Cocoa and Coconut Checkered Cookies Without Eggs
Delicious cookies made in a checkered style using two shortcrust pastries, one white with coconut and one with cocoa. These cookies are often made this time of year and also make nice little gifts for our loved ones. These cookies are very simple to make and are egg-free, so they are suitable for those who are intolerant or for people who, for various reasons, cannot eat eggs.
If you like cookies, I also recommend trying:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 20/30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Cocoa and Coconut Checkered Cookies Without Eggs:
- 2 cups all-purpose flour
- 5.3 oz butter
- 3.4 tbsp milk
- 0.9 oz unsweetened cocoa powder
- 5.3 oz sugar
- 2 cups all-purpose flour
- 5.3 oz butter
- 5.3 oz sugar
- 3.4 tbsp rum
- 1.8 oz grated coconut (desiccated)
Steps
The preparation of the cocoa and coconut checkered cookies without eggs is very simple, watch the video HERE.
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Preparation of cocoa shortcrust pastry:
Put the sugar, room temperature butter, milk, a little vanilla, cocoa, and mix. Add the flour and knead for a few minutes.
Wrap the dough in cling film and put it in the fridge for about 30 minutes.
Preparation of coconut shortcrust pastry:
Put the sugar, room temperature butter, rum, grated coconut
mix well. Add the flour and knead. Wrap the dough in cling film and put it in the fridge for about 30 min.
After about 30 min, roll out some cocoa pastry and use a template to cut out a square. Press well
put in fridge for a few minutes. Roll out some coconut pastry and cut out a square of the same size.
Press well then brush with some milk. Place the cocoa pastry square on top and press.
Put it in the fridge for about 30 minutes then trim the edges and remove the mold. Cut into strips, brush them with some milk, and stack them to create the checkered effect.
Refrigerate for a few minutes, then cut off the edge and cut to the desired size. Arrange them on baking paper, spaced apart, and bake at 392°F for about 12 minutes.
With the remaining pastry, make more two-tone cookies.
Enjoy your meal!
