Carrot cookies with coconut cream

Cookies 559 Last Update: Jul 09, 2021 Created: Jul 09, 2021 0 0 0
Carrot cookies with coconut cream
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Medium
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If you love carrot tarts and cakes, this recipe is for you. Here is a carrot cake with a delicate coconut cream, but in the form of a soft cookie!

Ingredients

Directions

  1. Whisk together the flour, oatmeal, baking powder, cinnamon, ginger, nutmeg, and salt in a bowl.
  2. Whisk in white and brown sugar, softened butter. Add egg and vanilla extract. Stir in flour mixture at low mixer speed. Add carrots, then chopped walnuts.
  3. Cover the bowl with plastic wrap and refrigerate for 1.5 hours.
  4. Preheat oven to 175 ° C. Line a baking sheet with parchment.
  5. Take 2 tbsp. l. dough and roll into a ball. Place on a baking sheet 4–5 cm apart. Bake the cookies for 12-13 minutes, then cool on a baking sheet.
  6. Place the coconut on a baking sheet and place in the preheated oven for 5-7 minutes, until light golden brown. Stir the chips several times while cooking.
  7. Remove the cream cheese and butter from the refrigerator ahead of time. Whisk the cream cheese, 1 minute, then add the butter and beat until fluffy, periodically scrubbing the sides of the bowl with a spatula. Reduce the speed of the mixer to low and stir in the powdered sugar in portions. Add 1 tbsp. l. cream, vanilla extract and a pinch of salt. If the cream is very thick, stir in another spoonful of cream. Add warm coconut flakes and stir - the filling will become thinner. Cover with plastic wrap and refrigerate for 1 hour.
  8. Brush the cookies with coconut cream (5–6 mm thick) and combine with another cookie. Store in an airtight container in the refrigerator.

Carrot cookies with coconut cream



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Medium

If you love carrot tarts and cakes, this recipe is for you. Here is a carrot cake with a delicate coconut cream, but in the form of a soft cookie!

Ingredients

Directions

  1. Whisk together the flour, oatmeal, baking powder, cinnamon, ginger, nutmeg, and salt in a bowl.
  2. Whisk in white and brown sugar, softened butter. Add egg and vanilla extract. Stir in flour mixture at low mixer speed. Add carrots, then chopped walnuts.
  3. Cover the bowl with plastic wrap and refrigerate for 1.5 hours.
  4. Preheat oven to 175 ° C. Line a baking sheet with parchment.
  5. Take 2 tbsp. l. dough and roll into a ball. Place on a baking sheet 4–5 cm apart. Bake the cookies for 12-13 minutes, then cool on a baking sheet.
  6. Place the coconut on a baking sheet and place in the preheated oven for 5-7 minutes, until light golden brown. Stir the chips several times while cooking.
  7. Remove the cream cheese and butter from the refrigerator ahead of time. Whisk the cream cheese, 1 minute, then add the butter and beat until fluffy, periodically scrubbing the sides of the bowl with a spatula. Reduce the speed of the mixer to low and stir in the powdered sugar in portions. Add 1 tbsp. l. cream, vanilla extract and a pinch of salt. If the cream is very thick, stir in another spoonful of cream. Add warm coconut flakes and stir - the filling will become thinner. Cover with plastic wrap and refrigerate for 1 hour.
  8. Brush the cookies with coconut cream (5–6 mm thick) and combine with another cookie. Store in an airtight container in the refrigerator.

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