Step-by-step recipe for making Kokosanka cookies

Delicious coconut cookies: a simple recipe with a layer of raspberry jam

Note: The shortcrust pastry can be baked for about 12 minutes or until golden brown at 170°C, when it will be more crumbly and crispy.

Ingredients for shortcrust pastry:

• 330 g wheat flour
• 80 g powdered sugar
• 185 g cold butter
• 3 yolks
• 2 tablespoons thick sour cream 18%

Cooking method

1. Place all dough ingredients in a blender and blend (you can also make the dough by hand).
2. Form the dough into a ball, wrap it in foil and refrigerate for 1 hour.
3. Grease a baking tray 35 x 25 cm with oil or cover with baking paper.
4. Remove the dough from the refrigerator, roll it out to a thickness of about 5 - 7 mm and place it on a baking sheet, level it, brush it with raspberry jam.
5. Place the baking sheet with the dough back in the refrigerator for 30 minutes.

In addition you will need:

• half a glass of raspberry jam
• 3 squirrels
• a pinch of salt
• 150 g sugar
• 100 g coconut flakes

1. Mix the whites with a pinch of salt into a stiff foam in a bowl. Gradually add sugar, spoon by spoon, whisking all the time.
2. You should create a thick, shiny meringue foam.
3. Add coconut flakes to the meringue and stir.
4. Place the coconut meringue on the crumbly bottom and level it out.
5. Bake at 170ºC for about 40 minutes or longer (after this time you should lower the temperature to 140ºC) until the meringue is completely dry - the meringue should be crisp and stiff, not rubbery and soft. Remove from oven.
6. Cut into squares.

Store in container at room temperature for up to 7 days.

Enjoy your tea!

Coconut Cookies Recipe

Delicate creamy cookies that melt in your mouth, with your favorite jam and tender coconut flakes. The smaller the cookies, the more delicious they are, reminiscent of large vitamin C. Working with them is not entirely easy, but believe me, it’s worth it. The amount of time spent making them is proportional to their taste.

Ingredients for about 60 pieces (already prepared cookies):

• 350 g wheat flour
• 240 g butter, cold
• 3 yolks
• 2 tablespoons sour cream 18%

1. Place all the ingredients in a blender and mix into one mass, you can cut the butter and flour into crumbs, add the yolks, and quickly knead with your hands), wrap in foil, cool in the refrigerator for 30 - 60 minutes.

Glaze:

• 1 protein
• 150 g powdered sugar

1. Place egg whites and powdered sugar in a bowl.
2. Mash the mixture with the back of a spoon to create a smooth frosting (you can also use a blender). You should end up with a fairly thick icing - but not as thick as royal icing.

Performance:

1. Remove the dough from the refrigerator, roll it out on a board to a thickness of about 3 mm (lightly floured) and cut into small circles with a diameter of 2.5 - 3 cm. Place them on a baking sheet, brush them with a thin layer of glaze (for example, with a brush).
2. Bake at 180 - 190ºC for about 15 minutes or until golden brown.
3. In addition you will need:
4. Jam, for example apricot, raspberry, plum or your favorite
5. coconut flakes, 200 gr
6. Glue two cookies together with jam and brush the sides of the cookies with jam. Then generously cover the sides of the cookies with coconut.

Reduced calorie coconut

Ingredients:

• 100 grams of coconut flakes;
• 3 separated whites;
• Sugar substitute (stevia extract or erythritol).

Cooking method:

1. Separate the egg whites from the yolks, beat them thoroughly until a thick foam forms;
2. Gradually add sweetener to the resulting foam, while continuing to beat it;
3. Taste the mixture from time to time, achieving the desired result by adding a sugar substitute;
4. Pour coconut shavings into the bowl with the whites, gradually stirring the mixture with a spoon until smooth;
5. Form lumps with your hands and place them on a baking sheet lined with baking paper;
6. Bake the dessert for 15-20 minutes (until golden brown) in an oven heated to 170-180 degrees.

For regular tea drinking, Kokosanka cookies, prepared at home, can be served immediately after baking or cooled.

Step-by-step recipe: coconut cookies without flour

You can never have enough of these delicious Peanut Cookies. They are super quick to make and go fast.

Ingredients for about 20 coconuts:

• 250 g coconut flakes
• 100 g butter
• 3/4 cup sugar
• 4 tablespoons milk
• 2 squirrels

1. Place the oil in a saucepan. Dissolve with sugar and milk.
2. Add the chips and stir, cook for a while. Refrigerate.
3. Whisk the egg whites. Gently stir in remaining chilled ingredients.
4. Spoon the dough (preferably with an ice cream scoop) onto a greased baking sheet.
5. Bake at 180ºC for 15-20 minutes until golden brown.
6. Wait a minute to let them cool slightly before removing them from the pan.

