Coconut cookies, 2 recipes with photos: soft Belgian and fluffy sponge cake

Coconut cookies, 2 recipes with photos: soft Belgian and fluffy sponge cake

Coconut cookies are called cookies with coconut flakes, which contain absolutely no flour, but even without it they will come out crumbly and tasty, and the smell will be simply magical. By the way, the first cookie is very similar in appearance and taste to Belgian shortbread cookies of a famous brand. The second one will be airy, soft, the mixture will resemble a sponge cake and we will add dates to it. So, you see, there will be two recipes, both with step-by-step photos.

Belgian soft coconut cookies - recipe

• coconut flakes – 300g;
• eggs – 2 pcs;
• sugar – 3 tbsp.

How to make coconut cookies

1. Break the eggs into a bowl and add sugar.
2. Beat with a mixer at low speed at first, then increase later. As a result, we should get a homogeneous fluffy mass of creamy color.
3. Pour shavings into it.
4. Mix. Be sure to look at the density. Due to the size of the eggs, more coconut may be needed. The dough should be thick but sticky. Leave it for 15 minutes. It is necessary for the chips to absorb water and swell.
5. We will form the cookies with wet hands, so prepare a bowl of water nearby so that you can rinse your hands and a napkin to slightly wipe them, they should be damp, but not wet.
6. We pinch off pieces from the mass, roll them into balls, and later shape them into pyramids. Place the pieces on a baking sheet lined with buttered baking paper.
7. Bake in an oven preheated to 180°C for 20 minutes. The baking sheet should be placed in the upper part of the oven so that the top is browned and the bottom does not burn. But watch, because all ovens are different, the top may start to burn for some.

Take out the finished cookies and let them cool slightly. It is very tasty, both warm and cool. Try it with milk, you will definitely like it.

Coconut cookies at home

• coconut flakes – 100g;
• skim milk – 100ml;
• dates – 20 pcs;
• egg whites - from 3 eggs.

How to bake coconut cookies

1. Cut the dates and remove the seeds. Place in a small saucepan, add milk and place on moderate heat. We wait for it to boil and, without leaving the stove, cook in milk for almost a few seconds.
2. Place on a sieve. We rub the boiled dates through a sieve into the milk in which they were boiled. You will get a thick mass.
3. Grind the shavings in a blender or coffee grinder.
4. Add the pureed milk-date mixture into the crushed shavings.
5. Mix and get something like a dough.
6. Beat the egg whites with a mixer in a clean, dry bowl until stiff peaks form. This is the state where the beaten egg whites become a thick foam, such that if you turn the bowl upside down, the foam will not fall out of the bowl. The egg whites whip better if you add a small pinch of salt. This is done like this: first turn on the mixer at low speed, when huge bubbles begin to form, add salt and increase the speed. And now it has reached a dense snow-white mass.
7. First, add half the whites to the coconut dough. Mix carefully, not vigorously, so that the whites do not “fall off.”
8. Then add the rest of the whites, just as carefully.
9. To bake in the oven, use a silicone mat or oiled parchment. Spread the mixture with a teaspoon at a distance from each other. During baking, the dough will spread and increase in size. Bake at 180°C for 15-20 minutes.

Our cookies have a distinct coconut flavor. It's moderately sweet. The texture is similar to a traditional sponge cake.

Do you understand that you can create coconut flakes with your own hands at home?

1. For this we will need coconut. And the hardest part is cracking it. You need a sharp knife and some skills to split it in half or into pieces.
2. Then we separate the snow-white pulp (which can only conditionally be called pulp) from the shell.
3. We wash it, dry it and grate it on a small grater.
4. Place in a bowl and pour boiling water over it. Leave for half an hour.
5. The water will turn snow-white and resemble liquid milk. That's what it's called - coconut milk. It can be used to make certain dishes, especially East Asian cuisine.
6. We dry the shavings at a low oven temperature, not more than 80°C for 2 hours. And then it can be used for its intended purpose.

Bon appetit everyone!

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Belgian coconut cookies

The famous Belgian cookies will amaze even a gourmet, and even a novice housewife can prepare them at home. Fragrant, melt-in-the-mouth coconut cookies with a light vanilla scent will forever be remembered by you and your loved ones.

Ingredients

• 300 g sugar
• 220 g flour
• 200 g coconut flakes
• 150 g butter or margarine
• 2 testicles
• 10 g vanilla sugar
• half a tsp soda
• half a tsp salt

Recipe for making a dish at home

1. Cut the butter into small pieces and leave for 15-20 minutes at room temperature. Then beat it with a mixer at high speed until fluffy.
2. Without ceasing to beat, add sugar in a narrow stream and mix for another 2-3 minutes until it is completely dissolved. Beat the eggs into a separate bowl and beat with a mixer until foam forms.
3. While beating the eggs, add vanilla sugar and beat for a few more minutes at high speed. Then, while whipping the buttercream, add the egg mixture to it in a narrow stream, combining until smooth.
4. Sift the flour through a sieve along with baking soda and salt into a separate bowl and stir. Add the dry mixture evenly to the buttercream, stir until the mixture is homogeneous. Pour coconut flakes into the purchased dough and mix.
5. Cover a baking sheet with parchment paper or grease with vegetable oil, place cookies on it in the form of small balls, scooping up the dough with a spoon. Preheat the oven to 180C and place a baking sheet there.
6. Bake the Belgian coconut cookies for 15 minutes until lightly browned. Remove the pan from the oven and leave until completely cool. Remove the cooled coconut cookies from the baking sheet and serve with tea, coffee or milk. Bon appetit!

