More and more people has problem with the yeast, so we propose here the recipe for cookies nutella and coconut but without yeast, for who is allergic to it. The recipe is very simple to prepare, and it is enough to mix all the ingredients together with an electric whisk, or by hand. It is fat to prepare and fast to cook, because it takes only fifteen minutes in the oven. Once done, just let them cool and serve for breakfast and as a snack for your children, accompanying it with delicious fresh milk, or with fruit juice.
Do not eat to much, because it is always a sweeter, and a portion equal to 3 biscuits is the ideal quantity to enjoy this cookie without have any problem of weight, nutrition experts said.
Instructions
- First of all put the nutella to heat at bain-marie, to let be a bit melted. Open the egg in a container (1), then add the flour (2) and finally the melted nutella (3).
- With an electric whisk mix the ingredients (4) until the dough has the brown color of the nutella (5). Then place the dough on a saucer (6).
- Wrap the dough in a kitchen foil (7) or in food bag and place it in the refrigerator for at least thirty minutes (8). Meanwhile, take a large round baking tray previously greased with butter (9).
- Take back the dough, take a medium amount of it on the palm of your hands (10), then with both hands work it to shape as ball (11). Make all the cookies and place them in the tray (12).
- Bake the tray in a preheated oven at 140°C for about 15 minutes (13) and then take off (14). Pick your biscuits internally with a toothpick to ensure perfect cooking. Let them cool for about ten minutes (15).
- Put some butter to melt (16) in a small saucepan, and once it is liquid, pour in a small container (17). Dip a kitchen brush in the melted butter and brush the cookies on the top, then sprinkle with the flaked coconut (18) on top. Let rest the cookies few minutes before serve.
Recipe Notes
