Coconut cookies without flour and butter
Description
The recipe won’t take much time. Its delicate flavor, refined aroma, and quick preparation will make this dessert a favorite with everyone in the family. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients. Adjust the amount of sugar to your taste; my cookies turned out moderately sweet—if you like them very sweet, add more. The amount of shredded coconut used depends on the size of the chicken eggs.
- 2
Step 2
Crack the eggs into a bowl, add salt and mix.
- 3
Step 3
Add vanilla sugar and regular sugar. Mix well.
- 4
Step 4
Add the coconut flakes in portions over 2–3 additions; you may need a little more or a little less.
- 5
Step 5
Mix until you get a crumbly, moist mixture that holds together well.
- 6
Step 6
Using slightly damp hands, shape small balls from the resulting mixture. Place them on a baking sheet lined with parchment paper. Bake the cookies in a preheated oven at 180 degrees for 15–18 minutes.
- 7
Step 7
Take out the finished cookies, let them cool, and transfer them to a serving dish.