Home Dish Danish butter coconut cookies πŸͺπŸ₯₯🍫

Danish butter coconut cookies πŸͺπŸ₯₯🍫

Introduce

Chef :

Gurpal kaur Ubhi

Danish butter coconut cookies πŸͺπŸ₯₯🍫

Global Apron - week 5 ( the flour feast challenge), { all purpose flour & cornflour}, these cookies are homemade, danish butter coconut cookies are beautifully buttery, crispy and delicate. These cookies are the ultimate melt in your mouth, are also made in Christmas season, whether cookies are decorated with chocolate, dust with cocoa powder, sprinkles or nothing all, this classic festival cookies always taste, delicious and amazing. Course: desserts, Cuisine: Denmark, diet: vegetarian.

Cooking instructions

* Step 1

Preheat oven at 180°c, line with parchment paper and keep aside. Add all purpose flour, cornflour 🌽, baking powder and mix well, keep a side.

* Step 2

In a bowl πŸ₯£, add butter 🧈, sugar, egg πŸ₯š beat together, until light pale, add milk πŸ₯› and mix well, add mint essence 🌱 and mix well, add dessicated coconut πŸ₯₯ mix well.

* Step 3

Add flour mixture and beating on low with electric beater, transfer the dough to a cookie maker or large piping bag with a star tip, pipe the dough into rosettes 🌹and bake for 10 mins or edges are golden brown.

* Step 4

Let them cool on the baking tray for few minutes, use a spatula to help move the delicate cookies πŸͺ to a wire rack to cool completely. Melt the chocolate 🍫, in a medium bowl πŸ₯£ add chocolate 🍫, add bowl πŸ₯£ over a small saucepan of simmering water πŸ’§, making sure the bowl doesn't touch the water πŸ’§, stir and until fully melted.

* Step 5

Dip the both sides of the cookies πŸͺ into the chocolate 🍫 and rest on a wire rack, add sprinkles before chocolate 🍫 starts to set, if using cocoa powder, after the chocolate 🍫 is set, add dust with cocoa powder and serve.
Image step 5

Note: if there is a photo you can click to enlarge it

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