Almond-Coconut Cookies with Cream Filling
by Editorial Staff
Based on the recipe of the famous macarons, which are made from almond powder. I will never make real macarons at home, well, okay, we will make our own, and not quite almond ones. I have never eaten the real ones, there is nothing to compare with, but I can say one thing, what I did, I will not give anyone for FREE))) it is so tasty, albeit sweet, but for such deliciousness, I forgive them the sweetness, the unforgettable taste coconut, almonds and cream filling, magical)))
Ingredients
- Powdered sugar – 200 g
- Almonds – 90-100 g
- Coconut flakes – 30 g
- Egg white – 3 pcs
- Salt (pinch)
- Sugar – 2 teaspoon
- White chocolate – 50-60 g
- Cream (fat) – 3 tbsp
- Butter – 20-30 g
- Liqueur (creamy, Irish cream, any other, optional) – 1 tbsp
Directions
- First, the almonds need to be peeled and dried. Pour hot water over for 10 minutes, remove the skin, spread on a napkin (towel), and leave overnight, or dry in the oven at 100-120 C, do not fry, but simply dry. Those. return to its original state, only without the skin))) Put the almonds in a blender and grind them into crumbs.
- Then mix the ground almonds with the coconut flakes and grind them thoroughly in a blender again. Better in several passes, in small parts it is ground more thoroughly. Set aside 1 tablespoon. with a small slide, for cream. Then mix the almond-coconut mixture with powdered sugar and grind AGAIN in a blender, also carefully, sparing no time, you should get almost all powder.
- 3 whites from medium eggs, no need to make healthy ones, beat with a pinch of salt into a very thick foam. Then, while continuing to beat, gradually add 2 teaspoon. sugar and beat whites until shiny peaks.
- Mix whites and dry mixture, with gentle movements, with a spoon. It turns out a liquidize viscous mass.
- Cover the baking sheet with paper and a teaspoon, layout flat cakes, of the same shape, about 2 / 3-1 teaspoon. Leave in this form for 40-60 minutes. I got 2.5 baking sheets, so I just laid out the cakes on paper, and then carefully transferred them to a baking sheet. But you need to put the dough into a flat cake at once))
- Preheat the oven to 150-160 C and bake the cookies for about 15-20 minutes, until a slight blush from the edges. Leave the finished cookies to dry overnight without tearing them off the paper. If you start shooting right away. You can break them, damage them, and part of the middle can remain on the paper.
- In the morning they will fall off the paper themselves, or you will have to help slightly with a thin spatula as if scraping them.
- On the day of baking the cookies, prepare a cream, which is also desirable to stand in the refrigerator overnight. Melt white chocolate, cream, and butter in a water bath until smooth. It is better not to put it on fire. White chocolate is much more capricious than dark chocolate, melt at a lower temperature, and at a higher temperature, it already curls up. As everything melts, add Irish cream, a spoonful of almond-coconut mass, mix everything well. Close tightly and put in the refrigerator.
- Next, we collect it into a ready-made culinary delight. Put a little filling on the flat side of the liver and cover with the second, also flat side to the cream, press a little.
- Store cookies in the refrigerator in a tightly closed cup. Cookies should stand in the refrigerator for at least 5-6 hours before use, they will become tastier.
Enjoy your meal!
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