Coconut Cookies with Cane Sugar
4 servings
30 minutes
Coconut cookies with cane sugar are a refined treat of French cuisine that combines an airy texture with a rich caramel aroma. This dessert, inspired by traditional macarons, originates from culinary experiments with coconut flakes. The cookie's flavor is unique: the softness and tenderness of the meringue dough blend with a crispy crust and deep sweet aftertaste. It can be served with tea or coffee and also used as a base for more complex desserts. This is the perfect treat for lovers of exquisite pastries that captures the heart from the first bite.
1
Beat the egg whites with sugar and syrup in a large heatproof bowl. Place it in a water bath and heat until warm. Remove from heat and add vanilla, coconut flakes, and flour. Mix well. Cover the bowl with plastic wrap and refrigerate until set.
- Egg white: 4 pieces
- Cane sugar: 450 g
- Glucose syrup: 1.5 tablespoon
- Vanilla extract: 1.5 teaspoon
- Desiccated coconut: 180 g
- Wheat flour: 125 g
2
Meanwhile, preheat the oven to 150 degrees. Line two baking trays with parchment paper.
3
Take the cooled mixture with a teaspoon and shape into balls with wet hands. Slightly press them and place on a baking sheet. Bake for 15 minutes until golden. Let cool for 5 minutes on the sheet. Then transfer to a container.
