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Mix the sugar with the butter and egg. Mix well and add the baking soda dissolved in coconut milk. Mix and gradually add the flour until it becomes an easy to shape composition. Put the dough in the fridge for 30 minutes.
We prepare a tray (I used the oven tray) lined with baking paper. Take out the dough and break the pieces out of it. We form balls that we press lightly and shape a circle by hand. We place them in the tray but to leave distances between them of about 1 cm. Bake until we lift the biscuits and it is nicely browned underneath.
Meanwhile, melt the butter with a tablespoon of finetti and sugar until a cream-like cream forms.
Remove the hot biscuits from the pan and pour them through the syrup.
Grate a little coconut and put it over the hot biscuits (I only put half of it). After they have cooled, we put the other half of the biscuits in the melted chocolate.
Ingredients for the coconut roll biscuit recipe
- Cocoa leaf
- -250g simple biscuits
- -50g old powder
- -40g cocoa
- -150-200ml milk
- -10ml esenta rom
- -150 ml coconut milk
- -100g soft butter
- -100g coconut flakes
- -20g old powder
- -coconut flakes
How do I prepare the recipe for biscuit roll with coconut cream?
The preparation method is extremely simple. For the beginning, grind the biscuits as finely as possible or grind them and put them in a bowl.
Over them add powdered sugar, cocoa powder and mix very well.
We will pour the milk little by little, mixing well until we get a homogeneous dough, but not very soft.
The amount of milk varies depending on the type of biscuits we use, some absorb more milk and others less. At the end we add the rum essence.
In order to obtain a uniform sheet, we will proceed as follows: we take a piece of plastic foil and spread it on a flat surface, on this we will put the dough obtained earlier, and on top of it we will spread another piece of foil.
Over it we will pass with the facalet and push until we obtain a uniform sheet with a thickness of 0.5 cm.
If it is easier for you, you can use a larger bag in which you will put the dough and you will do the same, using the facalet.
At the end with a pair of scissors you will cut the top of the bag.
Over our cookie sheet we spread a uniform layer of coconut cream that we obtained by mixing all the ingredients listed above.
After we apply the coconut cream we start to run lightly, as tightly as possible.
While rolling, sprinkle the coconut flakes, we will get a wonderful roll.
At the end we wrap it in plastic wrap and put it in the fridge for at least 3 hours, it must be quite cold at the time of portioning, so we will get some very well defined rounds.
For the cream it is good to look for the coconut as fine and as small as possible, the roll will be cut much better.
I hope you find this recipe useful, it is a very simple dessert but effective and with an extraordinary taste.
The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.
- 500g popular biscuits
- 500ml milk
- 125 g butter
- 1 sachet of vanilla sugar
- 100g old cough
- 1 bottle of rum free 15ml
- 50 gr cocoa
Grind the biscuits, then mix with the cocoa (you can put less cocoa), boil the milk and add the sugar, butter and vanilla sugar (the sugar must melt) and pour hot over the biscuits. After the composition cools, add the rum essence (if you want more fragrant, add 2 essences) and form balls and add coconut. Children like to make their own balls or different shapes, teddy bear, man, snowman.
Coconut and yogurt cake
In a bowl put the butter, sugar and mix everything well until the sugar melts. Add the yolks one at a time and mix again. The cream thus obtained is put in the cold.
In another bowl put flour, finely chopped coconut, baking powder and mix well. Add cold cream and incorporate well into the mixture of flour, coconut and baking powder. Then add the beaten egg whites and incorporate well.
Line a round ring tray with baking paper and place the obtained composition in the tray.
Put in the oven at 180 ° C for 40 to 45 minutes. After the countertop is baked, leave it to cool.
Meanwhile, the syrup is being prepared.
Put a pot on the fire, add the juice of an orange, honey, water and cinnamon. Mix well and boil for 5 -10 minutes.
After the countertop and syrup have cooled, prick the countertop and syrup. Remove from the pan, garnish with Greek yogurt, crushed walnuts and honey.
