Coconut is one of my all time favorite things to bake with. Rich and creamy, while still being light and nutty, what’s not to love? Since you Bold Bakers love coconut just as much as I do, I know that you will enjoy a recipe that make this ingredient the star.
These cookies are made with flake coconut and (optional) caramel chips, then are dunked in dark chocolate and topped off with toasted coconut! These were such a hit with everyone who tried them.
Allow the coconut to cool before sprinkling over dark chocolate, but sprinkle immediately after dipping in chocolate or it won’t stick, so if you plan to use toasted coconut make sure you have it ready in advance!
While my recipe for 3 Ingredient Coconut Cookies is as easy as 1,2,3 the flavor is complex, nutty and sweet. Similar to a macaroon, but with a little more crunch, these cookies are nothing short of addictive!
- 4 eggs
- 200 gr sugar
- 250 gr coconut flour
- Divide the yolks from the whites and whisk them with the sugar.
- Then beat the yolks and add them to the mixture, finally integrated with the coconut flour.
- Put everything in a piping bag and form the biscuits on a baking sheet.
- Bake at 356°F (180°) for 30 minutes.