Raspberry Coconut Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 114 mg | (3 %) | ||
| Calcium | 5 mg | (1 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 15 g |
Ingredients
- 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
Preparation steps
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
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.
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.
