Coconut Cookies: A different take on an old classic

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Modern cooking has practically no boundaries, fortunately we can always visit the nearest supermarket to bribe products for creative creativity in the kitchen.

That is why modern housewives are not at all afraid to experiment and try something new. So, at present, biscuits with coconut and flour are gaining more and more popularity, which will not only add an interesting taste and aroma, but also make baking much he althier.

The big question

Together with the topic of today's article, probably, many people have a question about where to find coconut and flour. Of course, the first option is even more affordable, but it will take a lot of time to find the second one, especially if you live in a small city where there are no speci alty stores.

There is a solution, and it is not to put the recipe aside for a while. To do this, we will simply use a whole, natural coconut, from which we will later obtain all the necessary ingredients.

Coconut Selection

First of all, it is worth considering all the options available. Tococonut cookies turned out light and airy with a natural taste, you should carefully choose the fruit.

Firstly, there should not be any stains or dents on its surface, because this is how you can understand that the internal contents are intact.

Secondly, the outer shell of the coconut should also be free of mold, so look carefully at the fruit.

Third, you need to shake the coconut before buying to make sure there is liquid inside, which will confirm the freshness of the product.

After you have taken into account these three simple points, you can safely buy coconut.

Product List

Is it time to go to the store to buy all the other ingredients for making coconut cookies? This need is most often absent, because if a coconut has already been bought, then the rest of the ingredients of the recipe can be found in the refrigerator of every housewife:

• Egg - 1 pc
• Butter - 200g
• Sugar - 80g
• Baking powder for dough - 1 tsp
• Coconut (from it we will get shavings, from which we can later make flour) - 1 pc.
• Flour - 250 g (with the addition of 50 g more coconut flour).

Coconut peeling

• First, look at the three "eyes" located on the fruit. One of them should be soft when the other two are hard and dense, so it will not be difficult for you to pierce the first one and pour all the liquid fromcoconut in a prepared container. It should not be thrown away, as this is the concentrate that we will use later.
• To open a coconut without much difficulty, you need a small hammer. Gently tapping the tool along the entire circumference, we will soon achieve a break in the shell.
• Then you need to take out all the pulp and cut into small cubes. In this case, you don't need to peel the outer dark layer from the filling, as it does not affect the taste at all.

Obtaining chips and flour

• Transfer the finished coconut pulp to the chopper / blender, fill it with several glasses of boiled water and the concentrate obtained earlier. Grind the finished mixture for several minutes until very fine chips are obtained.
• We filter the liquid through several layers of gauze, carefully squeezing the "cake" into the fabric. The resulting white mixture can be safely called coconut milk, and the remnants of grinding - the chips we need.
• It's time to dry the cake in a pan / in the oven / at room temperature. The choice is yours, but don't forget to stir the chips constantly to keep the process going evenly.
• Ready-made shavings can already be used, and to get flour, just grind it in a coffee grinder. Ready flour is stored in the refrigerator.

Baking coconut cookies

• Leave the butter out of the fridge ahead of time to soften it up a bit, then let's get to the fun part.
• Mix softenedbutter, egg and sugar in a deep bowl until smooth.
• Then add all the dry ingredients (and this is our flour (wheat 250 g + coconut 50 g) and baking powder) into the bowl, and gently start kneading the dough. In order to thoroughly knead the dough, we still have to lay it out on a flat surface of the table / cutting board.
• After a few minutes, return the finished bun to the container, cover it with cling film and send it to the refrigerator for a couple of hours so that it freezes well.
• The cooled dough is divided with a knife into equal parts (first in half, then each part in half and so on until you get the required size) and form balls. In fact, any shape can be made, as the dough is malleable and elastic.
• After that, we roll the almost ready coconut cookies in shavings and send them to the oven (180 degrees - 15-20 minutes, depending on your oven). In the last few minutes, you need to look more often and watch the cookies so that they do not burn, after which they need to cool a little and serve.

The hostesses are happy, the guests are full

Today we learned how to make simple coconut cookies, the recipe of which turned out to be much more interesting than you might think. In addition, we studied in more detail the main component of this dessert, without which we would hardly have been able to achieve such a result.

Honestly, when you try it, you feel that coconut cookies are soft inside and out, but at the same time crispy and crumbly. We have achieved this thanks toshortcrust pastry, the texture of which, by the way, is combined with the tempting aroma of coconut more than ever.

Therefore, we advise you to finish your coconut cookies as soon as possible and start cooking something new.