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Delicious coconut cookies "Kokosanka" at home: the best, simple and step-by-step recipes, decoration options. Coconut cookies Coconut flakes cookies 80 g

Coconut cookies are not only a delicious treat for the whole family, but also a very healthy dessert if you apply certain recipes: if you exclude wheat flour, a treat with a minimum amount of carbohydrates and completely gluten-free comes out. There are a lot of options to create an excellent delicacy, there is plenty to choose from for any eater.

How to make coconut cookies?

Cookies with coconut flakes can be prepared according to any recipe, adding to the usual shortbread or gingerbread dough. The shavings thicken and stick the ingredients well, so the delicacy is very easy to mold, and so that there are no problems with the dough, you need to use simple recommendations.

  1. It is better to buy small chips or grind them in a coffee grinder, so that too hard pieces will not come across.
  2. If the dough is prepared without adding wheat flour, you need to beat the eggs well. Basically, making a meringue, then a delicious coconut cookie will hold its shape well.
  3. In a proven recipe for dough - shortbread or cottage cheese, you need to replace flour with shavings in an equivalent way to get soft coconut cookies.
  4. For softness, add softened butter to the dough, which makes the cookies looser and prevents the pieces from burning during the baking process.
  5. You can supplement the basic cookie recipe with bananas, nuts, cocoa, or chocolate chips.

Coconut shortbread cookies are the easiest way to diversify your favorite, but pretty boring recipe. The shavings need to be ground almost into flour, vanilla and lemon zest will not be superfluous in the dough, the latter needs very little to refresh the sweetness of the treat. These ingredients will make 20-25 small round cookies.

Ingredients:

  • eggs - 2 pcs.;
  • softened butter - 100 g;
  • sugar - 200 g;
  • vanilla extract - 1 tsp;
  • lemon zest - 1 tsp;
  • flour - 250 g;
  • baking powder;
  • small chips - 100 g.

Preparation

  1. Grind butter and sugar, add eggs.
  2. Throw in the vanilla, zest, baking powder, and shavings.
  3. Add flour, knead the non-sticky dough, put in the cold for an hour.
  4. Form small balls, put on a baking sheet.
  5. Bake the coconut for 20 minutes at 190 degrees.

Very soft, delicate Belgian coconut biscuits can be made in your home kitchen. It differs from this option in the amount of coconut flakes, there is more of it than wheat flour. The dough itself will not be too dense, so you can use a pastry bag with a curly nozzle and give the treat a classic shape.

Ingredients:

  • oil - 100 g;
  • egg - 1 pc.;
  • shavings - 120 g;
  • flour - 80 g;
  • baking powder;
  • sugar - ½ tbsp.;
  • vanilla sugar - 10 g.

Preparation

  1. Beat butter with sugar and egg.
  2. Add shavings, baking powder and vanilla.
  3. Add flour, mix.
  4. Place curly coconut cookies with a pastry bag.
  5. Bake for 20 minutes at 190 degrees.

Coconut Oatmeal Cookies are a peerless meal without flour, so perfect for those on a nutritional or fitness diet. Sugar can be safely replaced with synthetic sweeteners, vegetable stevia, or honey. Grind the flakes and shavings into flour using a coffee grinder.

Ingredients:

  • egg - 1 pc.;
  • oat flour - 100 g;
  • coconut flakes - 30 g;
  • vegetable oil - 1 tbsp. l .;
  • honey - 2 tbsp. l .;
  • baking powder;
  • vanilla;
  • low-fat yogurt - 2 tbsp. l.

Preparation

  1. Combine oat flour, shavings, baking powder and vanilla.
  2. Beat the egg with butter and honey, add yogurt.
  3. Add dry ingredients, mix. Leave on for 10 minutes.
  4. Spoon into cookies on an oiled baking sheet.
  5. Bake the coconut at 200 degrees for 20 minutes.

Cottage cheese-coconut cookies are particularly tender, soft and do not stale even after 2 days, although they are unlikely to remain untouched for so many days. The simplest recipe will be mastered by a child, so you can safely connect the kids to the process. It is necessary to spread the workpieces on a baking sheet at a distance from each other, since the delicacy slightly diffuses and increases in size.

