The recipe for these tiny coconut sweets is taken from my new favourite French cookbook “Easy cuisine” (“Cuisine facile”).
Now I hope we will be able to prepare more and more recipes from it and from beautiful pictures they will turn into incredible tasty for all people we love.
Check out our video we made for your convenience, and don’t forget to subscribe to our youtube channel – Home cooking with Annie and Jeff.
Look, besides children, even dogs love these little pieces of French jewelry. Try it yourself!
Here is the full recipe:
INGREDIENTS:
DIRECTIONS:
Beat the egg-white in a foam. To make it firm, add a pinch of salt while you beat.
Put the egg-yolks in a bowl with the icing sugar and beat with a mixer until a fluffy mixture is obtained.
Add the shredded coconut to the egg-yolk mixture. Gently mix with a spatula.
Add the whipped egg-whites to the mixture. Add gradually and mix gently to keep the coconut mixture airy.
Prepare a baking tray and cover it with a parchment paper. Add a little of the coconut mixture with a teaspoon, leaving some space between them.
Bake in a preheated oven at 140-150 degrees for about 15 minutes. Then reduce the temperature to 120 degrees and bake for another 30 minutes until golden.
Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Beat the egg-white in a foam. To make it firm, add a pinch of salt while you beat.
Put the egg-yolks in a bowl with the icing sugar and beat with a mixer until a fluffy mixture is obtained.
Add the shredded coconut to the egg-yolk mixture. Gently mix with a spatula.
Add the whipped egg-whites to the mixture. Add gradually and mix gently to keep the coconut mixture airy.
Prepare a baking tray and cover it with a parchment paper. Add a little of the coconut mixture with a teaspoon, leaving some space between them.
Bake in a preheated oven at 140-150 degrees for about 15 minutes. Then reduce the temperature to 120 degrees and bake for another 30 minutes until golden.
Enjoy! 🙂
