So far I have prepared traditional coconut cookies with egg whites, sugar and desiccated coconut. We like them. They are crunchy on the outside and soft inside. We used up all the eggs for our weekend breakfast, so I looked for a recipe for coconut cookies without eggs. Basically, I could have used aquafaba, but I only thought about it when the cookies were already on a plate. I found the recipe for lemon-coconut cookies at www.aniagotuje.pl. The cookies were very yummy and the colourful decoration gave them a spring-like character. I would love it to be spring already.

Ingredients (20 cookies)
100g of desiccated coconut
160g of flour
100g of butter
90g of natural yoghurt
60g of caster sugar
1 teaspoon of vanilla essence
1 teaspoon of lemon zest

Heat the oven up to 190C. Cover a baking sheet with some baking paper.
Mix together the desiccated coconut, natural yoghurt and vanilla essence. Mix the flour, caster sugar and lemon zest in a separate bowl. Add the butter and desiccated coconut with yoghurt and quickly knead into a smooth dough. Make 4-cm balls with the dough, flatten them a bit and put onto the baking paper. Bake for 18-20 minutes. Sprinkle with some caster sugar or decorate with chocolate icing before serving.

Enjoy your meal!

Try also:
Afghan cookies
Cheese cookies with apples
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