Ingredients:

  • cottage cheese - 200 g;
  • coconut flakes (small) - 100 g;
  • flour - 100 g;
  • egg - 1 pc.;
  • butter - 50 g;
  • sugar - 150 g;
  • vanilla and baking powder.

Preparation

  1. Grind cottage cheese with egg, butter and sugar.
  2. Add shavings, baking powder, vanilla, flour.
  3. Form coconut cookies.
  4. Bake for 30 minutes at 190 degrees.

Coconut cookies with chocolate


Coconut cookies are a recipe that can be endlessly supplemented with different ingredients. Chocolate drops are a good way to transform a simple and completely uncomplicated treat, and dark, milk, and even white chocolate will do. Cocoa powder, water and sugar can be used to glaze and additionally decorate a treat.

Ingredients:

  • sugar - 150 g;
  • coconut flakes - 50 g;
  • flour - 150 g;
  • butter - 80 g;
  • chocolate drops - 100 g;
  • eggs - 2 pcs.;
  • sour cream or yogurt - 2 tbsp. l .;
  • baking powder and vanillin.

Preparation

  1. Beat butter, sugar and egg.
  2. Add sour cream, baking powder and vanilla.
  3. Add drops of chocolate and shavings.
  4. Pouring flour, knead the dough.
  5. Form cookies, bake for 20 minutes at 200 degrees.

Banana-coconut cookies are usually cooked with oatmeal and are considered a fitness recipe, but the “harmful” variant of the treat will be much tastier. In the composition there is no baking powder or soda, due to the addition of bananas, the cookies will not be hard, but on the contrary, very crumbly. Without eggs, there will be no splendor, fruits “glue” the components well, so the cookies will look more like a cracker.

Ingredients:

  • shavings - 100 g;
  • flour - 180 g;
  • oil - 70 g;
  • bananas - 3 pcs.;
  • vanilla sugar.

Preparation

  1. Mash bananas in mashed potatoes, add all the ingredients, mix so that there are no lumps.
  2. Place the pieces on an oiled baking sheet.
  3. Bake for 20 minutes at 180 degrees.

These coconut flour biscuits have an unmatched fresh taste, lemon and coconut are perfectly combined and the treat will become a favorite for every sweet tooth. Often, baked desserts are sprinkled after cooling, in this case there is no need to wait, decorate with a sweetener immediately after removing from the oven - the cookies will come out with soft icing.

Ingredients:

  • soft oil - 110 g;
  • lemon zest - 2 tbsp. l .;
  • sugar - 200 g;
  • eggs - 2 pcs.;
  • baking powder, vanilla;
  • flour - 250 g;
  • coconut flour - 150 g;
  • icing sugar for dusting.

Preparation

  1. Beat butter, sugar, eggs.
  2. Add ground shavings, baking powder, vanilla and zest, beat well with a mixer.
  3. Add flour, knead the dough, put in the cold for 1 hour.
  4. Form balls with a diameter of 3 cm.
  5. Bake cookies for 30 minutes at 200 degrees.
  6. Sprinkle hot biscuits with powder.

Coconut is very simple and quick to prepare. The delicacy has a delicious nutty aroma, delicate and crumbly texture and low carbohydrate content, which will definitely delight dieters. If you wish, you can equally replace some of the nuts and shavings with oat flour, but then the taste will change greatly.

Ingredients:

  • almonds - 100 g;
  • coconut flakes - 100 g;
  • sugar - 60 g;
  • egg - 1 pc.;
  • baking powder;
  • oil - 50 g.

Preparation

  1. Grind almonds and shavings together.
  2. Beat the egg and sugar until fluffy.
  3. Stir with a spoon, add the nut-coconut mixture, baking powder and butter.
  4. Put the blanks on a baking sheet, bake for 15 minutes at 200 degrees.

Protein Coconut Cookies - Recipe


Homemade classic coconut cookies are made without additives or flour. Beloved by all sweet tooths, "Kokosanka" is nothing more than a meringue with coconut flakes. Delightfully tender, insanely sweet and tasty treats will be appreciated by all baking lovers, and cooks only need to arm themselves with a powerful mixer or whisk and patience.

