John Myers
Christmas Cookies: Coconut Gingerbread
The perfect christmas cookies: coconut gingerbread recipe with a picture and simple step-by-step instructions.
- 225 g Sugar
- 2 Pc. Eggs
- 1 tsp Cinnamon
- 0,5 tsp Ground carnations
- 225 g Desiccated coconut
- 275 g Flour, preferably type 630 spelled
- 2 tsp Baking powder
- 125 ml Milk
- Lemon cake icing
- Baking wafers
- These gingerbread cookies are mixed together in a flash. In a large bowl, stir the sugar with the eggs on the highest setting using the whisk of the hand mixer until frothy. Mix the flour, baking powder, desiccated coconut, cinnamon and cloves and stir in briefly on a low level, alternating with the milk.
- Place piles next to each other with a tablespoon on a baking sheet lined with baking paper. If you like, you can spread the dough on wafers (e.g. I used wafers with a diameter of 7 cm).
- Bake in the preheated oven on the middle rack at 180 degrees top / bottom heat for approx. 20 – max. 25 minutes. If you use smaller wafers with a diameter of 5 cm, the baking time is approx. 15 minutes. The gingerbread should still be slightly soft as it hardens when it cools.
- Melt the lemon glaze in a water bath and coat the cooled gingerbread with it. Decorate if you like. I have z. B. sprinkled a mix of chopped cranberries and pistachios over the top.
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