Today we’re making rustic cookies, perfect for an honest, wholesome breakfast. They’re easy and quick to prepare: you make them by hand and you don’t need molds or any special accessories — just a baking sheet, a spoon and a bowl.
These cookies are crunchy and fragrant thanks to the coconut and so delicious they’ll be snapped up by the family, their goodness winning over both adults and kids. With a few simple ingredients we get cookies so tasty and indulgent it’s hard not to sample them!
Let’s prepare them together!
See you soon, Susy.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 27
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 52.59 (Kcal)
- Carbohydrates 5.40 (g) of which sugars 2.23 (g)
- Proteins 1.16 (g)
- Fat 3.10 (g) of which saturated 2.25 (g)of which unsaturated 0.68 (g)
- Fibers 0.87 (g)
- Sodium 20.02 (mg)
Indicative values for a portion of 14 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the rustic cookies
- 1 cup whole wheat flour
- 1 1/2 cups shredded coconut
- 2 eggs (lightly beaten)
- 1/4 cup brown sugar
- 3 tbsp butter
- Half lemon zest (grated)
- Half lemon (juice)
- 1 pinch salt
Tools
- Grater For lemon peel
- 1 Bowl
- 1 Spoon
I used a multifunction grater for the lemon zest; if you’re interested you can find it HERE
Preheat the oven to 428°F. In a large bowl sift the flour and the pinch of salt, then add the shredded coconut, the brown sugar and the grated lemon zest. Stir the ingredients with a spoon. Add the butter in small pieces and work until you obtain a coarse, crumbly mixture.
Add the lemon juice and the eggs, then mix until you get a smooth dough.
Butter the baking sheet or line it with parchment paper. Scoop the dough with a spoon to form balls, flatten them slightly with the palm of your hand and place them about 2 inches apart.
Bake the cookies for about 8–10 minutes or until they are lightly golden. Once baked, let them cool on a rack before serving.
Storage
You can store the rustic cookies in a tin box for 4–5 days.
