My excuse for making these was the fact that my crocuses were flowering and I wanted them on the picture ;). Seriously though, these coconut cookies are delicious. Crunchy on the outside, chewy on the inside and on top of that with a hint of honey. How can a coconut fan (me!) want more? The recipe comes from Asia and she took it from Linda Dannenberg’s book “Paris Boulangerie Patisserie. Recipes from Thirteen Outstanding French Bakeries”. Enjoy!
Ingredients for 10 cookies:
1 ¼ cup milk (310 ml)
1 ¼ tsp honey
3 cups desiccated coconut (230 g)
½ cup (125g) sugar
½ cup (70g) flour
2 tsp baking soda
2 large eggs, lightly beaten
Preheat the oven to 200ºC. Line the muffin forms with paper.
Boil the milk with honey, leave it aside.
Mix coconut, sugar, flour and baking soda. Pour the milk slowly into it and mix well. Add beaten eggs and mix till the ingredients combine well.
Fill the muffin forms (make sure that your mass is well mixed).
Bake till golden, around 25-30 minutes.