Coconut cookies at home. Recipe with cottage cheese, condensed milk, coconut flour, rice flour

Coconut adds a vibrant aroma and flavor to any dessert. Various products from this nut are used in cooking and baking - butter, milk, cream, fresh pulp, and, of course, shavings. The latter is often added to the dough from which various confectionery products are baked. For example, Kokosanka cookies are made from coconut flakes - they can often be seen on shelves in stores and bakeries. Even though it seems like a complicated dessert, it is easy to make at home.

In addition to grated coconut, the classic version of this delicacy includes flour, sugar and egg whites. There are various variations, including adding toppings or replacing the main ingredients with more luxurious or dietary ones. But the best thing about this delicacy is the texture of the baked coconut flakes, which are softly crunchy on the outside and remain slightly springy on the inside.

Classic recipe

Homemade Kokosanka cookies, prepared according to the classic recipe, will be a hit at any tea party. Everything that is needed for it is usually always available in any home.

Preparation next.

What ingredients will you need?

• 3 egg whites;
• 0.75 tbsp. white sugar;
• 2.5 tbsp. coconut flakes;
• 0.25 tbsp. all-purpose flour.

Step-by-step cooking process

1. You need to preheat the oven to 135°C and prepare 2 baking sheets, covering them with parchment paper.
2. Next, beat the egg whites and sugar in a large bowl with a mixer until they become soft and thick, about 2 minutes.
3. Then you need to switch the mixer to low speed and gradually add 2 tbsp. coconut flakes and all the flour, stirring until smooth.
4. From the resulting dough you need to form balls the size of a walnut, roll them in the remaining coconut flakes and place them on a baking sheet at some distance from each other.
5. Bake in a preheated oven until golden brown, about 30 minutes.

Cool the finished cookies on the baking sheets for 1 minute. before removing to a wire rack to cool completely.

What can I add?

You can add any of your preferred fillings to the dough:

• chocolate drops made from white or milk chocolate.
• crushed almonds;
• dried cranberries;
• pieces of soft caramel;
• candied fruit.

In addition, the finished cookies can be poured with melted chocolate after cooling.

Rules for serving and decoration

Kokosanka cookies are usually served as a dessert or snack, accompanied by hot or cold drinks.

The easiest baking recipe

Any recipe for Kokosanka cookies can be called simple, since such recipes do not have a long list of ingredients or complex technological processes. But these cookies are not only very easy to prepare, but also remain soft for a long time, reminiscent of a cake in taste and texture.

To bake it you will need:

• 4 squirrels;
• 100 g sugar;
• 370 g condensed milk;
• 500 g coconut flakes.

Recipe step by step:

1. Beat the whites and sugar into a soft but fairly stable foam using a mixer.
2. Next, kneading the dough will be done manually using a silicone spatula or a regular tablespoon. Pour condensed milk into the whipped whites and stir. Then add coconut flakes in small portions and mix thoroughly again.
3. Form and place small pieces on a baking sheet. From such a portion of dough you should get 20-24 pieces. Bake them at 180 degrees for no more than a quarter of an hour.
4. After baking, the products should cool for another three minutes on the baking sheet, and then move them along with the parchment to a wire rack for further cooling.

With cottage cheese

Homemade Kokosanka cookies, prepared with cottage cheese and almonds, turn out to be quite interesting. This is not a classic dessert, but it deserves special attention.

Homemade Kokosanka cookies, recipe with cottage cheese.

The cookies do not contain white sugar, flour or animal fats, which indicates their benefits.

What ingredients will you need?

• 200 g low-fat cottage cheese;
• 100 g oat bran;
• 150 g coconut flakes;
• 100 ml milk;
• 100 ml coconut milk or water;
• 2 tbsp. l. honey;
• 1 egg;
• 1 tsp. baking powder;
• a handful of almonds.