Tasty.

The best coconut flake cookies in the world

The best coconuts in the world. Fragile on the outside, soft in the middle and bakes quickly. I would recommend!

Ingredients for 14 large coconut cookies:

• 2 medium sized eggs
• 140 g sugar
• 200 - 220 g coconut flakes

All ingredients should be at room temperature.

1. Place the whites in a bowl. Beat with a whisk until stiff peaks form; at the end of whipping, start adding sugar, which is important - slowly, spoon by spoon (like in biscuit dough). The result will be a stable, hard, shiny mass of meringue.
2. Add the egg yolks without stopping the beating process.
3. Add coconut flakes and mix gently.
4. Place some coconut flakes on a baking tray lined with baking paper. Then place the cookies formed into balls on a baking sheet and place in the oven.
5. Bake for about 15 minutes (depending on the size of the coconut cookies) at 170ºC.
6. Once cooled, remove from pan and serve.

American style coconut cookies

In America they love large portions of food. Coconut cookies did not bypass this rule either. It turns out to be large in size and much more satisfying than its European dessert counterparts. This is all due to the use of flour and butter in the recipe.

For baking you will need:

• wheat flour – 100 g;
• coconut shavings – 200 g;
• two chicken eggs;
• white sugar – 100 g;
• butter – 70 g;
• slaked soda or baking powder – 5 g;
• vanilla sugar - a pinch.

The cooking process is no more complicated than the previous one.

1. First, beat the eggs until foamy, gradually add sugar and vanillin. After this, you need to add softened butter to the mixture. At the end, flour and baking powder are added in small portions.
2. The resulting dough should be kneaded well and put in the refrigerator for 15 minutes.
3. While the dough is infusing, preheat the oven to 180 degrees.
4. The dough is rolled out about two centimeters thick. Using molds, the future cookie blanks are cut out.
5. You need to bake it for about 15 minutes. This dish will add variety to your breakfast or tea party.

Recipe for coconut cookies with flour

Recipe: Homemade Coconut Cookies (step by step)

They are fantastic! And I’m not saying that I really love coconut; in general, I’m not a coconut maniac. However, in these coconut cookies, the coconut flavor is very delicate and will be loved by everyone.

Ingredients:

• 115g butter, melted and slightly cooled
• 3 large eggs
• half a glass of sugar
• 1 teaspoon vanilla extract
• 1 cup wheat flour
• 1/4 cup potato flour
• half a teaspoon of baking powder
• a pinch of salt
• 1/3 cup coconut flakes
• 1 tablespoon Malibu liqueur

All ingredients should be at room temperature.

1. Using an electric mixer, beat the eggs (no need to separate the whites), sugar, and vanilla for about 3 minutes.
2. Add oil, mix.
3. Add wheat flour, potato starch, baking powder, salt, liqueur, mix everything carefully to get a good combination of ingredients.
4. Add coconut flakes and stir.
5. Pour the mixture into the madeleine cookie molds that have been previously greased, making sure that the scallop is not completely filled.
6. Bake for about 10 - 12 minutes at 180°C until the madeleine is lightly browned.
7. Before serving, sprinkle with powdered sugar mixed with coconut.

Oatmeal coconut cookies

Ingredients

125 g flour; ½ teaspoon of soda; a pinch of salt; 100 g coconut flakes; 80 g oatmeal; 110 g butter; 100–150 g sugar; 2 tablespoons honey; vegetable oil - for lubrication.

Preparation

Sift flour along with baking soda and salt. Mix with coconut and oatmeal. Place the butter, sugar and honey in a small saucepan and melt, stirring, over medium heat. Remove from heat and cool for 2 minutes.

Pour the butter mixture into the flour mixture and mix thoroughly. Form small balls from the dough, place on a baking sheet greased with vegetable oil at a distance of 2-3 cm from each other and slightly flatten.

Bake the cookies in an oven preheated to 180°C for 15–20 minutes until they are golden brown. Let it cool slightly before removing from the pan.

Homemade crispy coconut cookies with chocolate

Great and quick cookies that taste like chocolate coconuts. Not crispy, hard on top, slightly moist in the middle, amazingly melt-in-your-mouth. On the second day they taste even better and become softer.

