Thumbprint cookies | Shortbread | Coconut | 4 Ingredient
Today we're Making the famous coconut thumbprint cookie and these are always everybody's Favorite! thing about these cookies is that they are so delicious and simple to make but the combo of these ingredients results in a melt in your mouth feel and extraordinary taste. With these little gems you are able to change the recipe to your taste by using a variety of different jam, fillings and if you don't like coconut you're able to omit it without missing out on the rich buttery taste. I also love to dip the bottoms of these into melted chocolate if i really want to win-over somebody's heart ????
Enjoy!
Ingredients:
3 sticks room temp. butter
1 cup sugar
1 teaspoon vanilla
3+1/2 cups all purpose flour
1 egg + 2 T water mixed for dipping
1 cup shredded sweetened coconut
jam of choice
Preheat oven to 350 degrees F. Bake for 20-25 minutes
Easy and Delicious Shortbread Cookies
My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!
Full Recipe:
Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!
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Simple Coconut Bread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Simple Coconut Bread. As its name implies, this Coconut Bread has a delicious coconut flavor with a dense and moist texture. The coconut flavor comes from both dried coconut and unsweetened coconut milk. The bread also has a hint of cinnamon and vanilla flavor. I love how easy this batter comes together. Just a quick stir of all the ingredients and it's ready for the oven. While you can eat this bread the day it's made, I do think both the texture and flavor benefit from being stored overnight. Perfect slathered with butter and fruit preserves and it makes excellent toast.
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Easy Coconut Bread Recipe
Find the written homemade coconut bread recipe here:
In this episode of In The Kitchen With Matt, I will show you how to make coconut bread at home. Coconut bread is part of the quick bread family like banana bread, zucchini bread, etc. Is it bread or a cake? Who cakes what you classify it as, it tastes amazing!
#coconutbread #coconut
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Keto Coconut Shortbread Cookies
INGREDIENTS
⅓ cup + 1 tablespoon (44g) coconut flour
¼ cup (50g) granulated erythritol
3 tablespoons (45g) cold salted butter
1 large egg
½ teaspoon (3mL) vanilla extract
melted sugar-free chocolate (optional)
sea salt flakes (optional)
Refrigerate the dough for 15 minutes.
Bake at 340°F (171°C) for 15-20 minutes until edges are slightly brown. Let it cool completely before dipping them to your melted chocolate.
Yields 13 cookies (macros per cookie)
NET CARBS: 0.8g
FIBER: 1.2g
PROTEIN: 1.0g
FAT: 3.5g
CALORIES: 44
#ketoserts #ketocookies #ketoshortbread
Galletas De Mantequilla De Harina De Coco
INGREDIENTES
⅓ taza + 1 cucharada (44 g) de harina de coco
¼ de taza (50 g) de eritritol granulado
3 cucharadas (45 g) de mantequilla salada fría
1 huevo grande
½ cucharadita (3 ml) de extracto de vainilla
chocolate sin azúcar derretido (opcional)
escamas de sal marina (opcional)
Refrigera la masa por 15 minutos.
Hornee a 340 °F (171 °C) durante 15 a 20 minutos hasta que los bordes estén ligeramente dorados. Deje que se enfríe completamente antes de sumergirlos en su chocolate derretido.
Rinde 13 cookies (macros por cookie)
CARBOHIDRATOS NETOS: 0.8g
FIBRA: 1.2g
PROTEÍNA: 1,0g
GRASA: 3.5g
CALORÍAS: 44
Biscotti di frolla alla farina di cocco
INGREDIENTI
⅓ tazza + 1 cucchiaio (44 g) di farina di cocco
¼ di tazza (50 g) di eritritolo granulato
3 cucchiai (45 g) di burro salato a freddo
1 uovo grande
½ cucchiaino (3 ml) di estratto di vaniglia
cioccolato fuso senza zucchero (facoltativo)
scaglie di sale marino (facoltativo)
Mettere in frigo l'impasto per 15 minuti.
Infornare a 171°C per 15-20 minuti fino a quando i bordi non saranno leggermente marroni. Fate raffreddare completamente prima di immergerli nel cioccolato fuso.
Produce 13 cookie (macro per cookie)
CARBOIDRATI NETTI: 0,8 g
FIBRA: 1,2 g
PROTEINE: 1,0 g
GRASSO: 3,5 g
CALORIE: 44
Biscuits sablés à la farine de noix de coco
INGRÉDIENTS
⅓ tasse + 1 cuillère à soupe (44 g) de farine de noix de coco
¼ tasse (50 g) d'érythritol granulé
3 cuillères à soupe (45g) de beurre salé froid
1 œuf large
½ cuillère à thé (3mL) d'extrait de vanille
chocolat fondu sans sucre (facultatif)
flocons de sel de mer (facultatif)
Réfrigérer la pâte pendant 15 minutes.
