Tuesday, March 24, 2015


  I love baked flour foods, but am not a miraculous baker. Probably so because I don´t have the patience to knead and wait for the dough to rise many times over, and I like mine healthy, not loaded with white flour and extracted added gluten.

  These coconut cookies were a big hit at my daughter´s birthday party recently. Since I made them for others, and to be served in a party, I made them with regular white wheat flour. But when I make them just for myself and my daughter (the rest of my family can´t/won´t eat them), I use freshly home ground whole spelt flour.

The cookies are formed into balls, so there is no need to roll the dough even once!

The dough itself is not super sweet, but the cookies are dipped in powdered sugar once baked. It adds both, appeal and apparel. I personally found it hard to stop eating them... luckily the recipe makes about seventy cookies. =)
 The recipe (makes approx. 70 pieces):

250g room temperature vegan margarine
1,5 dl + 2 dl powdered sugar
1 tsp vanilla sugar
5 dl wheat flour
1/4 tsp sea salt
5 dl dried shredded coconut
(small splash of soymilk if needed)

+ Preheat oven to 175 C. Whip up margarine and 1,5 dl powdered sugar until fluffy. Add vanilla sugar, flour and salt. Stir carefully. Add in the coconut and stir once more, adding a bit of soymilk if the dough is too dry.
  Roll out little balls, about 2 cm by diameter, and place onto a baking sheet layered oven tray. Leave some room for the cookies to spread in the oven. Bake until the balls have become only slightly tanned, about 10 min. Be careful not to burn them.
  Dip the cookies in powdered sugar once cooled down. Serve cold and store air-tight.

 (Original recipe called "Snowballs" from the awesome Raisa Kettunen´s party food book "Puputyton Juhlakirja".)

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