Biscuits
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The secret to these cookies lies in the right texture of cottage cheese – use dry, not wet curds so the dough doesn’t spread. The egg and sweetener bind everything together, while shredded coconut adds a unique aroma and gentle crunch. Don’t overbake – watch for a golden color, that’s when they’re perfectly done.
Preheat oven to 180°C (350°F)
Turn on the oven in advance so it’s fully heated.
Prepare the ingredients
Take cottage cheese and egg out of the fridge and let them come to room temperature.
Mix cottage cheese with egg and sweetener
In a bowl, mash the cottage cheese with a fork, add the egg and sweetener, and mix thoroughly until smooth.
Add shredded coconut
Stir in the shredded coconut and knead the dough well. It should be sticky but firm.
Shape into balls
Wet your hands with water, then roll the dough into small balls (about 30 g each).
Bake
Place the balls on a baking sheet lined with parchment paper and bake in the preheated oven for 35 minutes until golden.
CHEF'S TIP
Choosing cottage cheese
For best results, use cottage cheese with 5–9% fat – it gives creaminess. Non-fat will make them drier.
Shaping the balls
To prevent sticking, wet your hands with water or a little oil before rolling.
Extra coconut
If you love more coconut flavor, roll the balls in additional shredded coconut before baking.
Room-temperature ingredients
Bring eggs and cottage cheese to room temperature – they blend better for a smoother dough.
SUBSTITUTIONS
Add your taste
- Instead of sweetener You can use honey or maple syrup, but calories and carbs will increase. Reduce to 1 tablespoon.
- Nuts or dried fruits Add chopped almonds, walnuts, or raisins for extra texture and flavor.
- Replace coconut Use almond flour or ground oats instead of coconut for a different taste – still delicious.
HOW TO STORE
How to Store Coconut Cottage Cheese Cookies
Let cookies cool completely on a wire rack, then store in an airtight container. Keep at room temperature for up to 3 days, or in the fridge for up to 1 week. To freeze, arrange in a single layer on a baking sheet, freeze, then transfer to a bag. Thaw at room temperature or reheat in the oven at 150°C (300°F) for 5–7 minutes.
GOOD TO KNOW