Ingredients:

• 1 can of sweetened condensed milk (400 g)
• 115 g dark chocolate
• 1 teaspoon vanilla extract
• 200 g coconut flakes
• half cup finely chopped almonds

1. Heat the condensed milk in a saucepan with the chocolate until the chocolate has melted and the mixture is smooth.
2. Remove from heat, add remaining ingredients and stir well.
3. Baking tray with baking paper.
4. Place small pieces of dough on a baking sheet.
5. Bake for about 10 minutes at 180ºC.
6. Quickly remove from sheet and cool on a wire rack.

Coconut cookies with banana and chocolate

Soft banana cookies do not crumble, store well and have a very rich taste.

1. Sift 150 g of wheat flour, mix it with 50 g of multigrain flakes.
2. Add 100 chips, 1 tsp to the flour. baking powder, 2 tsp. ground cinnamon, a pinch of salt and nutmeg, mix.
3. Stir in 150 g of natural yoghurt, 50 g of sugar and 50 g of soft butter. Stir until a soft sticky mass is obtained.
4. Beat the egg with 1 tbsp. l. alcohol (cognac, rum, limoncello - to choose from).
5. Puree 2 ripe bananas in a blender and add the puree to the dough.
6. Chop 50 g of chocolate with a knife and pour into the dough.
7. Preheat the oven to 200ºC. Line a baking tray with baking paper and form the dough into balls. Place them on a baking sheet and bake in the oven for 15 minutes.

Coconut cookies "Heavenly Delight" in chocolate

If you're a fan of the original Bounty, these homemade coconut cookies are just for you. Soft and tender, intensely coconut flavored, drenched in lots of milk chocolate...delicious! What an incredible variety of cookies you can make from coconut flakes. I am delighted with its taste and speed of preparation. I highly recommend trying this recipe!

Ingredients for about 25 pralines:

• 200 g coconut flakes
• 100 ml cream 30% or 36%
• 70 g powdered sugar
• 70 g butter
• a few drops of rum flavor or 1 teaspoon dark rum

To cover:

• 200 g milk chocolate

Making bounty at home

1. Mix the shavings with powdered sugar in a container.
2. Heat the cream and butter in a small saucepan and stir until the butter has melted.
3. Pour the coconut flakes into the mixture, add a rum flavor mixture or dark rum and place in the refrigerator to lightly concentrate and swell the coconut flakes.
4. After this time, remove the coconut mixture from the refrigerator and use your hands to form balls the size of a walnut. Place them on a plate lined with baking paper and cool in the freezer for an hour.
5. Melt the chocolate in a water bath or in the microwave.
6. Drop each ball into the chocolate (you can help yourself with a fork), and place it on the paper, leaving them until the chocolate hardens. (you can store them in the refrigerator).

Crispy coconut cookies PP Anzac, recipe

Famous oatmeal coconut cookies with a hint of golden syrup. During the First World War, these cookies were baked by Australian mothers and wives for their boys fighting in the Australian and New Zealand Army Corps (ANZAC). That's why they were originally called "soldier's cookies." The recipe was developed so that the cookies would last a long time. The cookies are delicious. Crispy on the day of baking, tender and soft after several days of storage.

Ingredients for 20 - 25 cookies:

• 85 g oatmeal
• 85 g coconut flakes
• 100 g wheat flour
• 70 g powdered sugar
• 100 g butter, melted
• 1 spoon golden syrup / can be replaced with liquid honey /
• 1 teaspoon baking soda

1. Place oatmeal, coconut, flour and sugar in a bowl and stir.
2. Melt the butter in a small saucepan, add the golden syrup, stir (do not boil).
3. Mix soda in a glass with 2 tablespoons of boiling water, pour into a saucepan with butter and syrup, stir.
4. Combine the contents of the pan with the dry ingredients and stir again.
5. Make balls the size of larger walnuts from the dough, place on a baking sheet lined with baking paper, level (maintaining distances, the cookies will spread from side to side). I flattened them further after 2 minutes of baking.
6. Bake at 180ºC for 8 - 10 minutes (note: they will get crispy quickly).
7. Remove the baking sheet and handle the cookies as they will be very soft. And after a few minutes, just remove them to a wire rack and let cool. Wait a bit (they will be very soft), after a few minutes move to the wire mesh to cool.

Coconut and rum truffles

Delicious truffles based on cookies. It's easy to do and kids can help you. They hold up well and store well. Great for parties.

Ingredients:

• 250 g butter
• 300 g small cookies (3 packs)
• ¾ cup powdered sugar
• 2 tablespoons cream 18%
• 3 tablespoons cocoa
• rum aroma
• 150 g coconut flakes + 50 g for coating
• vanilla aroma

1. All ingredients should be at room temperature.
2. Crush the cookies and grind them in a blender until you get the consistency of sand.
3. Combine butter and powdered sugar in the bowl of a mixer.
4. Grind into a light and fluffy butter mixture.
5. Add cream.
6. Add crushed cookies and mix.
7. Divide the resulting mass into 2 parts.
8. Add cocoa and rum flavor to one, coconut flakes (150 g) and vanilla flavor to the other.
9. Stir each portion into walnut-sized balls and roll in coconut. Place in the freezer for 2 hours.

