Coconut and lemon crinkle cookies
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- Serves: 18 persons
- 50 gsugar
- 1 pinchsalt
- 75 gbutter
- 1 pieceorganic lemon
- 100 gcoconut flakes
- 50 gwhite flour
- 75 gfine polenta
- 40 gicing sugar
Step 1Using the whisk on a hand mixer, beat the eggs, sugar and salt in a bowl until light and frothy. Mix in the lemon zest, lemon juice, butter and coconut flakes. Combine the flour, semolina and baking powder, mix in to form a compact mass. Cover the dough and chill for approx. 1 hr.
Step 2Empty the icing sugar into a deep dish. Divide the dough into 18 walnut-sized portions. With lightly floured hands, shape the dough into balls and toss them in the icing sugar. Place on a baking tray lined with baking paper, leaving plenty of room between each ball. Make a small depression in each ball with your thumb.
Step 3Approx. 13 mins. in the centre of an oven preheated to 170°C. Remove, allow to cool slightly. Transfer the biscuits to a cooling rack, leave to cool.