Method of preparation
1. Grind the biscuits, grind them or crush them with a rolling pin. Then mix the milk, cocoa, sugar and rum essence with the biscuits, until a homogeneous composition is obtained, which can be stretched.
2. Beat the butter butter, then add the powdered sugar and the vanilla sugar and mix until well incorporated into the butter, add the coconut and the almond essence drop and mix the cream well.
Spread the sheet with the twister between 2 plastic sheets, grease with cream, roll well, put on the outside with coconut, wrap in plastic wrap and put in the refrigerator.
Biscuit roll with coconut
This simple but very tasty and good-looking recipe can be prepared especially on hot days
Ingredients for the coconut filling cookie recipe
- For dough
- 200 g flour
- 100 g sugar or honey
- 1 or
- 100 g butter
- A teaspoon of baking soda or organic baking powder
- For coconut stuffing
- 100 g coconut flakes
- 1 egg white
- A spoon of sugar
- 5 tablespoons milk
- 50 g carob or cocoa powder
How do we prepare the recipe for biscuits with coconut filling?
We mix the soft butter together with the sugar until a creamy composition is formed, we add the carob powder and the egg and we mix until the whole composition is homogenized.
Mix the baking powder with the flour and knead until you get a non-sticky dough.
If the dough comes out too hard, you can add a few tablespoons of milk.
For the coconut filling, beat the egg white with the sugar until it becomes a hard meringue, add the 5 tablespoons of milk and incorporate the coconut flakes. The dough obtained will be crumbly, unbound.
Divide the dough into 10 equal parts and form balls. Spread each ball with the twister and put in the middle of them about 2 teaspoons of coconut.
I raised the edges of the dough and closed them well, forming a ball and flattened them a little.
Put them in the preheated oven at 180 degrees Celsius for 30 minutes.
The recipe and photos belong to Alexandra Chitas and participate with this recipe in the Great Winter Contest 2019: cook and win
Cubes rolled in coconut
Cubes rolled in coconut
As you probably know, you can also post your recipes in our recipe book. Carmen Nemeth always sends us some very appetizing recipes, available to anyone and to the liking of the whole family. Thanks Carmen, the langosi recipe has become one of the most popular recipes on the site.
This time, Carmen sent us some cubes rolled in coconut, a recipe from Hungarian cuisine where they are known as kokuszos kocka.
Recommended cubes rolled in coconut for the weekend dessert.
Biscuits with coconuts
Some very fragrant cookies are made from coconut, walnuts and white chocolate, which we will teach you how to prepare so that children can enjoy them for breakfast or snack.
Ingredient: 300 grams of flour, 120 grams of butter, 100 grams of brown sugar, 100 grams of white chocolate, 1 egg, 4 tablespoons grated coconut, 50 grams of chopped walnuts, 1 teaspoon salt, 1 teaspoon of baking soda.
Preparation: Mix brown sugar, flour, coconut, salt and baking soda. Mix all these ingredients well and add the egg and slightly melted butter. Knead everything until you get a homogeneous dough.
Chop the chocolate and add it to the dough together with the walnuts and knead again to distribute them evenly. We make balls about 3 centimeters in diameter and crush them a little. Place them on the baking tray with non-stick paper and prepare the cookies in the preheated oven at 190 degrees for about 10 minutes. Once finished, let them cool on a shelf.
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Full article: Recipe »recipes» Breakfast and snacks » Biscuits with coconuts
Coconut Biscuits - Recipes
From the picture you can see how tasty it is
It's a coconut cookie
And, with your rich imagination,
You enjoy it on a beach in Hawaii
- 200 gr sweetened condensed milk
- 150 gr coconut
- 2 egg whites
- 1 vanilla pod
- a pinch of salt
WORK PLAN biscuits with coconut
- in a bowl mix condensed milk with coconut and vanilla pods
- in another bowl beat the egg whites with a pinch of saltAdd the egg whites over the coconut mixture and mix with a spatula
- form the biscuits with a spoon and place them in the tray covered with baking paperI made 17 cookies.
- Leave in the hot oven for 25 minutes at 165 degrees
- Enjoy coconut cookies!