Coconut cookies with cream are delicious and fragrant treats, easy to make, perfect for breakfast, snack time, with coffee or tea. They are prepared quite quickly and can be stored in a tin box for about 3–4 days. These adorable cookies can also be flavored and customized as we like. We can, in fact, add chocolate chips, chopped almonds, or pistachios to the dough. The recipe for these delights comes from an old edition of a magazine “The Golden Fork” with many recipes by the talented blogger Chiara Pallotti from “Le pupille gustative“.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 30 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Christmas
Ingredients
- 7 oz Coconut flour
- 1 1/4 cups All-purpose flour
- 3/4 cup Sugar
- 2 Eggs (medium)
- 1/3 cup Fresh cream
- 1 pinch Fine salt
- 1 tsp Baking powder
- as needed Lemon zest (grated)
Preparation
In a large bowl, sift together the all-purpose flour with the baking powder, and add the coconut flour.
In a smaller bowl, whisk together the eggs, sugar, and cream.
Once well blended, add the liquid mixture to the flour, add the pinch of salt and the lemon zest. Knead with your hands; you will quickly get a soft but compact dough, pleasant to work with.
If the eggs are large, add only one, to avoid ending up with too soft a dough.If it does happen, you can remedy by placing the dough in a pastry bag and forming cookies with the design you like, remembering to let them rest in the fridge as described below.
Line a baking sheet with parchment paper and, using two teaspoons, form our cookies by scooping out a walnut-sized ball (we can also make them smaller, obtaining about 50 cookies) that we place on the lined sheet.
Space them a finger’s width apart from each other, and when we have finished making our cookies, place them in the fridge, in the coldest part, for about 30 minutes well covered.
After the time has passed, bake at mid-height for about 15/20 minutes at 350°F in a hot oven. The coconut cookies with cream are ready when their base becomes golden. Let them brown on top as well, for a few minutes. Take them out and let them cool before dusting them with powdered sugar.