Cuire au four à 340 °F (171 °C) pendant 15 à 20 minutes jusqu'à ce que les bords soient légèrement dorés. Laissez refroidir complètement avant de les tremper dans votre chocolat fondu.
Donne 13 cookies (macros par cookie)
GLUCIDES NETS : 0,8 g
FIBRE : 1,2 g
PROTÉINES : 1,0 g
GRAISSES : 3,5 g
CALORIES : 44
Biscoitos amanteigados de farinha de coco
INGREDIENTES
⅓ xícara + 1 colher de sopa (44g) de farinha de coco
¼ xícara (50g) de eritritol granulado
3 colheres de sopa (45g) de manteiga com sal gelada
1 ovo grande
½ colher de chá (3mL) de extrato de baunilha
chocolate derretido sem açúcar (opcional)
flocos de sal marinho (opcional)
Refrigere a massa por 15 minutos.
Asse a 340 ° F (171 ° C) por 15-20 minutos até que as bordas fiquem levemente marrons. Deixe esfriar completamente antes de mergulhá-los no chocolate derretido.
Rende 13 cookies (macros por cookie)
CARBOIDRATOS LÍQUIDOS: 0,8g
FIBRA: 1,2g
PROTEÍNA: 1,0g
GORDURA: 3,5g
CALORIAS: 44
Kruche Ciasteczka Z Mąki Kokosowej
SKŁADNIKI
⅓ filiżanka + 1 łyżka (44g) mąki kokosowej
¼ szklanki (50g) granulowanego erytrytolu
3 łyżki (45g) masła solonego na zimno
1 duże jajo
½ łyżeczki (3mL) ekstraktu waniliowego
topiona czekolada bez cukru (opcjonalnie)
płatki soli morskiej (opcjonalnie)
Wstaw ciasto do lodówki na 15 minut.
Piecz w 340°F (171°C) przez 15-20 minut, aż brzegi będą lekko zarumienione. Pozwól, aby całkowicie ostygły, zanim zanurzysz je w roztopionej czekoladzie.
Uzyskuje 13 ciasteczek (makra na ciasteczko)
WĘGLOWODANY NETTO: 0,8 g
WŁÓKNO: 1,2 g
BIAŁKO: 1,0 g
TŁUSZCZ: 3,5g
KALORIE: 44
Песочное печенье из кокосовой муки
ИНГРЕДИЕНТЫ
⅓ стакана + 1 столовая ложка (44 г) кокосовой муки
¼ стакана (50 г) гранулированного эритрита
3 столовые ложки (45 г) холодного соленого сливочного масла
1 большое яйцо
½ чайной ложки (3 мл) ванильного экстракта
растопленный шоколад без сахара (по желанию)
хлопья морской соли (по желанию)
Охладите тесто в течение 15 минут.
Выпекайте при 340°F (171°C) 15-20 минут, пока края не станут слегка коричневыми. Дайте им полностью остыть, прежде чем окунать их в растопленный шоколад.
بسكويت شورتبريد دقيق جوز الهند
مكونات
ربع كوب + 1 ملعقة كبيرة (44 جم) دقيق جوز الهند
نصف كوب (50 جم) إريثريتول محبب
3 ملاعق كبيرة (45 جم) زبدة مملحة باردة
1 بيضة كبيرة
نصف ملعقة صغيرة (3 مل) من خلاصة الفانيليا
شوكولاتة مذابة خالية من السكر (اختياري)
رقائق ملح البحر (اختياري)
ضعي العجينة في الثلاجة لمدة 15 دقيقة.
اخبز في درجة حرارة 340 فهرنهايت (171 درجة مئوية) لمدة 15-20 دقيقة حتى تصبح الحواف بنية قليلاً. اتركها تبرد تمامًا قبل غمسها في الشوكولاتة المذابة.
ينتج 13 ملف تعريف ارتباط (وحدات ماكرو لكل ملف تعريف ارتباط)
صافي الكربوهيدرات: 0.8 جرام
ألياف: 1.2 جرام
البروتين: 1.0 جرام
الدهون: 3.5 جرام
السعرات الحرارية: 44
Quick And Simple Keto Coconut Flour Shortbread (Nut Free, Gluten Free And No Eggs)
This recipe is designed tp teach everyone how to make quick and simple keto coconut flour shortbread. This recipe is low carb, keto friendly, sugar free, nut free, gluten free, egg free and diabetic friendly
Written recipe:
Buy on Amazon and help support the channel:
Coconut flour:
Monkfruit sweetener:
Danish whisk:
Cake pan:
#ketoshortbread #coconutflourbread #ketorecipes