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Soft coconut cookies

door Linda Terrizzi

These soft coconut cookies really are the ultimate… they have a crispy crust, but are soft and creamy on the inside. You make them with only a few ingredients and they are ready in no time.

There is no butter or other dairy in the coconut biscuit recipe. You make these coconut cookies with sunflower oil.



Be careful not to bake the cookies for too long; they may color SOMETHING, but not completely brown. This way you can be sure that the inside remains nice and soft. Kind of like kokosmakronen.


INGREDIENTS:

  • 2 eggs
  • 200 gr sugar
  • 1 packet of vanilla-flavored sugar
  • a pinch of salt
  • 100 ml sunflower oil
  • 2 tbsp honey
  • 1 tsp vinegar
  • 250 gr wheat flour
  • 300 gr grated coconut
  • 200 gr icing sugar, to decorate

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PREPARATION SOFT COCONUT:

Preheat the oven to 180 degrees and line a baking sheet with parchment paper.

Beat the eggs in a bowl and add the sugar, the vanilla sugar and the pinch of salt.

Beat this until you get a creamy mass.



Then add the oil and beat well again.

Now also stir in the honey and vinegar.

Finally add the grated coconut and wheat flour and knead the mixture into a sticky dough.

Then make balls the size of a walnut. You can make about 30 balls.



Tip: Is the dough too sticky to roll? Then moisten your hands a little bit!

Roll the balls through the powdered sugar and place them on the baking tray. Then press the balls a little flat with your hand. Now the coconut cookies are already getting their final shape.

Finally bake the cookies for about 12-15 minutes, or until they start to brown slightly.

Let the coconut cookies cool completely on the baking tray. Enjoy your meal!

You can store the coconut cookies in an airtight box or container. They will stay good for at least 5 days.


More recipes with coconut

Do you - just like me - really like coconut? Then try:



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