Description
Who love coconut and almonds, making! If you make thinner cookies will be more crispy. If like me, with a thickness of about 1 cm, will get crunchy on top and soft inside moist biscuits with a distinctive taste of coconut and a hint of almond. Also, this cookie suitable for those who do not consume gluten.
Ingredients
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Coconut shavings
100 g
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Flour almond
0.5 cup
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Chicken egg
1 piece
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Butter
60 g
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Maple syrup
4 Tbsp
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Cinnamon
1 tsp
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Nutmeg
1 pinch
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Ginger
1 pinch
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Salt
1 pinch
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Chocolate milk
30 g
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Almonds
Cooking
Mix all ingredients in a food processor or with a fork to form a sticky homogeneous mixture
To divide the whole mass into 8-10 pieces. To give them a shape of ball. Put on baking tray lined with baking paper and flatten to a thickness of not more than 1 cm Bake at 180 degrees until Browning. Honestly, somehow they didn't turn brown, and I turned. It took me about 30 minutes (the thickness is made about 1 cm)
Melt the chocolate in a water bath and, after cooling the cookies, brush half of each cookie. Dipped in coconut and almond petals. Leave to harden chocolate. I then put in the fridge.
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