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Coconut soup (Paleo)

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Cook time: 0 min.
Servings: 20 pcs

Ingredients for Coconut soup (Paleo)

1Egg white
1Vaniliestang
120gDates (without stone)
2tbspStevia
2Large eggs
230gDesiccated coconut
50gChocolate (70-80%)
50gGhee (or butter)

Instructions for Coconut soup (Paleo)

To prepare the Coconut soup (Paleo) recipe, please follow these instructions:

1) Blend dates, eggs and white to an airy mass. This takes a few minutes.
2) Melt butter and cool 1min (until it's finger lunchtime)
3) Remove the vanilla bars and remove the vanilla kernels. Mash stevia into the kernel so you share the vanilla sugar.
4) whip egg yolk, vanilla sugar and butter together
5) Pour the coconut flour and let the dough rest for 10 minutes while turning on the oven at 180 degrees.

Then shape the spikes as small spheres and squeeze them to peaks on a baking sheet.

Size is optional but I recommend you make 20-30 pieces.

Bake for 8-10 minutes until golden

The coconut peaks are cooled and the chocolate is heated in a water bath and the bottom of the top is dipped in melted chocolate.

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