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Burnt Coconut Recipe

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This recipe is simply irresistible and with only 3 ingredients you will have a treat that will conquer you! Have you ever tried that sugary and crunchy coconut that is usually sold at fairs or squares? This is the recipe that we will teach you here! Called in some places burnt coquinho, it is also known as sugar coquinho, caquinho, beijinho and it is very simple to make. The preparation time is a little long, but it's just to let the sugar cover all the pieces of coconut with a delicious caramel! You will find that this coconut sweet recipe is worth preparing! Want to see how to make burnt coconut here at TudoReceitas? Just follow the step-by-step photos and instructions and be delighted at the end! Ingredients for making Burnt Coconut:  1 unit of dry coconut (about 3 cups of cubed coconut tea) 300 g  1½ cups of refined sugar or crystal  ½ cup of water (120 milliliters) How to make Burnt Coconut: Open the dry coconut, remove its shell and separate the other ingredients for the reci
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Shortbread with espresso and hazelnuts

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Shortbread with espresso

Shortbread with espresso and hazelnuts, these delicious biscuits have the taste of coffee and chocolate, is rich in hazelnuts and when you leave, you never stop.

Ingredients

Sweet pastry For approx. 30 pieces

60 g of hazelnuts

130 g of flour

½ tablespoon of unsweetened cocoa powder

50 g of powdered sugar

1 tablespoon of soluble espresso coffee

1 pinch of salt

85 g of butter

1 yolk

Freind's kitchen recipes, a Chinese noodle soup.

How to proceed shortbread with espresso and hazelnuts

Preparation:

ca. 25 minutes

Refrigeration:

ca. 1 hour

Cooking in the oven:

ca. 10 minutes

Total time:

1 h 35 min

Prepare the pasta

Chop the hazelnuts and toast them briefly without fat in a pan. Sift the flour, cocoa and powdered sugar into a bowl. Add the instant espresso, salt and butter and rub the ingredients with your hands until you get a crumbly mass. Stir in the egg yolk and knead quickly until you get a homogeneous paste. Add the hazelnuts and make a roll of approx. 4 cm in diameter. Wrap it in cling film and put it in the fridge for 1 hour.

Shape and cook the shortbread biscuits

Preheat the oven to 180 ° C. Divide the roll of dough into slices approx. 5 mm and arrange them on a baking sheet lined with baking paper. Bake the shortbread in the centre of the oven for approx. 10 minutes. Remove from the oven and let cool on the pan. You may be interested to read cabbage pesto purple recipe/ polenta gnocchi with gorgonzola recipe.

Useful tips

You can substitute hazelnuts with almonds, pine nuts or cashew nuts.

In a cookie box and in a cool place, shortbread biscuits can be stored for 1–2 weeks.

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