Step-by-step cooking process

1. You need to grind the almonds in a coffee grinder.
2. Then you need to place the cottage cheese in a large bowl and grind it with a fork, add oat bran, coconut flakes, baking powder, ground almonds and mix.
3. In a separate bowl, beat the yolk with honey, regular and coconut milk or water until completely smooth, then transfer this mass to the dry ingredients and mix evenly.
4. The egg white should be beaten separately until stiff foam is formed and carefully mixed with the curd-coconut mixture.

5. From the resulting dough you need to roll balls the size of tangerines with your palms and place them on a baking sheet covered with parchment or a silicone mat.
6. Then you need to place the products in the oven, preheated to 180°C, and bake for 30 minutes, until the coconut flakes on the surface of the cookies turn brown.

With condensed milk

Coconut cookies made with condensed milk have a pleasant sweet taste and elastic texture. A mixture of several flavors makes this dessert surprisingly appetizing.

What ingredients will you need?

• 1 standard can of condensed milk;
• 1 tsp. vanilla extract;
• 1 tsp. almond extract;
• 0.6 tbsp. flour;
• 5.5 tbsp. sweetened coconut flakes;
• 0.25 tsp kosher salt.

Step-by-step cooking process

1. You need to mix all the extracts with condensed milk, then add flour, coconut and salt and stir until smooth.
2. The resulting mixture should be cooled for 1 hour before you begin to shape the cookies.
3. After this time, you need to take an ice cream scoop and use it to form 18 round figures from the dough, place them on parchment laid on a large baking sheet.
4. Next, you need to place the products on a baking sheet in the oven, preheated to 180°C, and bake for 15 minutes.
5. The dessert should be cooled before serving.

With coconut flour

Homemade Kokosanka cookies, the dough for which contains not only coconut shavings, but also flour from this nut, are not only tasty, but also healthy. It is rich in protein and fiber and offers healthy positive fats.

Since coconut flour is gluten-free, the dessert is suitable for anyone who is allergic or intolerant to this substance.

What ingredients will you need?

• 0.5 tbsp. coconut flour;
• 0.5 tbsp. coconut flakes;
• 0.25 tsp baking soda;
• 0.25 tbsp. melted butter, plus extra for greasing;
• 4 large eggs;
• 0.25 tsp salt, if desired.

Step-by-step cooking process

1. The oven should be preheated to 180°C.
2. Combine coconut flour and baking soda in a deep container and mix well.
3. You also need to pour in the melted butter and beat everything with a mixer until completely combined.
4. Next, add the eggs and continue beating until the mixture is evenly mixed (it will look runny at first, but after a couple of minutes the coconut flour will absorb the liquid).
5. Using an ice cream or cookie scoop, scoop out even pieces of dough, form them into balls, roll them in coconut flakes on a flat plate, and then place them on a greased baking sheet.

Bake the dessert at 180°C for 20 minutes, then remove and cool.

Step-by-step recipe for making Kokosanka cookies

The best Cookie recipes with step-by-step instructions with photos Step-by-step recipe for making Kokosanka cookies

5 servings

20 minutes

480 kcal

Many people love the taste of coconut. But coconut is not only tasty, but also a healthy product. It is rich in fiber, which is so lacking in our food. Dietary fiber perfectly cleanses the intestines. In addition, coconut flakes reduce blood cholesterol levels.

But not everyone can afford factory-made products with coconut flakes. But the shavings are not that expensive. So why don't you make your own delicious and beloved dessert?

Memorize the recipe for “Kokosanka” cookies, which you can easily bake at home (although there’s nothing to memorize!). I'm sure it will become your signature dish. Moreover, its taste and shape make it possible to serve it at buffets. And the price is 25% lower than the factory price, from which home-made Kokosanka is no different. Is it the naturalness of the products?

Recipe

Kitchen equipment: oven, baking tray.

