coconut cookie recipe from the past: Coconuts are typically used to make coconut cookies. They have a very brief and straightforward composition and are quite simple to produce. I use sugar, egg whites, and coconut flakes to make coconut proteins. It’s butterless coconuts.
coconut cookie recipe from the past: Coconuts are typically used to make coconut cookies. They have a very brief and straightforward composition and are quite simple to produce. I use sugar, egg whites, and coconut flakes to make coconut proteins. It’s butterless coconuts.
old recipe ingredients for coconut cakes
Approximately half a cup, or four medium egg whites,
A little over half a cup (150 g) of powdered sugar, three cups (300 g) of finely grated coconut, a pinch of salt, and a few drops of almond or vanilla oil.
(ancient coconut recipe) Coconut recipe
I have a 250-milliliter glass. Egg whites are edible right out of the refrigerator.
They might be at room temperature as well.
The components I used in the recipe, as well as the size and amount of cooked coconuts, were considered when calculating the number of calories.
coconut cookies: I made 38 3.5-cm-diameter coconut cookies using the portions of the ingredients provided. Cookies can be baked from the top or bottom of the oven’s middle shelf, and the baking temperature is 180 degrees.
Cook for 15 to 20 minutes.
Cakes made with coconuts only have advantages. To prepare them, you don’t need many ingredients. For those following a gluten-free or dairy-free diet, they are ideal. Engage your children in the preparation process since they are simple and quick to make. These handmade coconuts are the finest way to use egg whites after yeast dough.
Coconuts:
Eggs are fresher when they are of higher quality. The egg white was not fresh if it was runny. The protein should be compact and have a gel-like appearance. Gently detach the yolks from the whites. Put the yolks aside for another use. I would like you to make my poppy seed cake recipe. Make sure there are no remnants of yolk when transferring the egg whites to a dry, clean dish. Select a glass or metal container. Cleaning off grease residue from plastic bowls is typically more challenging.
You can get roughly 140 grams, or half a cup, of protein out of four medium-sized egg whites. Once the egg whites are frothy, whisk in a tiny pinch of salt.
Beat the egg whites using a mixer at a lesser speed at first, and then progressively raise it. Beat the egg whites for no more than two minutes in order to prevent popping air bubbles. The froth in the bathtub is like whipped egg whites waiting for powdered sugar.
Add some sugar now. After each spoonful, beat the egg whites at high speed until the sugar completely dissolves and blends with the froth. Mix everything for at least a minute, adding spoonfuls at a time. In this manner, add half a cup of powdered sugar. An extremely glossy, thick, and smooth mass of egg white should form at the end of whipping.
Add a few drops of oil, vanilla extract, or almond flavoring to the stiff meringue mass, then gently fold it into the beaten egg whites. Chop three cups of coconut finely. A single 250-mL glass weighs about 100 grams.
You can add all three cups of chips at once. However, I typically add a cup of shavings. Gently stir the mixture. I fill a second glass and stir once more. I add a third cup of shavings at the end. I stir it when it’s ready. One can swiftly create coconuts out of a stack like this.
One sizable baking tray or oven drawer should be able to hold all of the coconuts. Using parchment paper, line a baking tray. To remove the coconut mixture, use a spoon.
Form walnut-sized balls with your hands, or use a spoon straight onto the paper. The mixture will be sticky, and the balls might not have any shape at all. Put these coconuts on a piece of paper, side by side.
Place the baking tray containing the coconut on the center shelf of an oven that has been preheated to 180 degrees after choosing the top/bottom baking option. For up to 20 minutes, bake the coconuts. Make sure they haven’t overdone them after baking for 15 minutes. Roasting coconuts is good, but not burning them. The coconuts can be taken out of the oven right away after baking.
In the event that the coconuts are not consumed the day they are baked, I advise storing them in a kitchen cabinet or loaf of bread, or wrapping them in breakfast paper, a regular bag, and then another breakfast bag (they can be saved for up to 4 days).
The website aniagotuje.pl served as the inspiration for the coconut recipe.
Savor your meal.
