Coconut cookies
Coconut Cookies with Chocolate Sauce
I propose a delicious and simple recipe for coconut cookies, perfect to make with the little ones. These cookies are not only tasty but also fun to make, bringing a touch of joy to every household. Here’s how you can create a quick dessert that will surely impress anyone who tastes it.
Preparation time: 15 minutes
Baking time: 35-40 minutes
Total: 55-60 minutes
Number of servings: 6 cookies
Ingredients for cookies:
- 3 eggs
- 60 g butter (partially melted)
- 100 g sugar
- 90 g finely shredded coconut
- 1 teaspoon vanilla extract
Ingredients for chocolate sauce:
- 50 g dark or milk chocolate (to taste)
- 50 ml liquid cream
- 50 ml milk
Preparing the cookies
1. Separating the eggs: Start by separating the egg whites from the yolks. This step is essential for achieving a fluffy texture. Place the egg whites in a clean bowl and the yolks in another.
2. Preparing the mixture: Beat the yolks with the sugar until the mixture becomes creamy and light in color. This step will add air to the mixture, helping the cookies to rise. Add the melted butter and vanilla extract and mix well.
3. Adding the coconut: Fold the shredded coconut into the yolk mixture, mixing gently to avoid losing the air in the mixture.
4. Beating the egg whites: Add a pinch of salt to the egg whites and beat them until stiff peaks form. This step is crucial for achieving fluffy cookies.
5. Combining the ingredients: Using a spatula, gently fold the egg whites into the yolk mixture using delicate up-and-down motions. This will help maintain the air in the egg whites.
6. Preparing the molds: If you are using muffin or savarin molds, grease them with butter and dust with flour. If you are using silicone molds, simply place them directly on a baking tray.
7. Baking: Preheat the oven to 200°C. Fill the molds with the prepared mixture. Place the tray with the molds into a larger tray and add water to the larger tray halfway up the molds - this will help with even baking and keep the cookies moist. Bake at high heat for 10 minutes, then reduce the temperature to 180°C and continue baking for 30 minutes, or until the cookies are golden and pass the toothpick test.
8. Cooling: Once baked, let the cookies cool in the molds, then carefully remove them.
Preparing the chocolate sauce
1. Melting the chocolate: In a heatproof bowl, add the chocolate, cream, and milk. Place the bowl over a pot of boiling water (double boiler) and stir constantly until the chocolate is completely melted and the sauce is smooth.
2. Serving: Pour the warm chocolate sauce over the cookies and serve immediately. This contrast between the fluffy cookies and the creamy chocolate sauce will delight all the senses.
Possible variations: You can try adding nuts, raisins, or pieces of candied fruit to the cookie mixture to give them a unique flavor and texture. Additionally, instead of chocolate sauce, you can serve the cookies with caramel sauce or vanilla ice cream.
Helpful tip: Make sure all ingredients are at room temperature before you start cooking, to achieve a uniform and well-blended mixture. These coconut cookies are a quick and delicious dessert, perfect for any occasion!
Ingredients: Cookies: 3 eggs, 60 g butter, 100 g sugar, 90 g finely grated coconut, vanilla. Chocolate sauce: 50 g chocolate, 50 ml liquid cream, 50 ml milk.
