Coconut cookies

This has always been one of my favorite treats. Every time I made them according to the recipe from my mother’s recipe book and it never occurred to me to change anything because the cookies were always perfect. As I also eliminated milk from my diet, then I simply had to adapt most of the recipes to my new diet. So these cookies became coconut cubes from head to toe! And here’s why.

I replaced all the milk ingredients with coconut products! So I got a completely milk-free cake, a little different from my mom’s original version.

If you decide to put only plain gluten-free flour in the biscuit, then feel free to put 300g, and if you follow my recipe (I used a mixture of coconut and Schar Mix B flour) then the amounts are smaller because coconut flour absorbs milk much more than regular.

 

AuthorTeaDifficultyIntermediate

Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Biscuit
 2 eggs
 100 g brown sugar
 300 ml coconut or almond milk
 100 g coconut flour
 140 g Schar Mix B flour
Chocolate dip
 300 ml coconut or almond milk
 100 g dark chocolate
 50 g brown sugar
For decoration
 100 g coconut flakes

1

- Beat eggs with sugar.
- Add milk and oil and mix everything well again.
- In another bowl, mix the flour with the baking powder and combine it with the liquid ingredients.
- Transfer the resulting mixture to a baking tin lined with baking paper.
- Bake for 30 minutes at 220ºC.

2

- Put milk, sugar, and chocolate in the saucepan and stir over low heat until everything is melted and combined.

3

- When the biscuit is ready, cut it into cubes and dip each cube first in chocolate sauce and then in coconut flakes.

Ingredients

Biscuit
 2 eggs
 100 g brown sugar
 300 ml coconut or almond milk
 100 g coconut flour
 140 g Schar Mix B flour
Chocolate dip
 300 ml coconut or almond milk
 100 g dark chocolate
 50 g brown sugar
For decoration
 100 g coconut flakes

Directions

1

- Beat eggs with sugar.
- Add milk and oil and mix everything well again.
- In another bowl, mix the flour with the baking powder and combine it with the liquid ingredients.
- Transfer the resulting mixture to a baking tin lined with baking paper.
- Bake for 30 minutes at 220ºC.

2

- Put milk, sugar, and chocolate in the saucepan and stir over low heat until everything is melted and combined.

3

- When the biscuit is ready, cut it into cubes and dip each cube first in chocolate sauce and then in coconut flakes.

Coconut cookies
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