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I saw this recipe a long time ago on Laura Laurentiu's blog and I saved it with the idea of making these cookies too. They have a pleasant aroma of butter and coconut, vanilla and I'm not talking about taste anymore. I will definitely make them again. and other times especially because they last a long time, and why they stay, why they become more beech.
- 2 yolks
- 200 gr butter
- 50 gr coconut
- 100 gr powdered sugar
- 150 ml of cold milk
- 250 gr flour
- 1 pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- 1 teaspoon powdered sugar with vanilla pods
- orange peel
- 1 tablespoon sugar + 1 tablespoon coconut
Preparation time: less than 90 minutes
RECIPE PREPARATION Cookies with butter and coconut:
In a bowl, mix the butter (from room temperature) with the powdered sugar until it becomes a cream, then add the yolks.
Incorporate flour, baking powder, coconut, salt and mix well.
Then we put the vanilla essence, the sugar with vanilla pods, the grated orange peel.
Towards the end we add a little milk, mix with a silicone palette and when we obtain a creamy consistency we stop pouring more milk.
Grease a pan with butter and line with baking paper.
In a bowl, put the dough and form some circles directly in the tray.
Mix the spoonful of sugar with the spoonful of coconut and sprinkle over the cookies a little at a time.
Put the tray in the hot oven at a suitable temperature and let the cookies there turn a golden color on top.
We take them out on a plate and form others until we finish the whole dough composition.
I got 2 and a half trays.
Let them cool then serve!
Source of inspiration Thanks for the recipe!
The best cookies in the world
They have a unique taste, due to the wonderful combination of ingredients, they are crispy and gummy at the same time. Fast, cheap, super tasty. What's more, they're ideal! Let's make a polka dot tray with the best cookies in the world!
Beat the butter with the caster and brown sugar with a fork. Pour in the oil and mix well until you get a creamy paste. Add the egg and vanilla essence and mix well until you get a creamy and homogeneous paste. Add salt and baking soda, mix well to distribute evenly. Add oatmeal and flour, mix. Then, in turn and stirring gently and continuously, add the coconut flakes, chopped walnuts / hazelnuts and crushed cornflakes.
Let the dough cool for at least an hour (if you exceed 4 hours, when you take it out you have to let it heat up a bit, at room temperature).
Preheat the oven and place a waxed paper on a tray.
Then, with the spoon / teaspoon, place the cookies in the tray one at a time and at a distance of 5 cm between them. Bake them for 9-11 minutes or until the bottom of the cookies turns brown. Allow to cool for 5 minutes before serving.
They can be stored in the refrigerator for 5 days and in the freezer for 1 month, at most.
Coconut cookies (recipe without butter)Coconut cookies, butter-free recipe
I can't tell you how delicate and tasty these are coconut cookies. It is a very simple recipe, and although we do not use butter, they are some of the freshest cookies made so far. Be sure to try them.
For breakfast or for any sweet break, next to coffee, tea or milk, these cookies will be loved by the whole family. Especially the little ones will love these little sweet wonders with coconut!
Yesterday I made these cookies and in the evening they were a memory, so today I make them again. Right now I'm waiting for the oven to heat up to bake them.
Coconut cookies, childhood memories
As children, we rarely eat coconut sweets, my mother can't stand it, and because of this, she didn't make us any coconut sweets. I sometimes ate the rolled cake made by my grandmother, but she didn't particularly like the rooster's flavor either, so my brother and I got used to it without this delicious taste. It wasn't until I moved into my house that I started cooking coconut dishes.
These cookies look like chocolate crinkles, my favorite cookies! On the blog you can also find the recipe for fasting biscuits with oranges and biscuits with lemon, everyone has this wonderful icing of caster sugar and powdered sugar. I invite you to try them.
The dough of these tender cookies should be soft, but at the same time well bound. When forming the cookies, they must bind well, be compact, in no case too dry. If the dough comes out too dry and you can't form the cookies, add another tablespoon of milk. If the dough is too wet, another 1 tablespoon of coconut flakes is needed.
The most tender and delicious coconut cookies are waiting for you to try them. A recipe for the whole family.
- 200 & # 32 g & # 32 soft butter with min. 80% fat
- 300 & # 32 g & # 32 flour
- 1 & # 32 or
- 100 & # 32 g & # 32 powdered sugar
- 1/2 & # 32 teaspoon baking powder
- 1 & # 32 teaspoon vanilla extract
- a pinch of salt
The nutritional data provided in some recipes are estimated, and their role is only informative. Values cannot be guaranteed and should not be used in the treatment of medical conditions.
The equipment and ingredient sections above may contain affiliate links to the products I use and recommend.
Have you tried the recipe? Tag @iuliana_bucate_aromate or hashtag #bucatearomate on Instagram so I can find you!
The crescent cookies with butter and vanilla are kept very well for a few days in a box with a lid placed in a cool place. In the pantry, for example, it's perfect.
