- Cookies with coconut and chocolate drops
- Type 00 flour 100 grams (⅘ cup)
- Coconut flour 100 grams
- Granulated sugar 100 grams (½ cup)
- Milk 50 ml (10 teaspoons) • 49 kcal
- Rice (or peanut) oil 30 ml (7 teaspoons)
- Baking powder 1 teaspoon • 156 kcal
- Chocolate drops 40 grams
Cookies with coconut and chocolate drops are mouth-watering treats with a crunchy crust and a moist, tender interior. Their dough, which does not contain eggs, can be prepared in a few minutes using only a spoon and a bowl. A recipe that everyone can prepare, even those unfamiliar with complicated doughs and preparations; a perfect gift idea that is prepared with cheap ingredients and with which to make a great impression. Now you just have to fasten your apron and try the cookies with coconut and chocolate drops.
How to prepare cookies with coconut and chocolate drops
Collect all the ingredients in a clean bowl, including the cold chocolate drops. Then mix to blend the mixture (1).
Take a small portion of dough the size of a walnut and quickly compact it between your hands to form a ball. Then press it lightly and place it on a baking tray lined with parchment paper (2). You will need to get 12-15 cookies in all.
Bake the cookies in a preheated static oven at 180 degrees C for 10-15 minutes, monitoring the level of browning. Then remove from the oven and let it cool completely on a wire rack (3).
Once cold, remove them from the grill and serve (4).
Cookies with coconut and chocolate drops can be preserved well for 3-4 days under a glass cake bell jar; alternatively you can preserve them in the refrigerator, closed in an airtight container.