Loose Coconut Cookies With Corn Flour - A Step By Step Recipe With A Photo
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Video: Loose Coconut Cookies With Corn Flour - A Step By Step Recipe With A Photo
If you love the coconut flavor, bake these cookies. It turns out to be tender, not dry and very fragrant. It also keeps well, staying fresh for a whole week.
Homemade cakes are always in order, and baking cookies with coconut flakes is a snap. The addition of corn flour will make it crumbly and will extend the shelf life, because corn flour baked goods do not stale for a long time! Tip: use a food processor when mixing - and cooking will take even less time. Try it!
Purpose: For an afternoon snack
Main ingredient: Flour / Corn flour
Dish: Baking / Cookies / Sweet
- butter - 180 Grams
- sugar - 150 Grams
- condensed milk - 3 tbsp. spoons
- egg - 1 Piece (selected)
- yogurt - 150 Milliliters (thick without additives)
- coconut flakes - 80 grams (less)
- corn flour - 160 Grams
- baking powder - 10 Grams
- vanillin - 1 pinch
- salt - 1 pinch
How to Make Corn Flour Loose Coconut Cookies
The cooled butter must be cut into pieces and placed in the bowl of the food processor. Add sugar, vanillin, salt and coconut. In pulse mode, grind into crumbs. Transfer the crumbs to a spacious bowl and add the egg, condensed milk, and plain plain yogurt. Add flour sifted with baking powder and quickly knead the dough. The dough is soft, but not sticky. Spoon the dough with a teaspoon and use the second spoon to spread it on the baking mat, leaving large gaps. On top of the dough, press a cross on a cross with a fork, forming cakes and at the same time decorating future cookies with a relief. Bake in an oven preheated to 200 degrees until light blush. Cookies are baked quickly, 8-10 minutes. Cookies are soft and brittle. Place them gently on a wire rack and cool completely. Flavored cornmeal coconut cookies are ready!