Raspberry Coconut Cookies

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Raspberry Coconut Cookies
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Health Score:
43 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
204
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie204 cal.(10 %)
Protein2 g(2 %)
Fat12 g(10 %)
Carbohydrates22 g(15 %)
Sugar added11 g(44 %)
Roughage1.8 g(6 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.2 mg(2 %)
Vitamin K0.8 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.5 mg(4 %)
Vitamin B₆0 mg(0 %)
Folate3 μg(1 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.6 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium114 mg(3 %)
Calcium5 mg(1 %)
Magnesium14 mg(5 %)
Iron0.5 mg(3 %)
Iodine2 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids9.8 g
Uric acid4 mg
Cholesterol22 mg
Complete sugar15 g

Ingredients

for
30
For the cookies
250 grams Pastry flour
50 grams Shredded coconut
100 grams sugar
salt
1 egg
200 grams cold butter
Pastry flour (for the worksurface)
For the toppings
200 grams powdered sugar
1 Tbsp Raspberry syrup
1 tsp lemon juice
250 grams Shredded coconut
200 grams Raspberry jam
How healthy are the main ingredients?
sugarsaltegg

Preparation steps

1.

For the cookies: Mix the flour with the dessicated coconut, sugar and a pinch of salt. Pile the flour mixture on a work surface, and make a well in the center.Whisk the egg and pour into the flour well, mixing it all together. Distribute the butter in small pieces throughout the dough. With your hands, quickly knead the dough until smooth. If necessary, add 1-2 tablespoons of cold water and knead again. Shape the dough into a ball, wrap in plastic wrap and leave in the refrigerator for 30 minutes

2.

Preheat the oven to 180°C (approximately 350°F). Roll out the dough on a floured surface to about 0.5 cm (approximately 1/4 of an inch) thickness. With a pastry cutter, cut out rectangular pieces of about 8 x 5 cm (approximately 3 x 2 inches). Devide the rectangles between two parchment-lined baking sheets and bake each for about 10 minutes or until golden brown. Allow the cookies to cool on a wire rack.

3.

For the toppings: Mix the powdered sugar with the raspberry syrup and the lemon juice until thick. Brush the cookies with a damp pastry brush and sprinkle with the grated coconut leaving an empty stripe in the middle of each cookie. Warm up the syrup mixture to make it more fluid. Fill a piping bag with a round tip with the syrup mixture. Pipe a strip of syrup in the middle empty stripe of each cookie. Allow the cookies to cool before serving. 

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