Soft Whole Grain Coconut Cookies

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 200 g butter, or mararine
  • 180 g cane suar
  • 50 grams sugar, farin
  • 1 bag vanilla sugar
  • 2 large egg (s)
  • 50 g desiccated coconut
  • 100 g walnuts, rated
  • 400 g flour, whole rain (spelled or wheat)
  • 2 teaspoons baking soda
  • 1 teaspoon baking soda
  • 125 ml coconut milk
  • 100 g powdered suar
Soft Whole Grain Coconut Cookies
Soft Whole Grain Coconut Cookies

Instructions

  1. The cookies should rest in a sealed tin for 24 hours after production so that they become nice and soft. Immediately after baking, they are more of the cookie monster - biscuit variant. I also use coarse raw cane sugar, which has a better flavor than white sugar.
  2. How to start: Beat butter or margarine with sugar until frothy. Gradually stir in the vanilla sugar and 2 large eggs. The walnuts, desiccated coconut, flour, mixed with baking powder and baking soda, and finally the coconut milk (of which you leave about 4 tablespoon for the topping) gradually stir in. The rather soft dough in a piping bag with a large or without a nozzle. Depending on whether the biscuits are to be large or small, sprinkle hazelnut to walnut-sized dots with sufficient space (they will be about twice as wide) onto the baking sheet lined with baking paper.
  3. Bake at 180 degrees solo hot air (hot air + top / bottom heat) depending on size for 10 - 12 minutes on the 2nd rack from above.
  4. Mix the powdered sugar with some of the retained coconut milk to a viscous glaze and spread it on the cooled biscuits. Let it dry briefly and then leave it to rest in a can, tightly closed, for 24 hours (important so that it becomes soft).

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