Coconut cookies with condensed milk
4 servings
20 minutes
Coconut cookies with condensed milk are the embodiment of refined simplicity in French cuisine. Light, airy, with a crispy crust and tender center, these sweet clouds melt in your mouth, leaving a subtle vanilla aroma and rich coconut flavor. The origins of such recipes trace back to the traditions of French pastry art, where not only flavor harmony but also texture is important. These cookies are perfect for a cozy tea time or as a morning treat. They can be served with fruits, creams or simply enjoyed for their natural sweetness. Simple ingredients transform into a true dessert masterpiece thanks to careful preparation techniques: delicate whipped egg whites give the dough airiness while baking to a golden crust reveals the full spectrum of flavor nuances. True pleasure in every bite!
1
Mix coconut flakes with condensed milk and vanilla sugar.
- Desiccated coconut: 200 g
- Condensed milk: 200 g
- Vanilla sugar: 1 teaspoon
2
Add a pinch of salt to the chilled egg whites and whip until stiff peaks form.
- Salt: pinch
- Egg white: 2 pieces
3
Carefully add the egg whites to the coconut mixture in portions and mix until smooth.
- Desiccated coconut: 200 g
- Condensed milk: 200 g
- Egg white: 2 pieces
- Vanilla sugar: 1 teaspoon
4
Line the baking tray with parchment paper or a silicone mat. Use two teaspoons to place the dough in small mounds, spaced 1.5–2 cm apart.
5
Preheat the oven to 160 degrees. Bake the cookies for twenty to twenty-five minutes until golden.
