Crispy Coconut Cookies
10 servings
30 minutes
Crispy coconut cookies are a refined treat with an Asian character, embodying the warmth of tropical coconut groves. Its origin can be linked to Chinese cuisine, known for its love of light, airy desserts. The cookies become incredibly crispy due to the combination of shredded coconut, powdered sugar, and egg white. Butter adds tenderness, while the thin golden edges provide an appetizing texture. These treats pair wonderfully with green tea, highlighting its subtle flavor nuances. They can be served as an elegant dessert for a festive table or simply enjoyed in a cozy setting, savoring every crispy note. The simplicity of preparation makes this recipe ideal even for baking novices.
1
Melt the butter and let it cool.
- Butter: 50 g
2
Preheat the oven to 180°C. Line the baking tray with non-stick silicone.
3
Grind the coconut into fine crumbs. Add powdered sugar and flour, and mix. Then add egg whites and cooled butter. It should result in a homogeneous, slightly runny paste.
- Coconut: 85 g
- Powdered sugar: 85 g
- Wheat flour: 25 g
- Egg white: 2 pieces
4
Transfer it to a bowl.
5
Place 1 teaspoon of the mixture on silicone. Bake for 7 minutes until pale golden color appears.
6
Take the baked cookies out of the oven and place them on a rack.