• Don't look for the cheapest chips, let it be an average price. Buy it in transparent packaging so that you can evaluate the quality and color at the counter. Don't use painted chips. Dyes are chemicals, and no one knows how they will behave in the oven. Well, don’t forget about the expiration date.
• Store-bought eggs are always marked by expiration date, size, etc. Just make sure that the shell is clean and intact. The situation is different with market eggs. Either take it at your own risk, or become a regular customer of the seller. In the latter case, you will know about the quality of his products, and he, in turn, will not want to lose a regular customer and will offer only the best product.

The technology is so simple that you will remember it the first time.

1. Turn the oven to 160°C.
2. While the oven is heating, whisk the eggs and sugar.
3. Add coconut flakes to the egg-sugar mixture.
4. Grease a baking sheet with butter (butter, deodorized sunflower oil) or line with parchment. Place dough balls with a diameter of 4 cm on it. You will get 20-21 of them.
5. Bake for about 15-20 minutes (until lightly browned). The cookies must be immediately removed from the baking sheet and cooled on a wire rack.

"Coconut" is ready.

recipe

Please note: there is no need to beat eggs with sugar until white foam, as in other recipes. It is enough to mix everything thoroughly.

Show your imagination

• Remember "Raffaello".
  When we bite it, we wait to meet an almond nut. You can also put almonds, peanuts, cashews or other nuts inside the ball. Just make sure that the nuts are not raw. Otherwise, dry them in a dry frying pan or in the oven on a dry baking sheet.
• “Cocosanka” stuffed with prunes, dried apricots, raisins, and figs will be interesting.
• You can use a mixture of nuts and dried fruits as a filling.
• For those who love something very sweet, I suggest putting a piece of chocolate inside.

What's on top?

Essentially, these coconut cookies require no decoration. It looks great as it is. But if you want, you can decorate it with melted chocolate or icing, like in sour cream cookies. Just don't fill it completely. It’s better to dip the top and sprinkle with nuts or the same coconut flakes.

How to speed up cooking

The cooking technology is very fast. But you can speed it up by taking eggs at room temperature. Then the sugar will dissolve faster.

Coconut cookies are best served with coffee. But children can't have it. But cocoa is quite suitable. Place the Kokosanki on a beautiful dish - and that will be enough. You can make an assortment with children's cookies.

Possible options

• Try the recipe for the new “Kokosanka” with sour cream. This will make the cookies more juicy and flavorful. Beat 200 g of chips with half a glass of low-fat sour cream, half a glass of sugar and 3 eggs with a mixer until smooth. Bake for 30-35 minutes in an oven preheated to 150°C.
• If you are strictly watching your figure, a low-carb option will suit you. To 3 whipped whites, add a sweetener to taste (for example, stevia in extract), 80 g of shavings and 15 g of coconut flour and bake on parchment or silicone at 180°C until browned.
  If we are already talking about your figure, then take a look at the recipe for oatmeal cookies with step-by-step photos or try the Houndstooth curd cookies. They are not low in calories, but they contain ingredients that are useful for losing weight.

Prepare “Kokosanka” and let us know if it turned out well for you and if your family liked it.

With rice flour

Homemade gluten-free Kokosanka cookies look amazing. It is soft, aromatic and sweet, and due to the outer coating it looks like a luxurious dessert.

What ingredients will you need?

For the test:

• 0.5 tbsp. plus 3 tbsp. l. brown rice flour;
• 0.25 tbsp. tapioca starch;
• 2 tbsp. l. potato starch;
• 0.5 tsp. xanthan gum;
• 1 tsp. baking powder;
• 0.25 tsp kosher salt;
• 0.3 tbsp. raw sugar;
• 0.25 tbsp. chilled butter;
• 0.3 tbsp. plus 1-2 tbsp. l. coconut cream;
• 0.5 tsp. vanilla extract;
• 0.5 tsp. coconut extract;
• 0.5 tbsp. sweetened coconut flakes, toasted.

