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THE Coconut biscuits they are gods quick treats And very easy with alone 3 ingredients: coconut flour, egg whites And sugar! Enough 10 minutes to prepare the dough, 15 minutes cooking in the oven and they are ready to taste! Follow this Recipe and you will get gods coconut biscuits scentedfrom the soft texture And chewy inside similar to the Ricciarelli thanks to the coconut that provides moisture ; and delicately crispy on the outside like Meringues. In short, one divine goodness from the embarrassing ease!
By now you know how much you love the coconut sweets: from the soft cake to the cold balls, soft squares, to the creamy tart, they literally sell like hot cakes! This time I wanted to make some CookiesStill quicker of the classic coconut shortcrust pastry. No sooner said than done, time to beat the egg whitesmix them with the other ingredients and a soft doughfrom which biscuits can be formed with a piping bag or two tablespoons ! from this basic version you can create delicious treats Coconut and chocolate biscuits adding to the dough 50 g of drops. You can serve them natural or with one dusting of icing sugar! Just like the butter biscuits and the whipped shortcrust biscuits, the coconut biscuits are also perfect to serve fortea time, snack afternoon, a breakfast with hot milk. Since they can be kept for 1 monththey are also ideal for pack up And give for Christmas! Being gluten free they are also perfect for celiacs just like gluten-free biscuits!
Discover also:
Homemade Bounties (sweets with a coconut heart covered in chocolate)
Coconut biscuits recipe
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes | 15 minutes | 25 minutes |
| Quantity for approximately 25 pieces |
|---|
|
How to make coconut biscuits
First of all, whip the egg whites until stiff with the vanilla and sugar. You will have to obtain a firm and firm mixture.
Finally, gently incorporate the coconut, mixing from bottom to top with a wooden spoon or spatula. The final result must be a firm and soft dough:
Place in a piping bag with a wide nozzle; alternatively, cut the piping bag at a height of 1 cm or you can use a teaspoon to make small mounds:
Then cook in a preheated static oven at 180° for about 12 – 15 minutes in the middle part. If you see that they are browning, add aluminum foil.
Remove from the oven and leave to cool outside the pan on a wire rack.
Finally sprinkle with icing sugar
Here are yours ready Coconut biscuits
Save the coconut biscuits
For about 1 month, even longer, in a tin or biscuit tin, away from sources of humidity and heat!
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