Almond and coconut cookies

Name: Almond and coconut cookies - Elisabeta M.
Ingredients: 200 g flour 125 g sugar 4 eggs 450 g milk chocolate 200 g butter 100 g ground almonds 1/2 teaspoon cinnamon rum essence 100 g coconut

Dessert - Almond and coconut cookies by Elisabeta M. - Recipia

Almond and Coconut Cookies There are days when sweets pile up in the kitchen, especially when a holiday is approaching. I usually make these almond and coconut cookies when I want something simple that disappears quickly from the platter. Every time, I wonder if I should double the quantities. Quick Info Total time: about 1 hour Preparation time: 20-25 minutes Baking time: 25 minutes Servings: 20-24 pieces, depending on how large you cut them Difficulty: easy Recipe type: holiday cookies, chocolate dessert, almond and coconut dessert Ingredients 200 g flour 125 g sugar 4 eggs 450 g milk chocolate (200 g for the base, the rest for the glaze) 200 g butter (soft, at room temperature) 100 g ground almonds 1/2 teaspoon cinnamon rum essence (to taste) 100 g coconut Preparation method 1. Chop 200 g of milk chocolate. You can use a knife or a grater, depending on what you have on hand. 2. In a large bowl, mix the soft butter with the sugar and chopped chocolate. Use a mixer until you get a fluffy mixture. 3. Add the eggs one at a time, mixing after each addition. 4. Mix the flour with the cinnamon. Incorporate it into the mixture, then add the rum essence and ground almonds. Mix until smooth. 5. Prepare a 30x25 cm baking tray. Place baking paper and pour in the batter. Level it with a spatula. 6. Bake in the preheated oven at 180°C for 25 minutes. Check with a toothpick – it should come out dry. 7. After baking, remove the tray and let the cake cool in the tray. 8. For the glaze, melt the remaining milk chocolate in a bain-marie. If you don't have enough milk chocolate, you can mix dark chocolate with white chocolate, as I have done a few times. 9. Glaze the cake and immediately sprinkle coconut on top. Let it cool completely. 10. Cut the cake into squares after the glaze has cooled and serve. Why I make this recipe often I like it because I don’t have to watch it too closely, and I can use the ingredients I have. It always disappears quickly and is great for packing. The base remains quite soft, and the chocolate glaze and coconut provide the right texture. Tips and Variations Tips - The butter should be soft, not cold. Otherwise, it won’t mix well with the sugar. - Use baking paper; otherwise, it’s hard to remove the cake whole. - Let the cake cool before putting on the glaze so it doesn’t run off the edges. - The toothpick should come out dry, but don’t leave it in the oven too long, or the base will dry out. Substitutions - You can replace the milk chocolate in the glaze with dark chocolate or white chocolate, depending on what you have. A mix of two types of chocolate is fine. - The rum essence can be swapped with vanilla if you don’t like the rum flavor. - If you don’t have almonds, you can use ground hazelnuts, but the taste will be slightly different. Variations - If you want to add some texture, sprinkle sliced almonds over the glaze, in addition to the coconut. - For appearance, you can also use colored sprinkles for decoration. - If you prefer, you can use small cookie cutters (but be careful with the baking time; it needs to be checked earlier). Serving ideas - Cut into small squares for festive platters. - They are also good the next day, with coffee or tea. - They pair well with fresh fruit, especially if served at breakfast. Frequently Asked Questions 1. Can I use only dark chocolate? Yes, but the cake will have a more intense flavor and be less sweet. You can adjust the sugar if you find the mixture too bitter. 2. Can I omit the cinnamon? Yes, if you don’t like it, you can leave it out. The cake will have a simpler chocolate and almond flavor. 3. Can it be made with gluten-free flour? You can try with a gluten-free flour blend for cakes, but I haven’t tested that version, so the texture may be slightly different. 4. What do I do if I don’t have ground almonds? You can use ground walnuts or hazelnuts, although the flavor will be slightly changed. 5. How do I know when the cake is baked? The safest way is to use the toothpick test. It should come out clean, without traces of wet batter. Nutritional values (estimate) One serving (out of 24 pieces) has approximately: Calories: 220-250 kcal Protein: 3-4 g Fat: 13-15 g Carbohydrates: 21-23 g Values may vary depending on the type of chocolate used and the size of the servings. Storage and Reheating They store well in the refrigerator, covered, for 3-4 days. They remain soft at room temperature for 2 days if it’s not too hot. I do not recommend reheating; they are served at room temperature. The glaze may sweat a little in the refrigerator, but it doesn’t affect the taste. If you want to keep them longer, you can freeze them, but the texture of the glaze may change slightly. This is how I make almond and coconut cookies, without complications and with accessible ingredients. I always return to them when I want something quick to prepare and easy to pack.

Preparation

I grind 200 g of chocolate. I mix the soft butter with sugar and chocolate. I beat with a mixer until it becomes fluffy. I add the eggs one by one. I also add the flour mixed with cinnamon, rum essence, and ground almonds. I mix everything well. I take a 30cm x 25cm tray, put baking paper in it. I pour in the dough. I level it and put it in a preheated oven at 180°C for about 25 minutes. Do the toothpick test; it should come out dry. Once the cake is ready, I take it out and let it cool. In the meantime, I make the glaze. I melt the chocolate in a bain-marie and glaze the cake. I decorate with coconut. Once it has cooled and the glaze is set, I cut it into squares and serve. It turned out to be a delight!! I didn't have milk chocolate for glazing, so I used dark chocolate + white chocolate; you can decorate it as you wish.

Almond and coconut cookies

Preparation

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