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Coconut Cookies

  • 15 minutes
  • Easy
  • Desserts and Fruit
Lively and tasty, these little coconut cookies are an irresistible way to finish a meal.

Ingredients: Per 4 servings

  • 5 oz shredded coconut
  • 7 oz granulated sugar
  • 1 ½ oz Italian "00" flour or all-purpose flour
  • 2 eggs
  • 1 pinch salt
  • cocoa powder to taste
  • confectioners sugar to taste

Preparation:

Mix together the flours and sugar and form a well on a work surface. In the center, add the egg and salt. Mix together until you have a smooth dough.

Then divide the dough into small balls, about ½ inch in diameter, and roll in either powdered sugar or cocoa powder.

Arrange the cookies on a baking sheet lined with parchment paper. Bake in a 275°F oven for about 10 minutes.

Food History

The coconut is the fruit of the coconut palm, a plant originally from Malaysia but that had already spread across the entire Pacific Ocean area thousands of years ago. Since the 16th century, the coconut palm has also been cultivated along the Atlantic coasts of Central and South America thanks to the Spanish and Portuguese conquistadores. This tree has an extremely long life span. It can grow to be up to 40 meters (130 feet) tall and produce up to 10 coconuts a year. Coconuts are grown in many tropical countries and are considered a major source of income. The countless stories and legends about palm trees and coconuts in these countries are testimony to the fruit’s importance. In India, for example, young newlyweds are given a coconut as a present because it is a symbol of fertility. In Africa, on the other hand, a palm tree is planted a week after a child is born in hopes of a long, prosperous life. In Borneo, a ceremony takes place when a baby is born whereby the child’s soul is believed to be transferred to inside a coconut, until the child grows up/  The hard shell of the coconut is thought to protect the child from the dangers of life.

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