- a godsend for those who love delicious original cookies, as well as coconut in all its forms, but don't really want to waste time cooking. And all because cookies are prepared very quickly and simply. No flour and no oil. Without GMO. Soft and moist on the inside, golden crisp on the outside. With a bright coconut taste and aroma!

For some reason, many people think that this cookie was invented in the USSR, although in fact the authorship belongs to French chefs. They call it Congolais.

By the way, I didn’t come up with the name of the cookie “Kokosanka”. It is under this name that similar factory-made cookies are sold in stores. I don’t know what kind of cookies there were before (in the distant Soviet years), but today, instead of the expected airiness and coconutness, you will most likely get a heavy, pasty and nasty margarine mass with occasionally coconut flakes. Although, by definition, original cookies should be made of it.

By the way, the high calorie content of this cookie does not allow you to feast on dessert during a diet, alas.

Ingredients

  • coconut flakes 100 g
  • sugar 60 g
  • egg 1 PC.
  • salt pinch

I use a large egg, category C0.

I buy coconut shavings in sachets, I do not advise buying by weight, since the shavings very well absorb surrounding odors and if the product is stored improperly, then foreign tastes in the coconut shavings cannot be avoided.

From the specified number of ingredients, 8 cookies are obtained, the size of a walnut.

Preparation

We prepare the ingredients. I set myself the goal of making the coconuts without burnt, as is usually the case, and as light as possible on the inside; by default, the cookies are very yellow.

Beat the egg into a bowl for beating, add sugar and a pinch of salt. You should not be afraid of salt, it is a natural flavor enhancer. Beat with a mixer or whisk until the mass turns white, it takes me 2 minutes.

Add the coconut flakes and mix. As you can see, I put the beaten egg with sugar in a bowl, since it is not very convenient to beat in it initially.

Stir until you get a crumbly wet mass that sticks well. This is the cookie dough. In parallel with the process of preparing the dough, the oven should warm up to 180 ° C. We begin to sculpt cookies. I made them into walnut-sized balls. I got 8 pieces (for the most pedantic: the weight of each is 24 g). You can also add nuts to the middle.

As a rule, cookies are laid out on a baking sheet lined with baking paper or a silicone mat, but then our bottom will be quite baked, one might even say it will burn. So I put the cookies on the oven rack. This will prevent the bottom from burning. We bake in an oven preheated to 180 ° C for 20 minutes. If you do not want the top to darken and the golden crust is more evenly distributed over the surface, then 10 minutes after the start of baking, cover the cookies with crumpled and straightened baking paper.

Ready! It is better to wait until it has completely cooled down, and then sit down for tea. Cookies are most delicious on the day of baking, immediately after cooling. Delicate taste, exquisite aroma, quick preparation will make this recipe the favorite of all family members. Bon Appetit!



Delicate inside, but covered on top with a thin sugar crust in a small crack, which gives the inimitable charm of homemade baking - these are coconut biscuits, reminiscent of the beloved by many Rafaello almond-coconut sweets. Few 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 tropical flavored cookie recipe and it is likely that industrial production uses the same technology with minor adjustments.

Coconut biscuits are the entrance ticket to the world of delights.

Coconut Biscuit Ingredient Ratio:

  • 210 g butter;
  • 3 eggs;
  • 225 g icing sugar;
  • 240 g coconut flakes;
  • 9 g baking powder;
  • 300-330 g of wheat flour.

Cooking recipe step by step:

  1. Beat soft butter with powdered sugar. Mix eggs one by one into a lush and sweet butter mass.
  2. All that remains is to introduce coconut flakes and sifted flour with baking powder. The dough should be patchy, loose and sticky to your hands.
  3. Gather the dough with a teaspoon and form cookies from it, their appearance can be of any shape: a ball, a flattened cake or a cone.
  4. 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 baking, but also an addition, like chocolate and nuts, giving the dough a special structure.

