe
This simple recipe uses just three ingredients and results in a delicious, crumbly cookie that will win the heart of every coconut lover.
Delicious, aromatic coconut cookies, with a crispy crust and tender, slightly moist flesh. The proportions of the required ingredients will be as follows:
- 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.