Coconut cookies Kokosanka are fragrant and airy, an ideal addition to holiday gifts and tea drinking. Store in a closed container at room temperature for up to a week.
Choose coconut chips that are dense, fragrant, fat-free will not work
Gluten Free Baking • Без глютена
Coconut Baking • Выпечка с кокосовой ст...
Cookies • Печенье
Sweet Gifts • Сладкие подарки
Ingredients
Egg whites - 2 pieces (70 g)
Sugar - 100 g
Starch - 10 g
Plain coconut - 200 g
Salt - 0.5 g
Preparation
1. Combine egg whites of room temperature with a pinch of salt, beat into a homogeneous foam without large bubbles.
2. Add sugar in small portions, mix with vanilla if desired. Increase mixer speed to maximum and beat into a stable glossy mass that adheres well to the whisk.
3. Add the starch and stir at the minimum mixer speed.
4. Add the coconut flakes in several stages and mix with a spatula. The mass is thick and adheres well to the spatula.
5. Put the blanks on baking paper with a non-stick layer using an ice cream spoon, this can be done with a regular spoon or with your hands.
6. If desired, smooth the surface with a spatula or fingers.
7. Bake in an oven preheated to 140 ° C on a medium level without convection for 30 minutes.
8. Finished biscuits are firm and crispy on the outside and soft on the inside.
Note!
The baking time may differ from the one stated in the video, focus on your oven, and also take into account the material from which the form is made.
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irinapodolyan # cookies # kokosanka # cookies kokosanka # of kokos