Coconut cookies

Ingredients for 1 servings:

• 2 eggs
• 125 g sugar
• Lemon zest, from one lemon
• 60 ml oil
• 250 g durum wheat semolina
• 100 g desiccated coconut
• 1 tsp, leveled baking powder
• 10 g icing sugar for dusting
• 1 package of almonds, approx. 200 g

Instructions

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

As a nice gift for every cake table

The dough mixes very quickly, so you can preheat the oven to 180°C right away. Whisk the eggs with the sugar and lemon zest, then add the oil. Then add the desiccated coconut, semolina and baking powder and mix everything together. Prepare a baking sheet and, ideally with lightly oiled hands, shape the dough into small balls and press them down lightly. If you like, you can decorate the balls with an almond instead of powdered sugar. This is very tasty and also looks nice. Bake for about 15 minutes at 180°C, until the cookies are lightly browned. The specified amount fits on one baking sheet and makes about 20 cookies for me. A gap of about 3 cm is sufficient, as the cookies don’t spread much on the sheet during baking. After the cookies are baked and cooled, you can sprinkle them with powdered sugar instead of the almonds. Those with a sweet tooth are welcome to try both and please report back here afterwards.