Delicious Butter-free coconut cookies, they are prepared in 5 minutes and bake in no time. For this recipe we use whole eggs, 2 are enough, and as anticipated we do not use butter, but coconut oil, which in addition to making our cookies melt makes them even richer in taste, intense coconut. In the dough of these cookies there goes both flour and coconut which makes them really special. I bet these will become your favorite coconut cookies, mine already are, and I would say that after almond cookies and walnut cookies they are my favorite cookies.
Ingredients for Approximately 24 Cookies :
- 200g (1⅔ cups) all-purpose flour (type 00 flour)
- 100g (1 cup) finely grated coconut (or desiccated coconut)
- 2 eggs
- 100g (½ cup) coconut oil (melted)
- 100g (½ cup) granulated sugar
- 6g (1½ tsp) baking powder
- Vanilla extract (to taste)
- Powdered sugar (for dusting, as needed)
How to make Butter-free coconut cookies:
- In a bowl we put all the ingredients, flour, granulated sugar, eggs, coconut rapè, baking powder, vanilla, and the coconut oil, if thickened we melt it in a small saucepan on the stove or in a small bowl in the microwave, it will only take a few seconds.
- We process the ingredients to obtain a smooth dough, a kind of soft shortcrust pastry.
- We take one teaspoon of the mixture at a time and work it between the palms of our clean hands to form a ball. We dip in powdered sugar, or if you like also in granulated sugar.
- We deposit the balls, our coconut cookies, as we go, on 2 baking sheets lined with parchment paper, arranging 12 cookies per baking sheet spaced out.
- Ready the first pan we put it in the fridge, where we leave for about 10 minutes, just long enough to bring the oven to temperature, 180°C (350°F) static. Meanwhile, we prepare the second baking pan.
- We bake the first pan halfway through the oven as soon as it comes to temperature, and bake for 12 minutes, let cool in the pan because as soon as we take them out of the oven they are soft. Meanwhile, we leave the second pan in the refrigerator, which we will bake immediately after the first. We let the coconut cookies without butter, with odi coconut oils and raped coconut or coconut flour, cool completely before storing them in a sealed container.
- The cookies keep great for several days, best sealed so they stay as soft as freshly made.
- If you like, you can frost the cookies with dark chocolate melted with a little coconut oil.
Bon Appétit!