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Soft coconut cookies “Belgian”

For lovers of heavenly pleasure, I have already prepared several unique and quite ordinary baking recipes with coconut. These are tender coconut cupcakes and an airy Bounty cake. Now I decided to update this delicious collection with the latest baked goods. These indescribably fragrant soft coconut cookies taste very much like the Raffaello candies that almost everyone knows.

Therefore, if you like baked goods with a coconut smell, be sure to prepare these cookies. The recipe is quite simple and quick; it will require a minimum of ingredients and an hour of time. The baked goods come out very tender, airy and moderately sweet. Try it, it’s impossible to tear yourself away from these cookies.

First, according to the recipe, beat three egg whites using a mixer. They need to be whipped to stable peaks so that the whipped mass holds its shape and does not flow out of the bowl. To do this, it is better to use chilled proteins. The container in which you will beat them and the mixer whisks must certainly be dry and unstained, otherwise nothing will work. To speed up the process and get a good result, add a little salt and a couple of drops of natural lemon juice to the whites. First, start beating the whites at medium speed. When they turn white and slightly increase in volume, increase the speed of the mixer and continue beating until a fluffy snow-white mass is obtained.

Next, without ceasing to beat, add sweet sand into the whites in several stages. Continue beating the whites with sugar until they become very thick and hold their shape perfectly, as the recipe asks.

To give homemade liver a sweetness and honey smell, add two tablespoons of watery honey to the whipped mixture. For this recipe I used acacia honey. You can take any other honey, for example, buckwheat or flower. The main thing is that it is fresh, watery and unsugared.

Beat the mixture again until it has a uniform texture.

Now, according to the recipe, add coconut flakes to the resulting mixture. It is better that it is finely ground. Then homemade cookies will turn out the most tender.

Using a silicone spatula (the dough does not stick to it), carefully mix the ingredients. We will create this with smooth, leisurely movements from bottom to top. Thanks to this, the whites will not fall off and will retain their fluffiness.

Now, in several stages, we will introduce premium flour into the dough, as the recipe requests. To make the Belgian coconut cookies tender and airy, sift the flour through a sieve. In this way, the dough will be saturated with oxygen and there will be no lumps in it. We will not add soda or baking powder to the dough. Thanks to the painstakingly beaten egg whites, the cookies will rise perfectly during baking and will turn out airy.

Mix the dough thoroughly so that all the ingredients come together and the mass becomes homogeneous. As a result, you should get a thick dough, then you can form cookies from it.

Cover the bowl with the dough with cling film (so that it does not absorb excess odors and does not get windy). According to the recipe, put it in the refrigerator for 15 minutes. This will make it easier to work with the dough.

When the dough has cooled slightly, remove it from the refrigerator. Wet our hands in cool water so that the dough does not stick, and begin to form small cookies from it in the form of balls the size of a walnut. If desired, at this step you can put a walnut, peeled and dried almonds or hazelnuts in the middle of each coconut cookie.

Place the finished cookies on a baking sheet lined with parchment or a silicone pastry mat. Please note that the cookies increase in size while baking in the oven. Therefore, place them at a fairly large distance from each other so that the cookies do not stick together.

Let's send the baking sheet with our preparations to the oven, turned on at 150 degrees in advance. We will bake them for 30 minutes until they are golden brown, as the recipe calls for.

Immediately remove the finished cookies from the baking sheet and place them on a wire rack until they cool completely.

Before serving, fragrant cookies with a slight coconut scent can be decorated by sprinkling them with sweet powder or pouring melted chocolate on them. It is better to serve baked goods with hot coffee, tea, milk, cocoa or homemade chocolate.

Soft Belgian coconut cookies

Ingredients

Coconut flakes – 150 g

Chicken egg (white) – 3 pcs.

Wheat flour – 150 g

• 385 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

I propose to prepare soft Belgian cookies, the basis of which is coconut flakes. She makes baked goods incredibly delicious and fragrant. The dough is quite easy to knead; the only thing that will take a lot of time is beating the egg whites. But if you have a mixer in your kitchen, this task will become much easier.

Coconut cookies prepared according to this recipe will please everyone without exception, especially lovers of “heavenly pleasure”. Its structure and taste remind me very much of a “Bounty” bar, only without the chocolate shell.

It is best to serve these pastries chilled with a cup of fragrant tea.

To make soft Belgian coconut cookies, we will prepare the products according to the list of ingredients.

Divide the chicken eggs into yolks and whites. We'll put the yolks in the refrigerator; we won't need them in this recipe; they can be used to make other dishes. Place the whites in a deep bowl that is comfortable for kneading the dough.

Using a mixer, slightly destroy their structure. After that, without stopping whisking, add sweet sand in small portions. Over time, the mass should noticeably turn white and increase in volume. Beat until stiff peaks form.

Then add a couple of spoons of watery, fragrant honey and mix again.

Add coconut flakes.

Mix carefully so that the whites do not lose their airiness.

Add the sifted wheat flour and mix again.

The dough should be quite thick and sticky. Cover the bowl with a lid or cover with cling film and place in the refrigerator for 15 minutes.

Then we will form 12 round pieces slightly larger than a walnut and place them on a baking sheet covered with parchment.

Place the cookies in an oven preheated to 150 degrees for 25-30 minutes. Production time will depend on the characteristics of your equipment. Bake until beautifully golden and cool on a wire rack.

That's it, soft Belgian coconut cookies are ready to be served. A good addition would be a cup of fragrant tea or coffee.