Raffaello candies

Coconut and cashew cookies - a quick, simple, and delicious dessert

Who doesn't love sweets that bring a touch of happiness in every bite? Today, I will share with you an enticing recipe to prepare coconut and cashew cookies, a dessert that combines the exotic flavor of coconut with the crunchy texture of cashew nuts. This dessert is not only delicious but also easy to make, making it ideal for any occasion, whether you want to impress guests or simply indulge yourself.

Preparation time: 20 minutes
Cooling time: 30 minutes
Total time: 50 minutes
Number of servings: 20 cookies

Necessary ingredients:
- 300 g coconut (use high-quality coconut for an intense flavor)
- 200 g butter (make sure it is at room temperature to melt evenly)
- 250 g powdered milk (you can use whole powdered milk for a richer taste)
- 200 g sugar (fine sugar will dissolve more easily)
- Juice from 1/2 lemon (freshly squeezed, to add a touch of acidity)
- 150 g raw cashews (make sure they are fresh for a crunchy texture)

Preparing the cookies:
1. We start our culinary adventure by lightly roasting the cashew nuts. In a non-stick pan, add the cashew nuts and roast them over low heat, stirring constantly until they become lightly golden and aromatic. This step enhances the flavor of the cashews, making them even more delicious. Once you achieve the desired color, let them cool.

2. In a medium saucepan, add the sugar and butter. Place the saucepan over medium heat and stir constantly until the butter completely melts and the sugar dissolves. It is important not to let the mixture boil, as you want to achieve a smooth texture.

3. Once the butter is melted, remove the saucepan from the heat and let the mixture cool to a touchable temperature. This step is crucial, as you do not want to cook the powdered milk, but only mix it into the composition.

4. Gradually add the powdered milk to the butter and sugar mixture, stirring with a spatula or wooden spoon. Make sure to mix well to avoid lumps. Patience is key in this process!

5. Once the powdered milk is well incorporated, add 250 g of coconut and the lemon juice. Mix again until all ingredients are well homogenized. The fresh aroma of lemon will balance the sweetness of the dessert and add a refreshing note.

6. Now, cover the bowl with a lid or plastic wrap and place the mixture in the refrigerator for about 30 minutes. This cooling time allows the mixture to firm up, making it easier to form balls.

7. After the mixture has cooled, remove it from the refrigerator. Using your hands, take a portion of the mixture the size of a walnut and gently flatten it in your palm. In the center, add a roasted cashew nut, then gather the mixture around the cashew to form a ball. This is the essence of the recipe - keep the cashew nut hidden inside for a delicious surprise in every bite!

8. Once you have formed all the balls, roll them in grated coconut, ensuring they are well coated. This not only adds an attractive appearance but also a delicious texture.

9. Place the cookies on a tray and return them to the refrigerator until serving. These coconut and cashew cookies are best served cold, when they become refreshing and full of flavor.

Practical tips for a perfect result:
- If you want a less sweet version, reduce the amount of sugar by 50 g, but keep the rest of the ingredients unchanged.
- You can also add a few drops of vanilla extract for an extra flavor.
- Instead of cashews, try using almond or hazelnut pieces to add a different note to the dessert.
- These cookies are perfect for serving at parties or events, so feel free to multiply the recipe!

Nutritional benefits:
These cookies contain ingredients that offer nutritional benefits. Cashews are rich in protein, healthy fats, and essential minerals like zinc and magnesium. Coconut, on the other hand, is a good source of fiber and antioxidants. Additionally, using lemon adds vitamin C, an important antioxidant for the immune system.

Frequently asked questions:
- Can I replace powdered milk with another ingredient?
It is not recommended, as powdered milk is essential for the texture of the cookies. However, you can experiment with condensed milk, but the recipe would need to be adjusted.
- Can I keep these cookies for a longer time?
Yes, they store well in the refrigerator in an airtight container for up to two weeks. You can also freeze them for a longer period.

For a perfect serving, I recommend pairing them with a cup of green tea or fresh lemonade, which will balance the sweetness of the dessert. These cookies are not just a simple snack, but a culinary experience that will delight all your senses. Enjoy!