Coconut-almond cookies

12 servings

45 minutes

Coconut-almond cookies are a refined blend of airy texture, crunchy almonds, and delicate coconut flavor. This recipe, inspired by European baking traditions, dates back to times when nuts and exotic spices added a special charm to desserts. The light and fragrant dessert pairs perfectly with morning coffee or evening tea. The shortcrust pastry forms the base of the cookie, while the rich coconut-almond mixture completes the composition. After baking, it is cut hot to achieve even squares with a crispy crust. Coconut flakes add softness, while almond flakes enhance the depth of flavor. These cookies will become a favorite treat for sweet lovers, combining simplicity in preparation with exquisite taste.

Energy value per serving

• Calories: 374.7
• Proteins: 6.7g
• Fats: 20.5g
• Carbohydrates: 43.3g

Ingredients

• Wheat flour: 250 g
• Brown sugar: 1.5 glass
• Butter: 100 g
• Chicken egg: 2 pc
• Vanillin: 1 tsp
• Baking powder: 1 tsp
• Salt: 0.5 tsp
• Coconut flakes: 120 g
• Almond flakes: 120 g

Cooking steps

1. Mix 1 cup of flour, 0.5 cup of sugar, and butter. Knead the dough.

   Required ingredients:

   • Wheat flour: 250 g
   • Brown sugar: 1.5 glass
   • Butter: 100 g

2. Spread the dough in a thin layer on a sheet (28x18 cm) and bake at 190 degrees for 10 minutes.

3. Beat the eggs, mix with 1 cup of sugar, vanilla, and 2 tablespoons of flour. Add salt, baking powder, almond, and coconut flakes.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Brown sugar: 1.5 glass
   • Vanillin: 1 teaspoon
   • Wheat flour: 250 g
   • Salt: 0.5 teaspoon
   • Baking powder: 1 teaspoon
   • Almond flakes: 120 g
   • Coconut flakes: 120 g

4. Cover the cake with the mixture and bake for another 20-25 minutes.

5. Cut the finished cookies into squares while hot.