Coconut Cookies with Dried Fruit

Enhance your outing, picnic, or afternoon coffee with delicious and wonderfully aromatic cookies.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 60 g Nuts, almonds, blanched

  • 150 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 0.75 teaspoons Baking powder

  • 100 g Coconut, flakes

  • 90 g Sugar, brown

  • 80 g Apricot, dry

  • 40 g Cranberries, dried

  • 125 g Butter, unsalted

  • 1 piece Egg, fresh

Steps

  1. Preheat the oven to 190 degrees Celsius. Line a low baking tray with parchment paper. Cut the apricots and cranberries into small pieces.

  2. In a bowl, mix the flour, coconut, baking powder, salt, almond flakes, apricots, cranberries, and sugar. Crack the egg into a small bowl and whisk it with a fork. Add the whisked egg along with the melted butter to the bowl with the dry ingredients. Mix everything well with a spoon.

  3. Form small mounds with about 1.5 tablespoons of the mixture and place them on the prepared baking tray. Repeat the process until all the mixture is used. Flatten the mounds slightly with the back of a spoon. Bake the cookies in the preheated oven for 8 to 10 minutes. The cookies are done when they turn golden brown on the bottom.

  4. Remove the baked cookies from the oven, transfer them to a cooling rack, and let them cool completely.

Nutrition Information (Per 100g)

  • Calories: 409.32 kcal
  • Fat: 14.84 g
    • Saturated Fat: 7.99 g
  • Carbohydrates: 64.29 g
    • Sugars: 29.86 g
  • Protein: 6.47 g
  • Fiber: 2.85 g

Advice

When baking cookies, we must be careful because the bottom tends to burn faster than the top. If we wait for the top to turn golden brown, they might overcook. Therefore, towards the end of baking, its better to gently lift them with a spatula to check if they are done.