How To make Swedish Coconut Cookies
3 1/2 c All-purpose flour
2 c Sugar
2 c Butter; softened
1 tb Baking powder
1 ts Baking soda
1 ts Vanilla
1 c Coconut; flaked
Recipe by: Land O Lakes Cookie Collection In large mixer bowl, combine flour, sugar, butter, baking pwder, baking soda and vanilla. Beat at low speed, scraping bowl often, until well mixed, 3-4 minutes. Stir in coconut. Divide dough into halves; shape each half
into a 12x2-inch roll. Wrap in waxed paper. Refrigerate until firm, at least 2 hours. Heat oven to 350. Cut rolls into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Bake for 9 to 14 minutes, or until edges are lightly browned. Cool slightly; remove. Makes about 8 dozen cookies. -----
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4 INGREDIENTS COCONUT COOKIES RECIPE | EASY HOMEMADE COOKIES
4 INGREDIENTS COCONUT COOKIES RECIPE | EASY HOMEMADE COOKIES
Hello everyone. Welcome to our channel. This week we are sharing one more easy homamade recipe with you. Do you need really fast and delicious recipe ? Here you go!
Ingredients;
100 gr powdered sugar
100 gr coconut
1 dessert spoon butter
3 egg whites
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Kuih Bangkit/ Coconut Milk Cookies 番婆饼#薯粉饼
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I am a Singaporean living in north Sweden for over 23 years. This channel is about easy cheap copy cat Asian recipes (My recent favorite way of cooking is using Multicooker) and how I adapt to isolated Swedish way of life. Foraging in Singapore is forbidden so foraging in Sweden is like a dream come true!
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Kueh Bangkit (Melt-in-the mouth Coconut Cookies)
Course: Snack
Credit : Shiokman Eddie
Ingredients
800 g Sago Flour*
8 Pandan Leaves
400 ml Coconut Cream**
1 pandang leaf for flavouring coconut cream
Pinch of salt
270 g Icing Sugar
3 Large Egg Yolks
*600g cooked flour will be used in recipe. The remaining flour is used for adjustment and dusting.
**270 ml cooked coconut cream will be used. Remainder for adjustment where necessary
Instructions
Dry fry sago flour with pandan leaves. Allow it to cool. Remove the pandan leaves and sieve the flour.
Cook 400 ml coconut cream, pinch of salt and 70g icing sugar over low flame till sugar dissolves and leave aside to cool.
In a separate bowl, whisk 3 large egg yolks with 200g icing sugar.
Put *600g of the cooked sago flour in another bowl (remaining flour can be used for adjustment and dusting).
Add **270 ml of the coconut cream mixture and egg mixture to the *600g cooked sago flour and knead well.
If the dough is too dry, adjust by adding in some of the remaining coconut cream mixture. Do this slowly, by adding one spoon at a time till you achieve the right consistency.
If too wet, add in additional cooked sago flour slowly a spoon at a time.
Cover the dough with a towel to keep it moist.
Roll a portion of the dough flat on a floured board (using remaining cooked sago flour)
Cut the dough into shapes with cookie cutter
Arrange the cookies on a baking tray lined with parchment paper
Using a tweezer make patterns on the dough by pinching lightly
Bake at 160 degree C in a preheated oven for 10-15 mins until lightly brown
Remove cookies from tray and cool on a rack
Coconut Cookies Easy Recipe ???? + ???? = ????
Coconuts Cookies Easy Recipe
Ingredients:
50g Butter
2 eggs
90g Sugar
200g Grated coconuts
Set the oven 175°
Bake 10-12 minutes
Melt the butter in a saucepan and let it cool for a few minutes
Mix eggs and sugar without whisking, add the butter.
Let the doug rest in 10 minutes.
Make nice shapes with bake shapes,otherwise you can make round shapes with your hand.
The cookies are delicious and very easy to bake.
Bake for 10- 12 minutes at 175°.
