Coconut Lemon Crackles

Preparation Time: 39 minutes
Cooking Time: 15 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

Crispy cookies with a juicy and soft center, featuring a pleasant taste and aroma of lemon and coconut.

In a large bowl, beat the eggs and add sugar and salt. Quickly mix with a hand whisk or mixer to combine the eggs and sugar (there's no need for the eggs to be frothy). Add oil, marmalade, and finely grated lemon zest to the bowl. Mix the ingredients well to form a uniform mixture. While mixing, pour in the juice squeezed from the lemon.
First, mix the coconut into the mixture, then add the breadcrumbs mixed with baking powder. Once all the ingredients are combined into a uniform dough, stop mixing. Cover the bowl with the dough and refrigerate it for at least one hour (or overnight) to cool the dough thoroughly.
Prepare a bowl with powdered sugar. Shape the cooled dough into walnut-sized balls and roll them in the powdered sugar. Place the balls on a baking sheet lined with parchment paper, leaving a few centimeters of space between them as the cookies will spread slightly in the oven.
Bake the cookies for about 15 minutes in an oven preheated to 175 degrees Celsius. If you want the cookies to have a more pronounced cracked pattern, immediately after placing them in the oven, select the top heating function. Let the cookies bake for 5 minutes, then switch to both top and bottom heating and bake for another 10 minutes.
Let the baked cookies cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.