As soon as you hear the words banana, coconut and cream in a recipe title, you can imagine this creation melting in your mouth. Add homemade coconut almond cookies and the duo is complete! Extremely quick to prepare, the cream needs to chill in the refrigerator for at least six hours to set.
Ingredients 4 Portions
For the cream
- 6 pieceBananas, ripe
- 220 mlCoconut milk
- 160 gDark chocolate
- 1 pkg.Veggy Sweet Seasoning Mix
For the cookies
- 3 Egg white
- 170 gSugar
- 70 gAlmonds, ground
- 15 gFlour
- 1 tsp.Lemon peel
- 1 tsp.Lemon juice
- 100 gCoconut, grated
To make the cream: Crush the bananas with a fork. Gradually stir in the coconut milk, melted chocolate and Veggy Sweet mix. Pour into small bowls or glasses and place in the fridge for at least 6 hours.
To make the cookies: Use a whisk to cream the egg white with sugar and lemon juice in a mixing bowl over steam at a temperature of up to approx. 50°C (122°F) — do not use steam that is any hotter than this. Then whisk with the blender until it cools.
When the egg whites have cooled and nicely stiffened, fold in the mixture of grated coconut, almonds, flour and lemon zest and combine thoroughly.
Preheat the oven to 170 °C (356°F).
Use a piping bag and a large, flat nozzle to pipe out cookies onto baking parchment — they should be approx. 7 mm thick and 5 cm in diameter. Bake the cookies at 170°C (338°F) for 15–20 minutes using the convection oven setting.
The cookies should be only lightly golden and should still be a little soft in the middle before they cool. Serve the banana and coconut cream with the cookies and enjoy.