One cookie is not enough. You will find out at the first bite

These small sweets are perfect both as an addition to afternoon coffee and in the form of an elegant snack at a party. Their subtle sweetness and a strong coconut aroma will attract the attention not only of lovers of coconut taste.

If you want to give an even more refreshing dessert, You can serve cookies with raspberries or mango or sauce prepared on their basis. Nothing prevents you from being He immersed the baked cakes with dark chocolate – They will gain an exquisite character.

Coconut cookies are not difficult to do. This is a great snack to prepare for every occasion, also by beginners, homemade confectioners. Bake them once and they will become a regular point in your dessert repertoire.

Ingredients:

• 100 g cukru,
• 100 g of wheat flour,
• 60 g of butter,
• 60 ml canned coconut milk,
• 50 g of coconut flakes,
• 30 g of coconut oil,
• Egg in size L or XL,
• 1/2 teaspoon coconut extract,
• 1/2 teaspoon of baking soda,
• 1/8 teaspoon salt.

Additionally:

• Powder sugar for sprinkling.

Method of performance:

In a large bowl, grate butter, coconut oil and sugar to get a smooth and creamy consistency for about a minute. Add coconut extract and egg. Mix the whole to connect.

Sprinkle the top evenly with flour, salt, baking soda and coconut flakes. Start to whip everything while pouring coconut milk. Be careful not to grind too long.

Prepare the mold for baking muffins and put the holes with curlers (you can also use baking molds for tartlets if you have one). Transfer 2-3 tablespoons of mass to each curlers, to about 2/3 of height.

Put in the oven set to 180 degrees Celsius and bake coconut cookies for about 12-15 minutes, for nice browning and a dry stick.

Remove the cookies and completely cool before removing the curlers. Serve baking sprinkled with powdered sugar.

Store cookies at room temperature, in a tightly closed container, for about 3-4 days.

Source: NowowoPuje.pl