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
- Mix all ingredients in a food processor or with a fork until a sticky homogeneous mixture is obtained.
- 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)
- 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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