Stay tuned, there are other easy and delicious cookie recipes to welcome Santa Claus. In the meantime, however, you can find other wonderful recipes for the upcoming holidays with my talented and nice fellow bloggers:
Chocolate and coconut cookies
Chocolate and coconut cookies. They are wonderful! I'm looking for the perfect cookie now and I've come to these too. Anything with chocolate is very good, especially since I actually used raw cocoa nibs & # 8211 core from raw and organic cocoa beans. They are very different from chocolate and are bitter, but it's about taste and habit in the end. They are very healthy, as an idea. If you don't have one, you can use anything else to flavor the cookies & # 8211 chocolate pieces or chocolate chips, nuts, candied fruit or you can leave them so simple, just with coconut.
I like cookies very much and I have even tried many recipes so far at work, but also at home. I know everyone likes the American ones with chocolate chips or more recently I hear about the noisette or brown butter version for a special flavor. I'll try because I'm a fan of this butter and its caramelized hazelnut flavor.
For these cookies I chose coconut flakes because I like them. Worse because it's prettier, but even when I taste something with coconut I find it wonderful. It can be a little nasty to taste and I never liked the Bounty bar, yuk! The flakes are ok but the smell that comes out of the oven during baking is to die for.
I'm not hard to do. However, it requires cooling time, like any butter-based cookie and rolled like a salami. They are made like sweet tart dough and you can even use the recipe for a tart top. Set aside the chocolate and coconut and roll out the dough into a tart shape. The recipe is from confectioner Omar Busi. With pleasure!
for 30 cookies
- 162 gr cold butter, cubes
- 225 gr flour
- 25 gr almond flour
- 125 gr powdered sugar
- 1 or
- 50 gr cocoa beans / chopped chocolate / chocolate chips / walnuts
- Mix all the dry ingredients in a bowl. We can use a target to combine everything very well.
- Add cold butter, cubes. With our fingertips, we rub it with flour until we have a dough with the consistency of crumbs.
- Add the egg and mix it with a fork at the beginning to moisten the dough.
- Then, by hand, we roll the dough into a uniform and smooth ball. We're a little upset about that.
- Add the chocolate and incorporate it into the dough.
- Cover the bowl and keep the cookie dough in the fridge for 5 minutes.
- Then we roll everything into a long stick.
- Sprinkle coconut flakes on a baking sheet. We roll the bar through the coconut. Remove the flakes and wrap the stick in baking paper and cling film.
- Keep the dough in the fridge for 30 minutes & # 8211 a few hours. How we have time.
- Remove the stick and cut it into 1 and a half cm slices with a sharp knife.
- We bake the cookies with space between them because they are still stretched.
- Bake for 12-14 minutes at 180 degrees. Cool and serve.
These cookies keep in a tightly closed container for 10 days.
They are good to serve with tea or coffee in the morning. I also go as a remedy for the appetite for sweets after dinner, which I know we all have. A cookie and ready appetite or come on 2. I put them in jars and keep them in the cupboard next to the tea boxes to hide them and not to keep them in light or sun.
The soft butter is mixed with the sugar and a pinch of salt until it becomes frothy. Add the orange peel, then the eggs one by one, mixing well after each one.
In the obtained cream, incorporate with a spatula sifted flour together with the baking powder. We let the dough rest for about half an hour, I didn't put it in the fridge so that it doesn't harden too much.
Put the dough in a posh with a star-shaped tip and spread circles in a tray lined with baking paper.
Bake on medium heat for about 15-20 minutes, depending on the oven. It should brown slightly underneath. Carefully remove to a grill and leave to cool.
The broken chocolate melts in a bain-marie together with a few tablespoons of milk. Add milk according to the desired consistency.
The cookies are passed through melted chocolate and placed on a grill to dry. Sprinkle with coconut flakes.
The best coconut cookies
The ingredients you need for these cakes are as follows:
- half a teaspoon of salt
- a quarter teaspoon of baking powder
- 120 gr of unsalted butter, cut into cubes
- a teaspoon of vanilla essence.
The preparation method is as follows:
Preheat the oven to 180 degrees Celsius, and then place 200 g of coconut flakes on a tray. The remaining amount of flakes should be mixed with sugar, salt and baking powder. It is preferable to use a small food processor for this, so that the mix is homogeneous. After that, add the butter, the egg and the vanilla essence in the robot's container, continuing to mix, until you get a unitary composition. At the end, add flour and make sure to mix this time too until everything turns into a fine dough, without lumps.
Using a spoon, take small amounts of the composition and pass them through the coconut flakes kept separately. The cookies can have any shape you want: spherical, oval or slightly domed, with a flat base.
Once you have passed this stage and finished all the dough, put the cakes obtained in the oven, in a tray whose bottom is lined with baking paper. Let them bake for 23-25 minutes or until they turn golden. Then, take them out of the oven, leave them to cool and enjoy them with your loved ones!
Now that you know how to cook coconut cookies, discover here another recipe in which this exotic fruit is a basic ingredient: coconut and pineapple cake!