Super Soft, Juicy Coconut Cookies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g cream quark
- 200 g desiccated coconut
- 80 g butter
- 100 g hazelnuts, round
- 50 g spelled flour, whole rain or white or wheat flour
- 200 g raw cane suar or white suar
- 0.5 teaspoon ½ baking powder
- some vanilla powder or vanilla sugar or vanilla sugar
- 3 egg (s)
Print Recipe
Pin Recipe Instructions
- Melt the butter, then put all the ingredients except the sugar in a large bowl and mix thoroughly. Add sugar as needed until the dough has the desired sweetness (200 g is only a rough guideline, as everyone has a different idea of how sweet it should be with sweet pastries).
- Line 2 baking sheets with parchment paper, then use a spoon to place small heaps of the dough on the parchment paper. Bake at 180 ° C for about 20-25 minutes, until the piles turn a light brownish color.
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