For the glaze:

• 1 tbsp. powdered sugar;
• 1.5-2 tbsp. l. milk;
• 0.25 tsp coconut extract;
• 0.25-0.5 tbsp. sweetened coconut flakes, toasted.

Step-by-step cooking process

1. The oven should be preheated to 180°C, and also prepare a large baking sheet, covering it with parchment.
2. Next, combine the rice flour, tapioca and potato starch, xanthan gum, baking powder, salt and sugar in a medium bowl and beat lightly with a fork to combine.
3. Next, you need to grate cold butter on a coarse grater and add a mixture of dry ingredients to it, and rub with a fork until a mixture similar to small peas is formed.

4. Separately, you need to mix 0.3 tbsp. coconut cream and vanilla and coconut extracts, add to the butter mixture and stir until a loose, dry dough forms. You can add a little more coconut cream if necessary.
5. After this, put coconut shavings into the dough and stir evenly.
6. Using an ice cream scoop, form 12-18 balls and place on a baking sheet. If the dough crumbles, you need to squeeze it with your hands.
7. Coconuts should be baked for 18-20 minutes, then removed from the oven and transferred to a wire rack.
8. While the cookies are cooling, combine the powdered sugar, milk and coconut extract in a small bowl and beat until smooth. You may need to add more milk as needed to thin out the frosting.
9. Then you need to grease the cooled cookies with icing and immediately sprinkle with coconut flakes.

With fried coconut flakes and candied fruits

Homemade Kokosanka cookies, containing toasted coconut flakes inside and out, have a special, distinctive aroma. And candied cherries attached to each product complement not only the appearance, but also the taste of the dessert.

What ingredients will you need?

• 1 tbsp. coconut flakes;
• 1.5 tbsp. corn starch;
• 1 tbsp. general purpose flour;
• 0.5 tsp. baking powder;
• 0.75 tbsp. unsalted butter, soft;
• 0.75 tbsp. powdered sugar, sifted;
• 1 egg;
• 1 tsp. vanilla extract;
• Some candied cherries to place on top;
• a little coconut to coat the cookies.

Step-by-step cooking process

1. You need to pour 1 tbsp. coconut into the pan and fry over low heat until golden brown, stirring constantly to ensure even heating.

2. Then you need to turn off the heat, pour the chips into a wide container and leave to cool.
3. Once cooled, grind the roasted coconut flakes into a fine powder and set aside.
4. Sift cornstarch, flour and baking powder into a large container, add toasted and crushed coconut flakes and mix everything.
5. Place butter, powdered sugar, egg and vanilla extract in a separate bowl and beat with a mixer until completely smooth.
6. Then you need to pour the dry ingredients into the butter mixture and mix with a wooden spoon until a homogeneous dough forms. Do not knead it any more, otherwise the cookies will turn out tough.
7. Next, you need to scoop up a piece of dough with a teaspoon, roll it into a ball and attach the candied cherry to it, pressing lightly. After this, you need to roll the workpiece in coconut flakes and place it on a parchment-lined baking sheet.
8. The previous step must be repeated until all the dough is used up. The specified amount of ingredients will yield approximately 52 cookies.
9. Bake the dessert in a preheated oven at 160ºC for 20 minutes, or until the bottom edges of the products are golden brown.
10. Ready cookies need to be cooled before serving.

Coconut cookies with egg yolk

In many recipes, coconut cookies are made with egg whites. Why, it’s clear. Because the color of the cookies should be white and slightly browned. But who will forbid you to cook Kokosanki with egg yolk? Nobody. So it's worth a try.

The ingredients for the recipe were taken as for the classic version. 50 grams of coconut flakes, 1 egg yolk, 30 g of powdered sugar. Everything gets mixed up. Small balls or cones are molded from the dough. The dough is easy to form. Cookies are baked in the oven at 210℃ for 10 minutes.

For diabetics or people on a strict sugar-free diet. Coconut cookie recipes sometimes do not use sugar. This is an individual matter. Perhaps add sweetness to the baked goods with other ingredients. For example, fructose or stevia (liquid extract), a sugar substitute in tablets.

