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🍽️ Crunchy Coconut Ginger Cookies

97 kcal · 30 min · 4 servings

Crunchy Coconut Ginger Cookies Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the butter in a mixing bowl.
  2. 2. Grate the lime zest directly into the bowl.
  3. 3. Add the grated ginger.
  4. 4. Beat the mixture with a hand mixer and beaters for about 2 minutes until creamy and airy.
  5. 5. Add the coconut blossom sugar to the bowl.
  6. 6. Add the eggs.
  7. 7. Mix everything well until combined.
  8. 8. Gently fold in the shredded coconut flakes into the dough.
  9. 9. Fill the dough into a piping bag.
  10. 10. Attach a large round tip with a diameter of 2.5 cm to the end.
  11. 11. Line a baking sheet with baking paper.
  12. 12. Pipe small mounds of the coconut mixture onto the tray.
  13. 13. Moisten your fingers with a little water.
  14. 14. Shape the mounds into triangular peaks using wet fingers.
  15. 15. Preheat the oven to 180 degrees Celsius conventional heat.
  16. 16. Set the temperature to 160 degrees for convection.
  17. 17. Set the gas mark to 2 to 3.
  18. 18. Place the tray in the preheated oven.
  19. 19. Bake the cookies for 10 to 15 minutes.
  20. 20. Remove the cookies when they are lightly golden brown.
  21. 21. Take the tray out of the oven.
  22. 22. Let the cookies cool down.
  23. 23. Chop the chocolate (coating chocolate) into small pieces.
  24. 24. Prepare a bowl with hot water.
  25. 25. Melt the chocolate pieces over the bowl of hot water.
  26. 26. Dip the bottoms of the cooled coconut peaks into the melted chocolate.
  27. 27. Place the chocolate cookies on baking paper.
  28. 28. Let the chocolate dry on the paper.

Nutrition per serving