Almond and coconut cookies
When I make these cookies with almonds and coconut, I organize the ingredients in advance, especially the butter. If it's not at room temperature, it doesn't work well. I once put the balls too close together on the tray, and they didn't come out uniform at all - some stuck together, others flattened. Now I leave space and don't rush when placing them.
Quick Info
Total time: about 45-50 minutes
Preparation time: 15-20 minutes
Baking time: 30 minutes
Servings: about 35-40 cookies, depending on the size of the balls
Difficulty: easy
Recipe type: cookies for occasions or for breakfast
Ingredients
2 eggs
100 g sugar
250 g butter or margarine (at room temperature)
150 g ground almonds
150 ml milk
300-350 g flour (add according to consistency)
1 pinch of salt
1/2 packet of baking powder
1 vial of rum essence
2 packets of vanilla sugar
2 tablespoons cocoa powder
colored coconut for rolling
powdered sugar for decoration
Preparation method
1. Take the butter out in advance so that it is soft. I put the eggs, sugar, butter/margarine, ground almonds, milk, flour (starting with 300 g), salt, baking powder, rum essence, vanilla sugar, and cocoa in a large bowl.
2. I mix all the ingredients with a spoon, then with my hand. If the dough is too soft, I add a little flour until it becomes elastic and no longer sticks to my hands.
3. From the dough, I break off pieces and roll them into balls, about the size of a small walnut, but they don't have to be perfect. I roll them in colored coconut to form a thin crust.
4. I prepare the tray with baking paper. I place the balls spaced apart; otherwise, if they stick together, they take on strange shapes when baked. I once put them too close, and they didn't separate nicely.
5. I put the tray in the preheated oven at 175°C, on the middle rack. I bake them for 30 minutes. I check after 25 minutes. They should be firm to the touch but still soft inside.
6. When baked, I take them out of the oven and detach them from the paper. I place them on a platter and sprinkle powdered sugar over them while they are still hot.
7. I let them cool at room temperature. Only after they are completely cooled are they ready to serve.
Why I make the recipe often
I like it because it doesn't take long, I can use what I have at home, and they keep well for a few days. They have an intense taste of almonds and coconut, and the texture remains tender. There's a lot of flexibility in size and appearance.
Tips and variations
Tips
Do not work with cold butter; it doesn't blend well.
If you want the cookies to be more tender, do not over-knead the dough.
When rolling the balls, don’t make them too big – they bake more evenly if they are small.
Use baking paper; otherwise, they stick to the tray.
Substitutions
You can use margarine instead of butter if you prefer.
Almonds can be replaced with hazelnuts, but the flavor is slightly different.
If you don’t have rum essence, you can leave it out or replace it with a little almond extract.
Variations
For a stronger flavor, add grated orange peel.
If you don’t have colored coconut, use plain or omit it completely.
You can sprinkle some chocolate chips or nuts on top, but the original recipe doesn’t call for that.
Serving ideas
I serve them with coffee or tea, for breakfast, or as a snack.
They are also good for occasions, placed on a platter with other cookies.
Frequently asked questions
Can I use only butter, without margarine?
Yes, just butter works very well and gives a richer taste.
What happens if I don’t use baking powder?
The cookies will come out denser, without that extra lightness.
Can I replace almonds with other nuts?
Yes, with hazelnuts or regular walnuts, but the flavor is different.
How much coconut is used, exactly?
You use just enough to roll the balls – about 50 g should be sufficient.
Nutritional values
Approximately, for an average piece:
Calories: 80-100 kcal
Protein: 1.5-2 g
Fat: 5-6 g
Carbohydrates: 8-10 g
Values are approximate, depending on size and how much coconut or powdered sugar you use.
Storage and reheating
They should be kept in a well-sealed box at room temperature for 4-5 days. They remain tender. They are not reheated; they are served cold. If stored in the fridge, they harden a bit but do not lose their flavor.
Ingredients: 2 eggs, 100 g sugar, 250 g butter or margarine, 150 g ground almonds, 150 ml milk, 300 - 350 g flour (as needed), 1 pinch of salt, 1/2 packet of baking powder, 1 vial of rum essence, 2 packets of vanilla sugar, 2 tablespoons of cocoa powder, colored coconut and powdered sugar for decoration.
