Cottage Cheese Cookies with Coconut Filling

Curd biscuits are crispy on the outside and soft, with a bright taste and aroma of coconut on the inside.

Servings: 17

Cook: 40 minutes

Ingredients

Directions

Cut the butter into pieces and combine in a deep bowl with cottage cheese and salt.
Stir with a fork until smooth.
Add baking powder and half the flour.
Knead the dough with your hands.
Knead, gradually adding flour, until the desired consistency is achieved. The dough should be firm and not sticky, but keep elasticity.
Flour will need 160 g (1 glass with a capacity of 250 ml) or a little more – this will depend on the moisture content of the cottage cheese.
Turn on and preheat the oven to 180 degrees.
Divide the dough into two equal portions.
Roll up dough rollers.
Roll each roller into a rectangular layer 3 mm thick.
Trim off uneven dough edges. I have a rectangle measuring 17 by 35 cm.
Sprinkle the dough layer evenly with half the sugar.
Spread half of the coconut on top.
Roll into a tight roll.
Cut the roll into approximately equal parts 4-5 cm long.
Place the coconut-filled curd cookies on a baking sheet.
Bake at 180 degrees until golden brown (20 minutes).

Bon Appetit!

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