Coconut cookies with lemon fragrant
Composition / ingredients
8
Servings:
Cooking method
1. Beat soft butter with sugar, vanilla sugar and lemon zest. Add eggs, salt and beat again.
2. Separately mix the flour sifted with baking powder and salt and add it to the oil mixture.
3. Add coconut chips to the dough and mix.
4. Put the dough in the refrigerator for 1 hour.
5. Form small balls with wet hands and place them on a baking sheet covered with parchment at a distance of about 5 cm from each other.
6. Bake cookies in a preheated oven to 160C for about 15 minutes. Cool the cookies and sprinkle with powdered sugar.
Calorie content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Coconut chips - 592 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Lemon zest - 47 kcal/100g
- Vanilla sugar - 379 kcal/100g
