Modern cooking has virtually no boundaries, the benefit is that we can always visit the nearest supermarket to bribe products for creative creativity in the kitchen.
That is why modern housewives are not at all afraid to experiment and try something new. So, at present, cookies with coconut flakes and flour are gaining more and more popularity, which will not only add interesting taste and aroma, but will also make baking much more useful.
Big question
Along with the topic of today's article, probably many have a question about where to find coconut flakes and flour. Of course, the first option is even more accessible, but you will have to spend a lot of time searching for the second, especially if you live in a small city where there are no specialized stores.
There is a solution, and it does not consist in postponing the recipe for a while. For this, we will simply use a whole, natural coconut, from which we will subsequently receive all the necessary ingredients.
Coconut Selection
First of all, it is worth considering all the options available. To make coconut cookies light and airy with a natural taste, you should carefully choose the fruit.
Firstly, there should not be any spots and dents on its surface, because in this way you can understand that the inner contents are intact.
Secondly, there should not be mold on the outer shell of the coconut either, so take a good look at the fruit.
Thirdly, you need to shake the coconut before buying to make sure there is a liquid inside that will confirm the freshness of the product.
After you take these three simple points into account, you can safely buy coconut.
Grocery list
Is it time to go to the store to buy all the other ingredients for making coconut cookies? This need is most often absent, because if you have already bought coconut, then the rest of the ingredients of the recipe can be found in the refrigerator of every housewife:
- Egg - 1 pc.
- Butter - 200 g.
- Sugar - 80 g.
- Baking powder for dough - 1 tsp.
- Coconut (from it we get chips, from which we can later prepare flour) - 1 pc.
- Flour - 250 g (with the addition of another 50 g of coconut flour).
Coconut Peeling
- To get started, look at the three "eyes" located on the fetus. One of them should be soft when the other two are solid and dense, so it’s easy for you to pierce the first and pour all the liquid from the coconut into a previously prepared container. It should not be poured out, as this is the concentrate that we will use later.
- To open the coconut without much difficulty, you need a small hammer. Gently tapping the instrument along the entire circumference, we will soon achieve a shell break.
- Then you need to remove all the flesh and cut into small cubes. In this case, you can not clean the outer dark layer from the filling, since it absolutely does not affect the taste.
Getting chips and flour
- We transfer the finished coconut flesh into a chopper / blender, fill it with several glasses of boiled water and the concentrate obtained earlier. Grind the finished mixture for several minutes until very fine chips are obtained.
- We filter the liquid through several layers of gauze, carefully squeezing the "cake" in the fabric. The resulting white mixture can be safely called coconut milk, and the residues from grinding - the necessary chips for us.
- It's time to dry the cake in a pan / in the oven / at room temperature. The choice is yours, but do not forget to constantly stir the chips so that the process runs evenly.
- Ready chips can already be used, and to get flour, just grind it in a coffee grinder. Ready flour is stored in the refrigerator.
Coconut Cookies
- We leave the oil in advance outside the refrigerator so that it softens a little, and then proceed to the most interesting.
- Mix the softened butter, egg and sugar in a deep bowl, obtaining a homogeneous consistency.
- Then we add all the dry ingredients (and this is flour (wheat 250 g + coconut 50 g) and baking powder) in the bowl, and gently begin to knead the dough. To thoroughly knead the dough, we still have to lay it on a flat surface of the table / cutting board.
- After a few minutes, we return the finished kolobok to the container, cover it with cling film and send it to the refrigerator for a couple of hours so that it freezes well.
- We divide the cooled dough with a knife into equal parts (first in half, then each part in half, and so on, until you get the required size) and form the balls. In fact, you can make any shape, as the dough is supple and elastic.
- After that, we roll almost finished coconut cookies in chips and send to the oven (180 degrees - 15-20 minutes, depending on your stove). In the last few minutes, you need to look more often and monitor the cookies so that it does not burn, after which it needs to be slightly cooled and served.
Mistresses are glad, guests are full
Today we learned how to cook simple coconut cookies, the recipe of which turned out to be much more interesting than you might think. In addition, we studied in more detail the main component of this dessert, without which we would hardly have been able to achieve such a result.
Honestly, when you try it, you feel that coconut cookies are soft inside and out, but at the same time crisp and loose. This we achieved precisely thanks to the sand dough, the texture of which, more than ever, by the way, is combined with the tempting aroma of coconut.
Therefore, we advise you to quickly eat up coconut cookies and start cooking something new.