low gluten flour
Slivered almonds (decorative)
Coarse sugar (decorative)
How to make coconut cookies
Then add the powdered sugar in three additions and beat with an electric mixer until white and voluminous.
Add the egg mixture in three additions, beating with a whisk each time until well combined.
Sift in the low gluten flour, add the coconut (I recommend using a wall breaker to break up the coconut a bit), mix and knead with your hands, if you want other flavors, you can also add cranberries etc. at this step, I split it in half, half with cranberries and half to make the rest!
Roll into a cylinder, wrap in plastic wrap and freeze for about 30 minutes
Cut the cookies into about 0.6 cm (not more than 1 cm is fine, otherwise they are too thick) without any decorations to this point You can preheat the oven and bake cookies.
Cranberry Coconut Cookies
Coconut Cookies: I also sprinkled a few grains of coarse sugar on the surface, which is fine without, and this amount of sugar is sweet enough!
Almond Coconut Cookies: After the above steps, spread the egg whites with almonds and sprinkle a few grains of granulated sugar on top.
Preheat the oven at 200 degrees for 5-10 minutes (depending on the temper of your oven), a total of about 20 minutes to bake, I was the first 10 minutes at 200 degrees, later according to the degree of coloring of the cookies lowered the temperature, about 170-180 degrees for 5 minutes, 150 degrees for 5 minutes, depending on the temper of the oven.