Coconut dakuaz is a layer of air nut biscuit with a stunning coconut aroma and crumbly texture.
Type of kitchen:
Cooking method :
In the oven
- 3 proteins
- 90 grams of powdered sugar
- 60 g of almond flour or almonds
- 40 g of coconut chips
- 2 tbsp. (+1 tbsp for sprinkling)
- almond essence - to wish
Recipe for cooking at home
If you want a homogeneous structure of dakuaz – first chop the coconut into the flour using a coffee grinder or blender. Sift all dry ingredients through a sieve, add the shavings and mix. If you do not have almond flour, you can cook it yourself: pour the nuts with boiling water for 3 minutes, drain it and squeeze the almonds from the peel. Peel the dried nuts in a dry frying pan, stirring with a spatula, cool and chop the coffee grinder or blender into a flour.
Chop the beaten whites with a mixer until firm foam, gradually add the powdered sugar and knead at high speed until solid peaks.
Mix the dried ingredients with all the dry ingredients and fill the coconut dough with a confectionery bag with a round nozzle (or a bag with a cut off corner).
In a spiral draw a cake on a baking sheet covered with parchment paper. From this amount of the test, you get 2 coconut biscuits Dakuaz with a diameter of about 20-22 cm. Sprinkle the biscuits with powdered sugar through a sieve and leave for 10 minutes. After the specified time, sprinkle them with the remaining powder and send the pan to the oven heated up to 180 C.
Bake coconut Dakuaz for half an hour until light rudeness is on top and ready inside. A ready-made coconut biscuit should be baked inside, but remain soft enough. Finished biscuits Dakuaz cool on the grate and use further on the recipe, or simply serve for tea. Bon appetit!