Amazon
Amazon
Keto Coconut Shortbread Cookies
INGREDIENTS
⅓ cup + 1 tablespoon (44g) coconut flour
¼ cup (50g) granulated erythritol
3 tablespoons (45g) cold salted butter
1 large egg
½ teaspoon (3mL) vanilla extract
melted sugar-free chocolate (optional)
sea salt flakes (optional)
Refrigerate the dough for 15 minutes.
Bake at 340°F (171°C) for 15-20 minutes until edges are slightly brown. Let it cool completely before dipping them to your melted chocolate.
Yields 13 cookies (macros per cookie)
NET CARBS: 0.8g
FIBER: 1.2g
PROTEIN: 1.0g
FAT: 3.5g
CALORIES: 44
#ketoserts #ketocookies #ketoshortbread
Galletas De Mantequilla De Harina De Coco
INGREDIENTES
⅓ taza + 1 cucharada (44 g) de harina de coco
¼ de taza (50 g) de eritritol granulado
3 cucharadas (45 g) de mantequilla salada fría
1 huevo grande
½ cucharadita (3 ml) de extracto de vainilla
chocolate sin azúcar derretido (opcional)
escamas de sal marina (opcional)
Refrigera la masa por 15 minutos.
Hornee a 340 °F (171 °C) durante 15 a 20 minutos hasta que los bordes estén ligeramente dorados. Deje que se enfríe completamente antes de sumergirlos en su chocolate derretido.
Rinde 13 cookies (macros por cookie)
CARBOHIDRATOS NETOS: 0.8g
FIBRA: 1.2g
PROTEÍNA: 1,0g
GRASA: 3.5g
CALORÍAS: 44
Biscotti di frolla alla farina di cocco
INGREDIENTI
⅓ tazza + 1 cucchiaio (44 g) di farina di cocco
¼ di tazza (50 g) di eritritolo granulato
3 cucchiai (45 g) di burro salato a freddo
1 uovo grande
½ cucchiaino (3 ml) di estratto di vaniglia
cioccolato fuso senza zucchero (facoltativo)
scaglie di sale marino (facoltativo)
Mettere in frigo l'impasto per 15 minuti.
Infornare a 171°C per 15-20 minuti fino a quando i bordi non saranno leggermente marroni. Fate raffreddare completamente prima di immergerli nel cioccolato fuso.
Produce 13 cookie (macro per cookie)
CARBOIDRATI NETTI: 0,8 g
FIBRA: 1,2 g
PROTEINE: 1,0 g
GRASSO: 3,5 g
CALORIE: 44
Biscuits sablés à la farine de noix de coco
INGRÉDIENTS
⅓ tasse + 1 cuillère à soupe (44 g) de farine de noix de coco
¼ tasse (50 g) d'érythritol granulé
3 cuillères à soupe (45g) de beurre salé froid
1 œuf large
½ cuillère à thé (3mL) d'extrait de vanille
chocolat fondu sans sucre (facultatif)
flocons de sel de mer (facultatif)
Réfrigérer la pâte pendant 15 minutes.
Cuire au four à 340 °F (171 °C) pendant 15 à 20 minutes jusqu'à ce que les bords soient légèrement dorés. Laissez refroidir complètement avant de les tremper dans votre chocolat fondu.
Donne 13 cookies (macros par cookie)
GLUCIDES NETS : 0,8 g
FIBRE : 1,2 g
PROTÉINES : 1,0 g
GRAISSES : 3,5 g
CALORIES : 44
Biscoitos amanteigados de farinha de coco
INGREDIENTES
⅓ xícara + 1 colher de sopa (44g) de farinha de coco
¼ xícara (50g) de eritritol granulado
3 colheres de sopa (45g) de manteiga com sal gelada
1 ovo grande
½ colher de chá (3mL) de extrato de baunilha
chocolate derretido sem açúcar (opcional)
flocos de sal marinho (opcional)
Refrigere a massa por 15 minutos.