To make such cookies you will need:

  • 100 g butter;
  • 3 eggs;
  • 360 g brown (can be replaced with white) sugar;
  • 200 g of chocolate;
  • 40 g coconut flakes;
  • 90 g of any nuts;
  • 5 g baking powder;
  • 5 ml vanillin extract (powder or sugar can be used);
  • 3 g salt;
  • 320 g flour.

We prepare cookies with coconut as follows:

  1. Pre-combine sifted flour, salt, baking powder. The last ingredients should be evenly distributed in the flour.
  2. In another container, prepare a mixture of coconut flakes, chopped nuts and chopped small pieces of chocolate.
  3. Grease a rectangular baking dish with high sides with oil, and turn on the oven to heat up to 180 degrees.
  4. Beat butter, sugar, eggs and vanilla extract with a mixer. Then gradually add flour components into this mixture and stir in the shavings with nuts and chocolate.
  5. Put the resulting dough in an even layer in a mold and send it to the oven for 20-25 minutes. Cut the completely cooled cookies into squares.

Belgian soft biscuit recipe


The biscuits are very simple with an extraordinary taste.

For Delicate Belgian Coconut Cookies, take:

  • 3 chicken egg whites;
  • 135 g granulated sugar;
  • 50 g of 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:

  1. Begin to beat the proteins with a pinch of salt at a 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, strong peaks.
  2. Without stopping the mixer, pour honey into the proteins, 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.
  3. Now it remains to add coconut flakes and flour to 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.
  4. Send the container with the dough to the refrigerator for a quarter of an hour, having previously tightened it on top with cling film, after that it will be easier to work with the dough.
  5. With hands moistened in cold water, form balls from chilled dough, no larger than a walnut. If you wish, you can hide a nut (almond or hazelnut) in each ball.
  6. Put the formed cookies on a baking sheet lined with parchment at a considerable distance from each other. Bake for half an hour at 150 degrees until a beautiful golden brown.
  7. Put the finished hot biscuits 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 will find worthy use in cooking, for example, in baked goods.

To bake cookies from coconut flour you will need:

  • 300 g butter;
  • 40 g icing sugar;
  • 40 g coconut flakes;
  • 8 g baking powder;
  • 3 g salt;
  • 240 g coconut flour.

Sequencing:

  1. Pour all loose ingredients into one bowl and stir them with a pastry whisk. If there is no coconut flour in the grocery store, you can cook it yourself: dry the coconut flakes well in the oven and grind with a blender.
  2. Put soft butter, cut into small cubes, to the free-flowing components and knead a plastic shortbread dough, which is refrigerated for 20 minutes.
  3. Form cookies from cold dough in the same way as for baking with 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 flakes, bananas and dates


The taste of these cookies will take you to the hot tropics.

Vegetarian Coconut Biscuits are composed of the following ingredients:

  • 200 g of ripe banana pulp;
  • 150 g coconut flakes;
  • 11 dried date fruits;
  • 30 ml of vegetable oil;
  • 40-50 g of rice flour.

How to bake:

  1. Put banana pulp, chopped in small pieces, and seedless date fruits soaked in water in a mixing bowl. Kill these products with an immersion blender into a homogeneous gruel with small pieces of dates.
  2. Pour oil into the fruit and stir. Then stir in the coconut and rice flour. You should get a soft, but sticky coconut dough.
  3. 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.
  4. Cook the cookies in the oven for about 20 minutes at 180 degrees.

Soft coconut balls

To bake soft coconut ball cookies stuffed with prunes, you need to prepare the following ingredients:

  • 125 g butter;
  • 50 g of honey;
  • 125 g coconut flakes;
  • 150 g flour;
  • 50 g icing sugar;
  • 70 g prunes;
  • 10 g of condensed milk.

Baking steps:

  1. Pour about 40 g of the total amount of coconut to sprinkle the cookies. Add liquid honey, soft creamy butter, powdered sugar and flour to the remaining shavings. Knead the dough.
  2. For the filling of the coconut balls, mix together finely chopped prunes and condensed milk.
  3. When the dough and filling are ready, you can start forming the products. Roll a small ball of dough, make a depression in it with your finger, fill it with the filling, and then pinch.
  4. 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. Finished biscuits can be sprinkled with powdered sugar.

