Coconut cookies

Name: Coconut cookies
Ingredients: 200 g softened butter; 200 g powdered sugar; 2 egg yolks; 400 g flour; 1/4 teaspoon salt; 10 g baking powder; 400 ml coconut milk; 200 g shredded coconut; 2 tablespoons powdered sugar; 2 tablespoons shredded coconut

Dessert - Coconut cookies by Bianca M. - Recipia

Coconut cookies need a soft dough that’s still firm enough to pipe. The butter, egg yolks and coconut milk make a dough that holds its shape, then the cookies bake for 15-20 minutes, until they take on a little color; sprinkling them with powdered sugar and coconut gives them a sweet aroma without any other flavoring. I like them small, about the size of a walnut. Preparation: 25 minutes. Cooking: 20 minutes. Resting: 20 minutes. Total time: 65 minutes. Servings: 15. Approximately 355 kcal and 4 g protein per serving.

Ingredients

200 g softened butter
200 g powdered sugar
2 egg yolks
400 g flour
1/4 teaspoon salt
10 g baking powder
400 ml coconut milk
200 g shredded coconut
2 tablespoons powdered sugar
2 tablespoons shredded coconut

Preparation

1. Beat the softened butter with 200 g powdered sugar, then add the egg yolks and mix until combined. 2. Mix the flour with the salt and baking powder. 3. Gradually mix in the flour mixture, alternating with the coconut milk and shredded coconut. Set the mixer aside and finish mixing with a whisk; the dough should be soft but firm enough to pipe. 4. Pipe the dough into round shapes using a large nozzle, directly onto a baking sheet lined with parchment paper. Mix 2 tablespoons powdered sugar with 2 tablespoons shredded coconut and sprinkle a little over each cookie. 5. Bake at 180°C for 15-20 minutes, until lightly golden on top. 6. Leave the cookies to cool for 20 minutes, then put them in a lidded tin.

Notes

They keep in a closed tin for up to 3 days once completely cool. For a dairy-free version, replace the butter with 200 g baking margarine; the regular dough contains gluten, eggs, dairy and coconut. You can serve them with black tea. Canned coconut milk can separate, so stir it until smooth before using. The butter should be soft, not melted, so the dough holds its shape when piped. Finely shredded coconut is easier to work with than long, thick flakes, which can get caught in the nozzle. Small shapes brown faster, while larger ones need the full baking time. Mix the flour just until combined; if you work the dough too much, it can become elastic and harder to pipe.