Savor the delightful flavors of Soft Coconut and Apricot Cookies, a delicious and easy-to-make dessert that combines the rich taste of apricot compote with the tropical goodness of coconut. These soft and chewy cookies are quick to prepare and offer a refreshing and sweet treat that’s perfect for any occasion. The combination of gluten-free shortbread, tangy apricot compote, and shredded coconut creates a unique and satisfying dessert experience.
Why You’ll Love This
You’ll love Soft Coconut and Apricot Cookies for their rich and indulgent flavor profile. The combination of tangy apricot compote and tropical coconut creates a delightful blend that’s both refreshing and satisfying. These cookies are perfect for those who enjoy easy-to-make desserts that offer a touch of tropical flair. Their unique flavor and texture make them an ideal treat for any time of day.
Perfect Occasion
These Soft Coconut and Apricot Cookies are ideal for a festive celebration, a cozy afternoon tea, or any moment when you want to indulge in a sweet and satisfying treat. Their inviting aroma and delightful presentation make them a great choice for holidays, family gatherings, or any event where you want to impress your guests with a beautiful and delicious dessert. The cookies’ light and airy texture, combined with their refreshing apricot flavor, make them perfect for any occasion.
Decoration Tips
To enhance the presentation of these cookies, consider dusting them with powdered sugar or garnishing them with a drizzle of melted chocolate. You can also serve them with a side of whipped cream or ice cream for an extra touch of indulgence. For a festive touch, serve the cookies on a decorative plate or with a side of fresh fruit, creating a delightful dessert experience.
- Ingredients:
- 150 g lactose-free butter
- 120 g granulated sugar
- 2 medium eggs
- Zest of 1 organic lemon
- 450 g gluten-free shortbread flour
- 5 g baking powder
- 2 tablespoons apricot compote
- 1 pinch of salt
- Apricot compote (for filling)
- Shredded coconut (for topping)
- Instructions:
- In a bowl, mix the butter, sugar, and salt with a fork until softened. Add the eggs, apricot compote, and lemon zest, then mix. Add the flour and baking powder, mixing until smooth. Form a ball, cover, and chill for 40 minutes.
- Shape the dough into balls, make an indentation in each, and bake at 170°C (338°F) for 30 minutes until golden. Warm the apricot compote with a little water, brush on the cookies, top with shredded coconut, and fill with more compote.
Enjoy!