Coconut: a simple recipe

This simple recipe uses just three ingredients to create delicious, crumbly cookies that will win the heart of every coconut lover.


Delicious, aromatic coconut biscuits with a crispy crust and tender, slightly moist flesh.

The proportions of the required ingredients will be as follows:

  • 3 chicken eggs;
  • 150 g of white crystalline sugar;
  • 250 g coconut flakes.

Bakery products:

  1. Beat eggs with sugar. This recipe does not need to be peaked. The sugar just has to dissolve, and the eggs become light, bulky and bubbly.
  2. Add coconut flakes to the egg-sugar mogul, stir and leave for a quarter of an hour to absorb moisture.
  3. This time should not be wasted, you should put the oven on preheat. The required temperature is 190 degrees. Line the baking sheet with parchment paper.
  4. To form classic kokosanki, you should take small portions of the dough and squeeze them a little to shape them into a cone. Place cookies on a baking sheet at a distance of 2 cm from each other.
  5. The coconut cookie should last 10-15 minutes in the oven. In order not to overdry it, you need to watch the tops of the cones. As soon as they are golden, the cookies need to be removed.

For those who love the southern flavor of coconuts! Bake coconut cookies at home - the recipes are the easiest!

Very tender cookies with coconut flakes. Crunchy on the outside, soft and aromatic on the inside. Coconut cookies are prepared instantly (in the oven or in the microwave), 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 - with a mixer. It is desirable that the sugar is completely dissolved.

Add coconut flakes.

To stir thoroughly. The dough for coconut cookies should be thick enough to shape with your hands. If necessary, add more coconut flakes.

Turn on the oven (preheat to 190 degrees). Line a baking sheet with parchment paper.

Shape cookies with wet hands. I shaped cookies in the form of pyramids.

Place the baking sheet in the top of the oven. For a more even distribution of heat, you can put an additional baking sheet underneath.

Bake coconut cookies for about 15-20 minutes at 180-200 degrees until golden brown (start watching the cookies after about ten minutes, everyone has different ovens). Cool the coconut cookies in the oven.

These cookies can also be cooked in the microwave. To do this, place the formed cookies on parchment paper. You can bake coconut cookies both on microwaves and in the "grill" mode for 5-6 minutes.

Recipe 2: cookies with coconut (step by step photos)

These are traditional American cookies that are light, fluffy 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 into a bowl.

Divide two eggs into yolks and whites. Add the yolks to the coconut flakes. Proteins - in the mixer bowl.

Add a pinch of salt to the proteins and beat until lather.

Add sugar little by little to the proteins and beat until thick foam.

Add 2 tablespoons of flour to a bowl with coconut flakes and yolks and mix thoroughly.

Add protein mass and mix gently.

On a baking sheet lined with parchment paper, lay out neat lumps of dough with a spoon.

Preheat the oven to 180 ° and send the baking sheet into it. After 15 minutes, you can take it out and put the cookies on the dish.

Recipe 3 step by step: flourless coconut cookies

This recipe includes a minimum of ingredients, and the preparation of a light and crumbly dessert takes very little time. We will make cookies from coconut flakes by adding eggs and granulated sugar. It is better to prepare such baked goods just before tea drinking, since it has an amazing taste only while it is 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. The mixture does not need to be whipped, since the finished cookies will already have a delicate structure.

Add the coconut flakes and mix the dough.

Preheat the oven to 180 degrees. Cover the baking sheet with parchment.

Form the dough into balls about 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.

We serve cookies to the table, after cooling.

Recipe 4: homemade coconut cookies (step by step)

These homemade coconut biscuits are charming: delicate ruddy, in a sugar crust with exquisite cracks, soft in the middle, and the taste reminds of Raffaello, only drier because without cream. Well, yes, this is a cookie, not a cake!

  • 200 g of coconut flakes (white, fine);
  • 100 g wheat flour;
  • 100 g sugar;
  • 2 medium or large chicken eggs;
  • 1 teaspoon baking powder.

