Coconut Bites with Stone Fruit

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Coconut Bites with Stone Fruit
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
183
calories
Calories

Nutritional values

1 cookie contains
(Percentage of daily recommendation)
Calorie183 kcal(9 %)
Protein2.25 g(2 %)
Fat6.85 g(6 %)
Carbohydrates30.16 g(20 %)
Sugar added15.24 g(61 %)
Roughage1.75 g(6 %)
Vitamin A88.2 mg(11,025 %)
Vitamin D0 μg(0 %)
Vitamin E0.48 mg(4 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.8 mg(7 %)
Vitamin B₆0.08 mg(6 %)
Folate5.85 μg(2 %)
Pantothenic acid0.26 mg(4 %)
Biotin0.71 μg(2 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C4.71 mg(5 %)
Potassium196.71 mg(5 %)
Calcium9.55 mg(1 %)
Magnesium15.11 mg(5 %)
Iron0.55 mg(4 %)
Iodine6.07 μg(3 %)
Zinc0.44 mg(6 %)
Saturated fatty acids5.92 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
20
Ingredients
2
2 teaspoons
½ cup
superfine caster sugar
1.333 cups
15
canned apricot halves (drained)

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with rice paper or non-stick baking paper.
2.
Place the egg whites in a bowl and whisk until frothy, but not stiff. Stir in the cornflour and sugar, followed by the coconut.
3.
Drop in small rounded spoonfuls onto the lined trays.
4.
Bake for 12-15 minutes until firm and the bases are golden. Leave to cool on the trays.
5.
Place an apricot half on each cookie and secure with a cocktail stick.