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Apricot and coconut cookies

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Ingredients for 1 servings:

  • 6 apricot(s), dried
  • 2 eggs
  • 1 tsp lemon juice
  • 150 g sugar
  • 230 g desiccated coconut
  • 1 pinch of cardamom
  • 1 tsp. clove powder
  • 1 pinch of nutmeg, freshly grated
  • 40 wafers (4 cm diameter)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Finely dice the apricots. Beat the eggs with lemon juice and sugar until frothy. Stir in the desiccated coconut, apricots, cardamom, clove powder, and nutmeg. Let everything rest for about 30 minutes. Preheat the oven to 175°C (fan). Place the wafers on a baking sheet. Place mounds of dough on the wafers and bake for about 15-20 minutes until golden brown.

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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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