John Myers
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Cookies: Easter Coconut Biscuits
The perfect cookies: easter coconut biscuits recipe with a picture and simple step-by-step instructions.
For the dough:
- 100 g Cold butter
- 40 g Coconut oil
- 40 g Maple syrup
- 250 g Wholemeal spelled flour
- 2 tbsp Water
- 1 Msp Vanilla powder
For covering:
- 3 Pc. Protein
- 1 pinch Salt
- 70 g Rice syrup powder or xucker
- 140 g Desiccated coconut
- Mix the butter, coconut oil and maple syrup until frothy, then stir in the flour. Depending on the consistency of the dough, add 2 tablespoons of water or not. The dough should be kneadable with your hands (typical cookie dough ;-)) Wrapped in foil, chill for about 1 hour.
- Beat the egg whites with salt until stiff, gradually stirring in the rice syrup powder. Finally, carefully fold in the desiccated coconut.
- Roll out the dough thinly on a floured surface or between two cling films and cut out either rabbit or lamb shapes. Place on a baking sheet lined with baking paper and distribute the coconut mass on the cookies as “fur”.
- Bake in a preheated oven at 180 degrees top / bottom heat for about 10 – 12 minutes until golden yellow. If you like, you can draw your nose and eyes on the cooled cookies with liquid chocolate.
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