Sweet Almond Coconut Cookies

by Editorial Staff

Who loves coconut and almonds will appreciate it! Thinning the cookies will be crisper. If, like me, about 1 cm thick, you get a crispy top and soft moist inside cookies with a characteristic coconut flavor and a touch of almond. Also, these cookies are suitable for those who are not allowed to use gluten.

Servings: 10

Ingredients

  • Coconut flakes – 100 g
  • Almond flour (glass 250 ml.) – 0.5 stack.
  • Chicken egg – 1 pc
  • Butter – 60 g
  • Maple syrup – 4 tbsp
  • Cinnamon – 1 teaspoon
  • Nutmeg – 1 pinch.
  • Ginger (ground) – 1 pinch
  • Salt – 1 pinch.
  • Milk chocolate / Chocolate – 30 g
  • Almonds (petals for decoration) – to taste

Directions

  1. Mix all ingredients in a food processor or with a fork until a sticky homogeneous mixture is obtained.
  2. Divide the whole mass into 8-10 pieces. Give them a ball shape. Place on a baking sheet lined with baking paper and flatten to a thickness of no more than 1 cm. Bake at 180 degrees until browning. To be honest, somehow they did not want to blush, and I turned them over. It took me about 30 minutes (the thickness was about 1 cm)
  3. Melt the chocolate in a water bath and, after the cookies have cooled, grease half of each cookie. Dip in coconut and almond petals. Leave until the chocolate hardens. I then put it in the refrigerator.

Enjoy your meal!

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