Coconut Cookies with Chocolate
by Editorial Staff
Cookies made from coconut and egg whites are crispy and very flavorful. Coconut cookies with chocolate look very neat and solemn!
Cook: 40 minutes
Ingredients
- Egg whites – 130 g (from 5 medium-sized eggs)
- Sugar – 100 g
- Coconut flakes – 150 g
- Milk or black chocolate – 100 g
- Flour – 2 tbsp
- Vanilla sugar (optional) – to taste
- Fresh mint for serving – a few leaves
Directions
- Prepare your ingredients. If desired, dark chocolate can be replaced with milk. Turn on the oven to heat up to 170-180 degrees.
- Combine sugar, flour, and coconut in a bowl. Mix everything thoroughly. You can also add some vanilla sugar for extra flavor if desired.
- Pour the egg whites into another container and beat until soft peaks. I did it with a hand whisk, but if you want, you can use a mixer.
- Add dry ingredients to proteins and mix. You should get a loose, slightly sticky crumb.
- From the resulting mass, form the cookies into cones with slightly damp hands. In total, from the specified number of products, I got 15 pieces. Cover the baking sheet with parchment and lay out the cookies.
- Bake the cookies in a preheated oven for about 15-20 minutes. The cookie should have a nice golden crust and crispiness. Allow the cooked coconut liver to cool completely.
- Break the chocolate into small pieces and melt in the steam bath.
- Line a small board or baking sheet with baking paper. Dip each cookie with the bottom into melted chocolate and place on the prepared surface. The remaining chocolate can be added to the top of the cookie if desired. For this, I put the rest of the chocolate in a parchment corner. Send the coconut chocolate cookies to the refrigerator for 15 minutes or until the chocolate hardens.
Enjoy your meal!
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