Eggless Coconut Cookies
4 servings
35 minutes
Eggless coconut cookies are a delicate and fragrant treat, perfect for those who want to enjoy sweetness without using eggs. European cuisine is known for its simple yet exquisite flavors, and this recipe is a testament to that. The base of the cookie is coconut flakes, giving it a characteristic exotic aroma and a soft, slightly crunchy texture. Butter and sugar provide sweetness and a pleasant creamy consistency, while flour makes the cookies dense and crumbly. These cookies make an excellent addition to morning coffee or evening tea, and their ease of preparation makes them accessible even for beginner cooks. They are suitable for both everyday snacks and festive tables, delighting with their natural taste and simplicity of ingredients.
1
Mix softened butter into the flour. Add sugar, coconut flakes, and milk. Knead into a homogeneous mass.
- Butter: 100 g
- Sugar: 100 g
- Desiccated coconut: 50 g
- Milk: 2 tablespoons
- Wheat flour: 200 g
2
On a floured table, roll out the dough to a thickness of about 3 millimeters. Cut into small rectangles and place on a baking sheet lined with parchment paper or greased with oil. Put in an oven preheated to 180 degrees and bake for 15 minutes.
- Wheat flour: 200 g
