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Soft coconut and apricot cookies: a delicious and easy to prepare treat

Soft coconut and apricot cookies: a delicious and easy to prepare treat

Savor the delicious flavors of Soft Coconut Apricot Cookies, a delicious and easy-to-prepare dessert that combines the rich taste of apricot compote with the tropical goodness of coconut. These soft, chewy cookies are quick to make and provide a refreshing, sweet treat perfect for any occasion. The combination of gluten-free shortbread, tangy apricot compote and shredded coconut creates a unique and satisfying dessert experience.

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Why you will love it

You'll love chewy coconut apricot cookies for their rich, indulgent flavor profile. The combination of tangy apricot compote and tropical coconut creates a delicious blend that is both refreshing and satisfying. These cookies are perfect for those who love easy-to-prepare desserts that offer a tropical twist. Their unique flavor and texture make them an ideal treat any time of day.

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Perfect opportunity

These soft coconut and apricot cookies are ideal for a festive celebration, a cozy afternoon tea or any time you want to treat yourself to a sweet and satisfying treat. Their inviting aroma and delicious presentation make them a great choice for the holidays, family gatherings, or any event where you want to impress your guests with a beautiful and delicious dessert. The light, airy texture of the cookies, combined with their refreshing apricot flavor, makes them perfect for any occasion.

Decorating Tips

replaces the word nice with empty enhance the presentation of these cookies, consider sprinkling them with powdered sugar or garnishing them with a drizzle of melted chocolate. You can also serve them with whipped cream or ice cream for an extra touch of indulgence. For a festive touch, serve the cookies on a decorative plate or alongside fresh fruit, creating a delicious dessert experience.

  1. Ingredients:
    • 150 g lactose-free butter
    • 120 g caster sugar
    • 2 medium eggs
    • The zest of 1 organic lemon
    • 450 g gluten-free shortbread flour
    • 5 g of baking powder
    • 2 tablespoons of apricot compote
    • 1 pinch of salt
    • Apricot compote (for garnish)
    • Grated coconut (for garnish)
  2. Instructions:
    • In a bowl, mix the butter, sugar and salt with a fork until softened. Add the eggs, apricot compote and lemon zest, then mix. Add the flour and baking powder, mixing until smooth. Form into a ball, cover and refrigerate for 40 minutes.
    • Shape the dough into balls, make an indentation in each and bake at 170°C (338°F) for 30 minutes until golden brown. Reheat the apricot compote with a little water, brush the biscuits, cover with grated coconut and top with more compote.

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