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Nut nougat cream cookies with coconut

updated

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Ingredients for 1 servings:

  • 300 g hazelnut nougat cream
  • 200 g flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 90 g desiccated coconut
  • 2 eggs
  • 2 tbsp schnapps (hazelnut schnapps) or similar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Combine the hazelnut nougat spread with the eggs and schnapps. Combine with flour, baking powder, salt, and desiccated coconut and stir into a dough. Scoop out the cookies with a tablespoon and place them on two baking sheets lined with parchment paper. Bake at 180°C (top/bottom heat) for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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