267 – Almond Coconut Balls – Gluten Free Cookie Recipe! / كرات اللوز وجوز الهند
- 4 large eggs
- 1 cup (200 grams) granulated white sugar
- 8.8 oz (250 grams) whole raw almonds
- 8.8 oz (250 grams) natural unsweetened shredded coconut
- 1/2 tablespoon vanilla sugar or 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Powdered sugar for rolling
Step 1: Making the Dough
1- In a food processor, mix the raw almonds until you get a fine almond powder.
2- In a large bowl, using an egg beater, beat the eggs with the sugar and vanilla until they double in volume.
Note: you can replace the vanilla extract (or sugar vanilla) with orange blossom water, ground cinnamon, etc.
3- The egg mixture should become whitish and fluffy.
4- In a large bowl, mix the almond powder with the unsweetened shredded coconut. Add the baking powder. Mix well.
5- Add the egg mixture to the almond-coconut mixture. Using a wooden spoon and eventually your hands, mix all the ingredients until well incorporated.
Step 2: Rolling the Cookies
1- Place small paper cups on your baking pan.
2- Take a small amount of dough and roll it into a ball (walnut size).
3- Roll the ball in powdered sugar and place it in the paper cup.
4- Continue until all the dough is done.
Step 3: Baking the Cookies
1- Preheat your oven to 350 F / 180 C
2- Bake for 15 minutes. Do not overbake of the cookies will become dry. The cookies will puff a bit and will have some crackling on the surface with the sugar. They are a little crispy outside and soft inside!
3- Let the cookies cool down and serve with Moroccan mint tea 🙂