Donut Cookies With Chocolate And Coconut


Our fondness for tea brings with it our fondness for tiny desserts to be eaten with tea. Of course, cookies are best suited to the teas we brew in the morning, at noon, and in the evening without looking for excuses and drink teapots.

This time, we entered the kitchen to add a new one to your delicious cookie recipes. We prepared bite-sized cookies with lots of cocoa, lots of almonds, little sugar, no gluten, and no fat to accompany your teas. Until your tea is ready, your cookies will be on the plate, waiting to be eaten with pleasure.

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-250 grams of margarine or butter, softened at room temperature
-1 cup of powdered sugar
-1 egg
-1 cup of starch
-3 cups flour (Add in control)


-Bain marie melted dark chocolate

25 Minutes

9 Servings

How to make

Put butter, powdered sugar, and egg in a deep bowl and mix them together.
Then, let's add the starch and flour gradually and knead it well until our dough becomes thick.
Cut pieces in the size of walnuts, put the greaseproof paper on the tray, and arrange.
Bake in a preheated 180 degrees controlled manner (in my oven it ran for 20 minutes. (You cook in a controlled manner according to the temperature of your oven).
Let's cook them until they crack. (let's take it out of the oven when it's white).
Take it out of the oven when it is not browned.
Then, let's melt our dark chocolate in a double boiler and put it in a coconut bowl.
After our cookies have cooled, let's dunk the upper parts first in chocolate and then in coconut (as in the picture).
Bon appetit to those who will try.

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