Pastries With Coconut And Almonds

Sweet pastries like cakes or cookies are not really healthy, but if they contain nuts, they are at least healthy fats.

Baked goods with nuts are no lower in calories than any other sweet baked goods , but the fatty acids in them are healthier. This is of course not an excuse for eating a lot of biscuits or cakes, but there is little objection to occasional indulgence.

Pastries with nuts

Today we would like to introduce you to pastries that are prepared with coconut and almonds. Shredded coconut and grated almonds are available almost everywhere. In particular, the almond oil contained in almonds is healthy.

As a basic tip for our baked goods with nuts, you can remember that nuts of any kind have more flavor if you roast them dry in a pan without fat before using them. This not only applies to nuts in pastries, but also if you need nuts for other recipes.

Coconut Almond Cookies

These cookies taste good all year round and keep fresh in a well-sealed tin can. They are so delicious that they are usually gone faster than you think, even though they are vegan …

You need:

• 150 g ground almonds
• 120 g desiccated coconut
• 6 – 8 dates without a core
• 125 ml of water
• 1 pack of vanilla sugar
• Sugar to taste

Mix all the dry ingredients together and chop the dates into very small, fine pieces.

Then stir the water into the dry ingredients to form a mass. Then carefully stir in the crushed dates and taste. If necessary, add a little more sugar.

Form cookies and bake them at 200 ° C for about 7 minutes. Let cool on a wire rack.

Coconut and almond macaroons

Macaroons are a type of pastry that people like to bake at Christmas time, but they certainly also taste good at other times of the year.

You need:

• 200 g desiccated coconut
• 50 g of chopped almonds
• 100 g powdered sugar
• 100 g sour cream
• 50 ml of sweet cream or milk
• 100 g marzipan raw mass
• 2 eggs

It couldn’t be easier: Crumble the raw marzipan mixture and gradually stir in both eggs so that a smooth mixture is created. Then, just as carefully and slowly, stir in the remaining ingredients.

Then place piles of two wet teaspoons on a baking sheet and / or on baking wafers. The macaroons then have to be dried for about 40 minutes at 150 ° C. Watch the pastries in the oven! The macaroons are ready when they are golden brown.

Coconut Bundt Cake

The Gugelhupf originally comes from Alsace in France and is called “Kouglehoupf”. There it is traditionally made from yeast dough and is served for breakfast. For us, a bundt cake is more of a sponge cake. This one has an almost tropical taste with coconut.

• 250 g butter or margarine
• 200 g of sugar
• 4 eggs
• 250 g flour
• 1 pack of baking powder
• 100 g desiccated coconut

• 125 ml coconut milk
• 1 tablespoon of rum

Mix the butter with the sugar until frothy and add each egg individually. Before you stir in another egg, the mixture should be homogeneous and lighter and lighter.

Mix flour and baking powder and gradually add the mixture to the egg-sugar-butter mixture and stir in the flour mixture so that it is free of lumps.

Then add the coconut milk and rum, sip by sip, before you stir in the desiccated coconut thoroughly at the end.

Put in a bundt pan, smooth out and bake at 180 ° C for 50 – 60 minutes. After baking, let it cool down briefly in the tin and only then turn it out onto a wire shelf. Let it cool down before you cut it for the first time.

Recipe variant: This simple pastry can be spiced up with well-drained pineapple pieces from the can. Simply lift under the finished dough and bake.