Coconut cookies with raspberry jam
Coconut and Raspberry Jam Cookies Discover the pleasure of taste with these delicious cookies that combine the fluffy texture of coconut with the intense sweetness of raspberry jam. These cookies are perfect for a relaxing afternoon, alongside a cup of tea or coffee, and are ideal for sharing with loved ones. Additionally, they bring a touch of nostalgia in every bite, reminding you of moments spent in the kitchen with family. Preparation time: 20 minutes Baking time: 10 minutes Total time: 30 minutes Number of servings: 20 cookies Necessary ingredients: - 125 g butter (at room temperature) - 200 g sugar (approximately 1 cup) - 1 egg (preferably at room temperature) - 250 g flour (approximately 2 cups) - 1 1/2 teaspoons baking powder - 1/4 teaspoon salt - 50 g coconut (approximately 1/2 cup, you can also use desiccated coconut) - 100 g raspberry jam (approximately 1/2 cup, make sure it's of good quality) Preparation of coconut and raspberry jam cookies: Step 1: Preparing the ingredients Start by gathering all the ingredients. Make sure the butter is soft so it can easily incorporate into the mixture. You can leave the butter at room temperature for 30 minutes or gently warm it in the microwave, being careful not to melt it. Step 2: Beating the butter and sugar In a large bowl, add the butter and sugar. Use an electric mixer to beat them together until you achieve a creamy and fluffy mixture. This step is essential as the incorporated air will make your cookies softer and finer. Step 3: Adding the egg Add the egg and continue mixing until it is completely incorporated into the butter and sugar mixture. The egg will provide moisture and structure to your cookies. Step 4: Combining the dry ingredients In another bowl, mix the flour, baking powder, and salt. It is important to combine them before adding them to the wet mixture to avoid lumps. Start adding the dry ingredient mixture to the bowl with butter, sugar, and egg, mixing with a spatula or with the mixer on low speed. Step 5: Adding the coconut Once the dry ingredients are well incorporated, add the coconut. Gently mix to avoid losing the air in the mixture. The coconut will add a tropical flavor and pleasant texture to your cookies. Step 6: Chilling the dough Cover the bowl with plastic wrap and refrigerate for 30 minutes. This step helps firm up the dough so that the cookies do not spread during baking. Step 7: Shaping the cookies After the dough has chilled, remove it from the refrigerator. Use a spoon or an ice cream scoop to form dough balls. Place them on a baking tray lined with parchment paper, leaving about 3 cm between them to allow for expansion during baking. Step 8: Baking Preheat the oven to 180°C (350°F). Bake the cookies for about 10 minutes or until the edges turn slightly golden. Do not leave them too long, as they will continue to bake after being removed from the oven. Step 9: Assembling Let the cookies cool on the tray for 5 minutes, then transfer them to a cooling rack. Once completely cooled, take one cookie, spread it with raspberry jam, and top it with another cookie. Continue until all cookies are finished. Step 10: Serving These cookies are delicious served with a cup of tea or coffee. You can add a sprinkle of grated coconut on top of the jam for a more appealing look. You can also experiment with other types of jam, such as apricot or blueberry jam, to add a personal touch. Useful tips: 1. Choose a quality raspberry jam, preferably homemade or made from natural ingredients, to achieve an authentic taste. 2. Check the consistency of the dough; if it is too soft, add a little flour. If it is too hard, you can add a little milk. 3. These cookies can be stored in an airtight container for up to a week, but they are so delicious that they are unlikely to last that long! Nutritional information (per serving, approximately): - Calories: 140 - Fat: 6 g - Carbohydrates: 20 g - Protein: 2 g Frequently asked questions: 1. Can I use another type of nut instead of coconut? Yes, you can experiment with pecans or ground almonds for a different flavor. 2. What other jams can I use? Any preferred jam will work. Peach, strawberry, or berry jams are all excellent options. 3. How can I make these cookies vegan? Replace the butter with vegan margarine and the egg with an egg substitute (such as 1/4 cup of banana puree or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water). Combine these cookies with fresh lemonade or a fruit smoothie for the perfect summer treat. Experiment with adding spices like cinnamon or vanilla to give them an even more complex flavor. These coconut and raspberry jam cookies are sure to become a favorite among your loved ones!
Ingredients
- 125g butter
- 1 cup sugar
- 1 egg
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut
- 1/2 cup raspberry jam
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