With white chocolate

White chocolate-based Kokosanka cookies are made from whole grain flour. In addition to coconut flakes, dried cranberries are also added to the batter for a better balance of flavors.

A distinctive feature of this dessert is its shape: the products are not formed into balls, but simply laid out on a baking sheet.

What ingredients will you need?

• 100 g white chocolate, cut into pieces;
• 80 g unsalted butter, cut into pieces;
• 2 eggs;
• 150 g whole grain flour;
• 50 g coconut flakes;
• 30 g dried cranberries;
• 0.5 tsp. baking powder.

Step-by-step cooking process

1. It is necessary to melt white chocolate instead of butter in a water bath and mix thoroughly.
2. When the mixture has cooled (but still remains liquid), you need to add eggs to it and beat until smooth.
3. In a separate bowl, combine all the dry ingredients, and then gradually add them to the chocolate mixture, stirring until a homogeneous dough is obtained.
4. Next, you need to put coconut flakes and dried cranberries into it and stir with a fork or spoon.
5. Use a spoon to transfer the resulting dough onto a baking sheet lined with baking paper. You can give the products some shape, but this is not necessary.
6. Bake the dessert at 160ºC for about 20 minutes.

Delicious coconut cookies “Kokosanka” - the best simple recipe with photos

Ingredients:

• coconut flakes – 150 g;
• whites from raw chicken eggs - 3 pcs.;
• sugar – 3 tsp;
• vanillin - a pinch.

Step-by-step recipe with photos:

Pour the coconut into a cup. Add vanilla and sugar.

Pour in the whites of raw chicken eggs.

Stir with a fork or spoon. Leave it alone for 5-6 minutes.

Rinse your hands with ice-cold tap water and dry. Form the coconut dough into balls.

Place on a baking tray lined with baking paper. Bake in the oven at 210℃ for 10 minutes. In the photo, the finished cookies look delicious!

If you want to cook with flour, use the following recipe:

• raw chicken eggs – 3 pcs.;
• powdered sugar – 150 g;
• coconut shavings – 250 g;
• general purpose wheat flour (high grade) – 100 g.

The cooking principle does not change. Mix everything. Wait until the chips absorb the eggs. Form into balls. Bake in the oven.

With crushed waffles

Coconut in the form of small cubes is easy to prepare.

To make the texture of the dessert more crunchy, crushed waffles and breadcrumbs are added to it.

What ingredients will you need?

• 250 g coconut flakes;
• 3 eggs;
• 2 tbsp. l. oils;
• 1 tbsp. powdered sugar;
• 2 tbsp. l. breadcrumbs;
• 1-2 crumbled waffles.

Step-by-step cooking process

1. It is necessary to cover the baking pan with parchment.
2. Then combine soft butter, yolks and powdered sugar in a deep container and beat until smooth.
3. After this, you need to add coconut flakes, bread crumbs and crushed waffles, and mix thoroughly so that all additives are distributed very evenly.
4. Next, in a separate bowl, you need to beat the whites to hard peaks and slowly add them to the main mass, mixing very carefully.
5. The resulting dough must be spread in an even layer in the prepared pan, spreading it over the bottom and leveling the surface.
6. Bake the dessert at 190ºC until golden brown, for about 20-25 minutes.

Then the coconut needs to be removed, cooled and cut into cubes of equal size.

With raspberries in dark chocolate

This version of Kokosanka cookies is prepared with the addition of fresh raspberries and, after baking, is covered with dark chocolate glaze.

What ingredients will you need?

• 1.25 tbsp. Sahara;
• 200 g raspberries;
• 4 squirrels;
• 400 g coconut flakes;
• 1 tsp. salt.

Additionally:

• 150 g dark chocolate;
• 1 tsp. coconut oil.

