🍪 They are amazing 🔥 Now my favorite! 3-ingredient COCONUT COOKIES Recipe скачать в хорошем качестве

🍪 They are amazing 🔥 Now my favorite! 3-ingredient COCONUT COOKIES Recipe

They are amazing! Now my favorite! Crispy caramel crust, chewy soft center. Easy 3-ingredient Coconut Cookies recipe without butter and flour It's very simple! You only need 3 ingredients: grated coconut, egg whites, and sugar. No butter, no flour! However, there are a few important details to keep in mind. This easy 3-ingredient coconut cookie recipe was inspired by coconut macaroon recipes. However, most of those recipes call for too much sugar. I experimented with different amounts of sugar and types of grated coconut. I tried using and not using a bain-marie. I let the dough rest in the refrigerator and also baked it right away. I baked these coconut cookies with egg whites and whole eggs. For now, I've decided on this recipe. I've significantly reduced the amount of sugar. I only use egg whites. It's also important to use shredded coconut with a high fat content. I recommend a fat content of at least 55-60%. I tried it once with 47% fat content, but it didn't work. The dough was too dry and fell apart. The result is amazing coconut cookies with a crispy caramel crust and a soft, chewy center. They lose their crispiness over time but remain chewy and tasty. They can also be covered in chocolate. The result is similar to homemade Bounty bars. These coconut cookies without flour and butter are now among my favorites! INGREDIENTS: (Yields 9 about 25-gram cookies) • 100 g of unsweetened grated Coconut (it's better to use medium shredded coconut with a fat content of at least 60%). I used 65% • 60 g of Powdered Sugar • 2 Egg Whites from medium-sized eggs • A pinch of Salt (optional) METHOD: • Blend the grated coconut. Even if you think they are already finely ground, do NOT skip this step, as it softens the coconut flakes and releases their oil. This improves the texture and flavor. • Use a HEAT PROOF BOWL. Mix the egg whites, powdered sugar, and blended coconut flakes together. Don't use the yolks. • At this stage, the dough is a little runny and sticky to form cookies. To thicken it, place the bowl in a bain-marie and stir constantly for 10–15 minutes. Continue stirring until the dough has thickened. It will still be sticky. This is okay. • Tightly wrap the dough in plastic wrap or place it in an airtight container. Store it in the freezer for at least one hour, in the refrigerator for four to five hours, or overnight. This improves the texture and flavor, a process called maturing. • Roll the dough into balls about the size of a walnut, then flatten them until they are about 1 cm thick. • Bake in a preheated 175°C (347°F) oven for 20-25 minutes or until golden brown. Place it on a rack slightly above the middle without using the convection setting. IMPOTANT TIPS: • Use only high-quality grated coconut with a high fat content. • Blend the grated coconut for 2-3 minutes, until it begins to clump together and release its oil. • Thicken the dough by placing the bowl in a water bath and stirring it constantly. • Let the dough rest in the refrigerator or freezer. This will allow the coconut to soften and swell. Enjoy! ● If you tried and liked this recipe, give this video a thumbs up 👍 Please, subscribe to the channel, leave a comment and share the video with your friends! And don’t forget to press the bell 🔔 ● If you can't see the subtitles, click "CC" in the top right corner of the video. Subtitles are available in several languages. Select your preferred language in the settings. Thanks for watching video. #coconutcookies #easycookies #easydessert #3ingredientscookies #coconutcookiesrecipe #3ingredientsdessert #cookies #easycookies #noflourcookies #bakingcookies #baking #glutenfreecookies #bakingrecipe #easybaking #homemadebaking #slowmorningrecipe