So, break eggs into a bowl, add sugar to them and beat with a mixer - at high or medium speed, 2-3 minutes. It is permissible that the mass is not as stable as foam for a biscuit, but we definitely need splendor!

Pour the coconut flakes into a bowl to the fluffy whipped mass and stir.

Then we sift the flour with baking powder there.

And mix again. At first I wanted to mold the dough into a lump, but the mass turned out to be so fluffy, tender that I changed my mind :) And I just mixed it with a spoon until smooth. And then, according to the recipe, we 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, moisten our hands with water and roll the balls out of the dough, the size of a Rafaello candy.

We spread the cookies in rows on a baking sheet.

We bake for 15-30 minutes. Why is there such a spread? But because the original recipe indicated a baking time of 15 minutes, my cookies were baked for half an hour. So look at the type of baking: the cookies are ready when they become slightly ruddy: golden, with gently browned tops - like mountain tops in the first rays of the morning sun ... We try not to dry out, because then the cookies become hard on top.

Put the finished homemade cookies with coconut on a dish.

Recipe 5: chickpea flour cookies with coconut flakes

Such cookies are not only mega-useful, 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 be easily consumed by vegans and fasting people. Also, it can be given even to little fidgets without fear.

To enhance, change, or enrich the flavor of the dessert, you can complement it as you see fit. Instead of an apple, add chopped banana or sprinkle poppy seeds on top of each cookie. This way you will create unique and highly nutritious sweets every time.

The yellow bean flour gives the liver an interesting nutty flavor. If you don't have such a product available, make it yourself using a powerful kitchen gadget. To do this, you need Indian beans and an electric coffee grinder. After grinding high-quality beans in a coffee grinder, sifting several times through a sieve (to remove large segments), you can add natural chickpea flour to the workpiece.

The wheat flour in the recipe can be substituted 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 flakes (30 grams);
  • apple (1 pc.);
  • oil (3 tbsp. l.).

We combine snow-white and chickpea flour in a container.

Add carefully chopped fresh fruit and soda.

Pour in neutral vegetable oil and water.

Combine all the products until the chickpea cookie blank has a uniform texture.

We form chickpea cookies by any method convenient for ourselves and put them on the form.

We send the mass to the oven (180 degrees). We are waiting for 27-32 minutes. After the sweetness acquires a creamy shade, serve chickpea cookies with coconut at any time.

Recipe 6: coconut flour cookies with honey

  • Coconut flour - ¾ glass
  • 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 tablespoon

Melt coconut oil (you can use butter) and pour it into a bowl for kneading the dough.

Add milk and eggs. If the recipe uses coconut oil, add warm milk. Otherwise, the oil will solidify and float in pieces. To 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, then I think you can make this flour at home as well. To do this, you just need to grind the coconut flakes in a coffee grinder to a state of flour (but these are just thoughts aloud. Not tried in practice).

Divide the thin dough into molds or simply spoon out onto a covered baking sheet.

Bake in a preheated oven for 20 minutes. Heat up to 180-200 gr.

Cool down and enjoy! It turns out something similar to coconut cookies, only more tender.

Recipe 7: crunchy coconut cookies with chocolate

Coconut cookies are a godsend for those who love delicious, original cookies. Crunchy on the outside, soft and aromatic on the inside. Children will be delighted with the delicious flavor of the aromatic biscuits. Such cookies will decorate any tea table.

  • 150 g - flour
  • 0.5 tsp - baking powder
  • ¼ tsp - salt
  • 60 gr. - butter, room t
  • 100 g - sugar - in the dough + 30 gr. sugar - for rolling cookies
  • 1 pc - large egg (56 g) room t
  • 2 tbsp - coconut flakes with a slide
  • 1 pc - thin waffle cake
  • 20 - 30 g - chocolate
  • 2-3 tbsp - milk
  • 1 tsp - confectionery sprinkles

Preheat 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, preferably in the cold, for example on the balcony. Combine the sifted flour, baking powder and salt.

Mix soft butter and sugar in a large bowl.

Add the egg and coconut flakes and whisk until the dough is smooth.

Add 1 tbsp to the liquid mixture. l. flour mixture. Knead the dough until it gathers in a lump.