Step-by-step cooking process

1. You need to mix raspberries with 0.25 tbsp. sugar and crush thoroughly with a fork, leave for a few minutes to release the juices.

2. Place the egg whites in a separate clean bowl, add the remaining glass of sugar and salt and beat with a mixer at high speed until the consistency of dense foam (but not stiff peaks) is formed. This will take about 3 minutes.
3. Next, you need to transfer the chopped raspberries and coconut into the whipped egg whites and mix thoroughly.
4. Then you need to take an ice cream scoop, scoop up the raspberry-coconut mixture and place it in the form of balls on a baking sheet lined with baking paper. After unfolding, you need to trim the shape of each workpiece with your hands.
5. After this, place the baking sheet in the oven, preheated to 160ºC, and bake for about 30 minutes, then remove and cool completely.
6. During this time, you need to melt the dark chocolate along with coconut oil in the microwave or in a water bath, mix thoroughly.
7. Cooled cookies should be dipped into the liquid chocolate mixture and placed on a baking sheet, sprinkled with coconut flakes and placed in the refrigerator for 20 minutes to harden.

Useful tips

There are so many variations of Kokosanka cookies that it is impossible to make a complete list of them. This is due to the fact that the basic recipe is amazingly simple and can be easily supplemented and modified.

This also means that any version of the dessert can be changed to suit your needs. For example, cookies can be made gluten-free by adding a different type of flour.

The main useful tips and recommendations regarding home-made Cocosanka look like this:

• If desired, you can use toasted coconut flakes in all types of cookies as they have a richer, nuttier flavor and aroma. The easiest way to do this is to spread the chips on a baking sheet lined with parchment paper and bake at 180 degrees for 5-7 minutes.
• It is recommended to use an ice cream scoop to shape the cookies. This ensures that all items are the same size and have a perfect rounded top and neat appearance.

• Alternatively, you can use a dry measuring cup to shape the cookies (just fill it with dough and then tap the bottom to make it pop out). This will slightly change the shape of the products, but will allow them to be almost identical.
• The cookies may spread a little during baking, but they should not become deformed. If the products literally fall apart and lose their shape, this indicates that the dough was heated ahead of time. If there is such a problem, it is recommended to put the baking sheet with the products prepared for baking in the refrigerator for 30 minutes, and only after that put it in the oven.
• Coconut flakes start to burn easily when they reach a certain temperature. Therefore, it is necessary to check the condition of the cookies in the oven after 15 minutes. If the products have acquired a golden brown hue, they are most likely ready.
• If your coconut cookies are constantly burning on the bottom while baking, you should use an oven thermometer to make sure the temperature gauge is correct.
• Coconut cookies can be stored in an airtight container indoors for 3-4 days or in the refrigerator for several weeks. To preserve it for a longer period, it is advisable to use the freezer. To freeze properly, place it in a large container between pieces of parchment paper. It needs to be defrosted at room temperature.
• Homemade Kokosanka cookies can be coated with chocolate. To do this, you will need to melt the chocolate chips for 30 seconds. in the microwave or in a saucepan over low heat and stir until smooth. Dip the cookies into the resulting liquid mass, then place them on parchment sheets until they harden.

Dietary baking option

At home, Kokosanka cookies can become a low-carb dessert; to do this, you just need to replace sugar with Stevia extract, and wheat flour with coconut:

• 6 large proteins;
• Stevia extract or sweetener to taste;
• 160 g coconut flakes;
• 30 g coconut flour.

Bakery:

1. Degrease the mixing bowl and mixer beaters with lemon juice. Then beat the whites into a fluffy, stable foam, adding a little sugar substitute or Stevia extract.
2. When the required fluffiness and sweetness of the protein mass is achieved, put the mixer aside and add flour and shavings to the whites. Mix the dough well with a spatula so that it does not lose its airiness.
3. After this, all that remains is to form the coconuts and bake them at 180 degrees until they have a beautiful golden color.