Zutaten für Whole Wheat Coconut Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 tablespoon cognac
- Ground Aniseed
- Instant Coffee Granules
- 1 cup chopped walnuts
- Desiccated Coconut
- Baking Powder
- 200-225 ml whole wheat flour
- Powdered sugar, for dusting (optional)
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Zubereitung von Whole Wheat Coconut Cookies
- Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- In a separate bowl, whisk together 1 teaspoon anise extract, 1 tablespoon instant coffee granules dissolved in 2 tablespoons hot water, and 1 tablespoon cognac.
- Add the wet ingredients to the creamed butter and sugar. Stir in 1 cup shredded coconut, 1 cup chopped walnuts, and 200-225 ml whole wheat flour (see notes for thickness). Mix until just combined. The dough will be stiff.
- Roll the dough into 1-inch balls.
- Place the balls onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust warm cookies with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
5g
Fat
21g
Carbs
1g