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. Press each ball lightly and gently with the bottom of the glass.

Grind 1 waffle crust.

Dip or 0.5 tsp. put waffle crumbs on each piece. It is best to take waffles that melt when heated, then an airy, bubbly crust forms on top of the cookies. Here is such a waffle, I did not find it, 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 in 12-15 minutes you can check the readiness for a dry "match". Do not overdry! Give the liver time to cool and remove from the baking sheet.

In a small bowl or saucepan, bring the milk to a boil, remove from heat. Melt small chocolate wedges in milk. Then transfer the chocolate mixture to a small food bag. If the chocolate is cold, 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 the cookies with pastry sprinkles. If your chocolate mixture has cooled down again, heat it up in hot water. Chocolate will not stand out 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 and coconut cookies (with photo)

For those who do not like cottage cheese, you can make delicious cottage cheese-coconut cookies. The curd dough turns out to be tender and soft, and the cookies can be made thin and crisp at your request or more voluminous and soft, airy inside. For special lovers of coconut flakes, you can add more for a better feel. However, do not expect a strong coconut flavor - after all, the shavings also perform another function. It is thanks to her that the cookies are 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, let it melt a little. Then add it to a bowl with eggs and sugar, beat with a mixer until fluffy - literally a minute or two.

The mixture of eggs, sugar and butter should be smooth.

In another bowl, combine cottage cheese with dry ingredients: flour, baking soda, coconut, vanilla or vanilla sugar (you can add more, 5 g).

Grind the contents of the bowl into small crumbs - it is more convenient to do this with your hands.

Start mixing the oil mixture with the dry ingredients. Knead the dough first with a spoon and then with your hands. You can add a little flour if necessary. Also dust your hands with flour to make it less sticky.

You should have a tight, resilient ball of dough. Cover the bowl with plastic wrap and refrigerate for an hour and a half. This amount of dough is enough for 4 cookie sheets, although it depends on the thickness of the cookies.

Separate a piece from the curd dough and roll it out on a board to the desired thickness. Use a mold to cut out the blanks.

Cover the baking sheet with parchment and grease it with a piece of butter. Lay out the pieces not too close to each other, as during baking they will slightly increase in size and may stick together and deform.

Bake in the oven at 180 degrees for 20-25 minutes (still depends on the oven).

The curd coconut cookies are ready. Let it cool and you can taste it. You can sprinkle the cookies with icing sugar before serving.

Recipe 9: tender lamb and coconut cookies

This soft and flavorful cookie is made with just two plant-based ingredients: banana and coconut, and most importantly, it is free of flour, sugar and sweeteners. Despite this, the biscuits are sweet, although a sweet tooth may add a little honey to taste.

These cookies can be cooked both during fasting and as a delicacy during a diet.

The coconut flakes in this recipe act as a thickener, so you can easily replace them 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 are best. They make a thicker puree, which means you don't have to add a lot of coconut flakes.

Using a hand blender, beat the bananas into a homogeneous puree. Then add a little bit of coconut until you get a "dough" of the desired consistency.

The banana cookie dough should be soft but firm to prevent the cookies from spreading over the baking sheet.

We transfer the dough into a pastry syringe, cover the baking sheet with paper. We squeeze out the dough in the form of turrets.

We send cookies from bananas and coconut flakes to an oven preheated to 150 degrees for 20-25 minutes. We only need to dry the cookies, the high temperature can burn the tops of the "turrets".

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 are great with tea, and you can also take these cookies with you on the road, they are very satisfying and tasty.

The turrets 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 propose, turns out to be 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 at once a double portion.

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 tablespoons,
  • vanillin,
  • salt.

In a clean bowl, first beat the chicken proteins at medium speed, and then at the highest speed. If they do not whip well, then add a little salt. Then carefully add granulated sugar to them and beat again until fluffy, stable foam.

Now add small coconut flakes and mix a little with a spatula from bottom to top.

We introduce sifted flour into the dough and knead our dough.

Cover the bowl with plastic wrap and leave for 15 minutes to rest the dough.

And now, with wet hands, we form balls from the dough. We put them on a baking sheet covered with paper.

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