Hazelnut Coconut Cookies

Hazelnut Coconut Cookies
These chewing, wholesome coconut & hazelnut cookies are made with only good ingredients to give us a full tasty biscuit bite. They are particularly distinguished from roasted & crushed hazelnuts, but also from dried coconut, with an exotic aftertaste to our palate. Their delicate taste combines wonderfully with a glass of milk for the kids but also with breakfast or afternoon coffee for us.
Keep them in a glass jar to keep them fresh and chewy.
work: 20′ time: 40′ easy:

Click with your mouse on the pictures to learn more.

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Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

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Ingredients (~25 Cookies)

  • 125g butter in room temperature
  • 2 eggs
  • 5 tbsp sugar
  • 80g grated coconut
  • 100g roasted & crushed hazelnuts
  • ½ vanilla sugar sachet
  • 10g baking powder
  • 130g all-purpose flour+1 tsp

Separate the egg yolks from the egg whites - which we keep aside because we will need them later - and throw the egg yolks in a large bowl. Add the butter.

Continuing to add the dried coconut, sugar, vanilla sugar and half crushed hazelnuts. We will need the other halves later to coat the cookies.

Wear one-use gloves and gently mix the ingredients together.

Add half the flour and baking powder. Knead gently and once this is incorporated add the other half.

If the dough needs a little more flour to join in a single ball of dough without crumbling, pour half to one tablespoon until no dough is glued to the glove.

From the dough we take a small amount of 20g and fold it between our palms in a ball. We temporarily touch it on a non-stick surface.

Continue in the same manner until all the dough is finished.

Then we take the balls one by one and dip them halfway to the egg white…

… and right after to the crushed hazelnut, which we have kept aside.

Place the small balls spaced on a baking tray lined with non-stick paper. Sprinkle over the top with the crushed hazelnut left.

Bake in preheated oven at 175℃ 347℉ (Gas Mark:3.9) for ~20′ until lightly browned from top to bottom. Remove the pan from the oven and do not move it until it has cooled because it crumbles.
Hazelnut Coconut Cookies

Author:Zambia G. Sifaki

Hazelnut Coconut Cookies Hazelnut Coconut Cookies