These happened to be the most satisfying outcome of my leftover SWISS MERINGUE Icing I had stored in my fridge from 2 days ago.
INGREDIENTS :
1 cup(120ml)Swiss Meringue Icing
1 cup Descicated coconut
1 tbs(heaped) Flour (approx 30gm)
1/4tsp Baking powder
METHOD :
There are several videos on YouTube for Swiss Meringue cake icing. It's really a no-fuss recipe when you have a stand mixture. Or simply an electrical wisk. Swiss Meringue icing can be stored airtight in the fridge for upto a week Or in the freezer for upto a month. Just ensure you let it sit to defrost at room temperature before using it.
Getting back to making our cookies... Dust a Muffin tray with flour after lightly coating the muffin cavities with butter. Also heat oven to 180C. As the batter will be ready for baking in no time.
In a mixing bowl place the meringue at room temperature and add the descicated coconut to combine well. Let there be no lumpy coconut. Now through a sifter add flour and baking powder a little at a time. Fold in the mixture well.
Use a teaspoon to measure out heapy portions (approx 10ml) and drop into the muffin cavities to get 12 shallow fillings. Place on a high rack into the oven for 15-20mins or until the corners of the cookies are lightly browned.
Once done remove from oven and let rest in the muffin tray itself for 5mins before removing the cookies from the tray and laying them on a wire rack to cool completely. These should be consumed within 3 days or stored in the fridge otherwise.
These coconut cookies are chewy buttery and I insist will be irresistibly appealing to the Goan tastebud.
INGREDIENTS :
1 cup Descicated coconut
1 tbs(heaped) Flour (approx 30gm)
1/4tsp Baking powder
METHOD :
There are several videos on YouTube for Swiss Meringue cake icing. It's really a no-fuss recipe when you have a stand mixture. Or simply an electrical wisk. Swiss Meringue icing can be stored airtight in the fridge for upto a week Or in the freezer for upto a month. Just ensure you let it sit to defrost at room temperature before using it.
Getting back to making our cookies... Dust a Muffin tray with flour after lightly coating the muffin cavities with butter. Also heat oven to 180C. As the batter will be ready for baking in no time.
In a mixing bowl place the meringue at room temperature and add the descicated coconut to combine well. Let there be no lumpy coconut. Now through a sifter add flour and baking powder a little at a time. Fold in the mixture well.
Use a teaspoon to measure out heapy portions (approx 10ml) and drop into the muffin cavities to get 12 shallow fillings. Place on a high rack into the oven for 15-20mins or until the corners of the cookies are lightly browned.
Once done remove from oven and let rest in the muffin tray itself for 5mins before removing the cookies from the tray and laying them on a wire rack to cool completely. These should be consumed within 3 days or stored in the fridge otherwise.
These coconut cookies are chewy buttery and I insist will be irresistibly appealing to the Goan tastebud.
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