Asse a 340 ° F (171 ° C) por 15-20 minutos até que as bordas fiquem levemente marrons. Deixe esfriar completamente antes de mergulhá-los no chocolate derretido.
Rende 13 cookies (macros por cookie)
CARBOIDRATOS LÍQUIDOS: 0,8g
FIBRA: 1,2g
PROTEÍNA: 1,0g
GORDURA: 3,5g
CALORIAS: 44
Kruche Ciasteczka Z Mąki Kokosowej
SKŁADNIKI
⅓ filiżanka + 1 łyżka (44g) mąki kokosowej
¼ szklanki (50g) granulowanego erytrytolu
3 łyżki (45g) masła solonego na zimno
1 duże jajo
½ łyżeczki (3mL) ekstraktu waniliowego
topiona czekolada bez cukru (opcjonalnie)
płatki soli morskiej (opcjonalnie)
Wstaw ciasto do lodówki na 15 minut.
Piecz w 340°F (171°C) przez 15-20 minut, aż brzegi będą lekko zarumienione. Pozwól, aby całkowicie ostygły, zanim zanurzysz je w roztopionej czekoladzie.
Uzyskuje 13 ciasteczek (makra na ciasteczko)
WĘGLOWODANY NETTO: 0,8 g
WŁÓKNO: 1,2 g
BIAŁKO: 1,0 g
TŁUSZCZ: 3,5g
KALORIE: 44
Песочное печенье из кокосовой муки
ИНГРЕДИЕНТЫ
⅓ стакана + 1 столовая ложка (44 г) кокосовой муки
¼ стакана (50 г) гранулированного эритрита
3 столовые ложки (45 г) холодного соленого сливочного масла
1 большое яйцо
½ чайной ложки (3 мл) ванильного экстракта
растопленный шоколад без сахара (по желанию)
хлопья морской соли (по желанию)
Охладите тесто в течение 15 минут.
Выпекайте при 340°F (171°C) 15-20 минут, пока края не станут слегка коричневыми. Дайте им полностью остыть, прежде чем окунать их в растопленный шоколад.
بسكويت شورتبريد دقيق جوز الهند
مكونات
ربع كوب + 1 ملعقة كبيرة (44 جم) دقيق جوز الهند
نصف كوب (50 جم) إريثريتول محبب
3 ملاعق كبيرة (45 جم) زبدة مملحة باردة
1 بيضة كبيرة
نصف ملعقة صغيرة (3 مل) من خلاصة الفانيليا
شوكولاتة مذابة خالية من السكر (اختياري)
رقائق ملح البحر (اختياري)
ضعي العجينة في الثلاجة لمدة 15 دقيقة.
اخبز في درجة حرارة 340 فهرنهايت (171 درجة مئوية) لمدة 15-20 دقيقة حتى تصبح الحواف بنية قليلاً. اتركها تبرد تمامًا قبل غمسها في الشوكولاتة المذابة.
ينتج 13 ملف تعريف ارتباط (وحدات ماكرو لكل ملف تعريف ارتباط)
صافي الكربوهيدرات: 0.8 جرام
ألياف: 1.2 جرام
البروتين: 1.0 جرام
الدهون: 3.5 جرام
السعرات الحرارية: 44
The Frugal Chef: Homemade Swedish Coconut Cookies Pt1 The Ingredients
The Frugal Chef: Homemade Swedish Coconut Cookies Pt1 The Ingredients
Recipe for Cookies: Yields 20 Mini Cookies
9/10 Cup All Purpose Flour
1/2 Cup Sugar
Pinch of Baking Soda
2 Pinches of Banking Powder
2 Drops Vanilla Extract
1/2 Cup Dried Coconut Flakes
1/2 Cup Softened Butter
Mix all ingredients except coconut
Once blended, mix in coconut
Bake on cookie sheet 10-15 minutes at 350
Coconut Tops| Swedish Coconut Cookies| No Flour Coconut Cookies| Coconut Kisses
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