John Myers
Pumpkin Coconut Cookies
The perfect pumpkin coconut cookies recipe with a picture and simple step-by-step instructions.
- 230 g Hokkaido pumpkin
- 125 g Butter
- 120 ml Maple syrup
- 1 packet Vanilla sugar
- 1 Egg
- 250 g Spelt flour 630
- 1 pinch Salt
- 1,5 teaspoon Baking powder
- 0,5 teaspoon Cinnamon
- 75 g Coconut flakes
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Pumpkin and coconut flakes are a wonderful combination. If you don't like coconut flakes, you can replace them with ground almonds or nuts.
- Cut the pumpkin in half, then quarter it and weigh it first. Remove the required amount from the seeds and cut into small pieces. Tip: Put the pumpkin in boiling water for 2 minutes. Then it can be cut through like child’s play! For larger pumpkins, simply increase the time to 4 minutes.
- Put the pumpkin pieces in a small saucepan and add 1 cup of water. Then bring to the boil and reduce the heat. About 8-10 minutes until the pumpkin is tender. Now pour off the water and puree the pumpkin. Set aside and let cool.
- Put the butter, vanilla sugar and maple syrup in a mixing bowl. Mix with a hand mixer to a smooth mass.
- Now stir in the egg. Add the cooled pumpkin and stir in briefly.
- Mix the coconut flakes, flour, salt and baking powder in an extra bowl. Now pour the flour mixture into the pumpkin mixture and stir with a dough spoon a few times – until everything is well mixed.
- Preheat the oven top / bottom heat to 180 degrees. Put small heaps on a baking sheet lined with baking paper with the help of 2 teaspoons. Leave a little space as the biscuits will rise a little. Now slide the tray into the middle rail and bake for about 15 minutes until the biscuits take on a light brownish color.
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For me, the dough was enough for 4 trays. I wish good appetite.
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