The recipe makes 30 coconut and 21 rum truffles.

Tasty.

Almost like Raffaello

Just please don’t think that this is Raffaello, “almost” is a big deal. Let's say these are homemade balls, which taste most like the popular praline under this name (although they are not as tender and light). Try it and you will definitely like it.

Ingredients for 35-40 pralines:

• 125 ml water
• 100 g sugar
• 250 g butter
• 250 g milk powder
• 250 g coconut flakes
• 2 large crushed waffles or waffles with crushed ice cream (I added about 8 waffles)
• about 40 almonds without skin

Additionally:

• 100g coconut flakes, for coating

1. All ingredients should be at room temperature.
2. Boil water with sugar until sugar dissolves. Turn off and cool.
3. Add remaining ingredients (except almonds) and mix. The mixture will be quite runny (don't panic!), so place it in the refrigerator for about 45 minutes.
4. Once cooled and thickened, remove from refrigerator.
5. Form small truffles, about the size of a walnut, by inserting an almond into each one.
6. Roll in coconut flakes and cool. Store in the refrigerator.

Delicate crumbly truffles with coconut flakes

It's getting cold... in your refrigerator. These are none other than coconut balls from Goa. A combination of Raffaello, truffles and my favorite little things (they have no peanuts, but do have hazelnut flavored Nutella. They are crumbly and sweet, thanks to the lush surroundings, so wonderfully snowy on this warm day. They are gone so quickly that all the family and friends They ask me to repeat them, fortunately I cook them in 10 minutes.

Ingredients for 15 - 20 truffles:

• 2/3 cup coconut flakes
• 125 g butter
• 1 large spoon peanut butter or Nutella
• 1/3 cup powdered sugar
• a few drops of vanilla flavor
• 1 glass of powdered milk (or a little more)

1. Melt half the butter in a frying pan, sprinkle in the shredded coconut and fry until lightly golden.
2. Let cool completely.
3. Combine the remaining butter with the powdered sugar, peanut butter or Nutella and vanilla flavor in the bowl of a mixer.
4. Grind, add coconut, oil shavings and add milk powder.
5. After grinding, separate the pieces of the mixture and form them into truffles. If the ball sticks to your hands, add more milk powder, if it crumbles, add more butter.
6. Place the balls on a plate. Place in the refrigerator for an hour.
7. Before serving, dip each truffle in non-melting powdered sugar.

Tasty.

Cookies Kokosanka

This coconut recipe was chosen by accident. I've been looking for fun, quick tea cookies... These cookies are made so quickly you can tell they came out of nowhere. I also appreciate the fact that there is no baking powder in them, and with minimal effort you get an amazing effect, including visually.

Ingredients for 24 pieces:

• 40 g wheat flour
• a pinch of salt
• 225 g coconut flakes
• 175 ml condensed milk
• a few drops of vanilla flavor

1. Mix flour and salt in a bowl. Add coconut flakes and stir. Pour the milk from the can, add vanilla and mix everything thoroughly until a thick mass is obtained.
2. Form small balls (wet your hands with water, it will be easier to form) and place on a baking sheet lined with baking paper at short intervals.
3. You can also simply drop the dough onto the baking sheet by the teaspoonful to create irregular shapes.
4. Bake for about 12-14 minutes at 180ºC until golden brown. Cool on the grill.

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How to make shortbread cookies with coconut flakes

Prepare the following ingredients.

Melt the butter in the microwave or in a water bath, pour into a deep container. Instead of butter, you can use high-quality margarine, but not spread!

Cool the oil slightly so that the egg does not cook in it. Beat a chicken egg into a container, add sugar, salt, baking powder. Beat everything with a fork or whisk.

Add wheat flour and knead shortbread dough.

Roll the dough into a ball, cover with cling film and place in the refrigerator for 20 minutes.

After this, preheat the oven to 180 degrees, cover a baking sheet with parchment paper. Pinch off small pieces of dough and roll them into balls between your palms. Dip one side of each bun into coconut flakes.

Place the pieces on parchment paper and place the baking sheet in the oven for 15 minutes. Keep an eye on the surface of the baked goods so that they do not burn.

Place the coconut cookies on a plate and sprinkle with powdered sugar if you have it.