Cottage cheese and coconut cookies with shavings and cottage cheese: a step-by-step recipe with photos

Need a quick and easy recipe for a delicious treat using ingredients you already have at home? We'll show you how to make your own unique cottage cheese cookies with coconut flakes.

Nutritional value per serving

232.3 kcal

Proteins: 7.7 g
Fats: 8.6 g
Carbohydrates: 30.9 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 25

These curd cookies with a soft center and crispy crust are a classic, combining all the benefits of natural curd with a bright, sweet flavor.

Cottage cheese has long been called “white gold” by the people, because this product is rich in:

vitamins (D, B2, B12);
calcium (100g of cottage cheese contains up to 15% of the daily requirement);
phosphorus, selenium and other microelements;
lactic acid bacteria, which have a beneficial effect on digestion.

If you add natural coconut shavings to the basic cottage cheese cookie recipe and shape the dough into unique "ears" or "shells," the treat will be even more popular with both adults and children.

We've previously published several interesting recipes using coconut flakes:

Today, we suggest adding to your coconut treat collection by saving a recipe with step-by-step instructions on how to make cottage cheese and coconut cookies.

Cottage cheese cookies with coconut flakes

Delicious Cottage Cheese and Coconut Cookies – A Step-by-Step Recipe with Photos

Ingredients

Servings

Cottage cheese 9%

200 G
Butter (melted)

60 G
Sugar

4 tbsp
Coconut flakes

4 tbsp
Vanilla sugar

10 G
Flour

180 G
Baking powder

5 G
Salt

1 pinch

Preparation

Step 1

Begin preparing the cookies by thoroughly mixing the cottage cheese, softened butter, and vanilla sugar (or vanillin). Combine all ingredients in a bowl and mash thoroughly with a fork, breaking up any lumps of cottage cheese and achieving a smooth mixture.

Step 2

Gradually add 120-150 grams of sifted flour + 1 teaspoon of baking powder to the curd base and knead the dough.

Please note! The amount of flour depends on the moisture content of the cottage cheese, so you may need 120 to 150 grams of flour when kneading and a little more for rolling out the layers.

You can also try baking cottage cheese cookies using coconut or rice flour. The result will be slightly different, but no less delicious.

Step 3

The finished dough should be soft, elastic, but not sticky (as in the photo).

Step 4

Before rolling out the dough, let it rest in the refrigerator for about 10 minutes. It's recommended to cover the bowl with plastic wrap to prevent the dough from drying out.

Step 5

Sprinkle the table with flour and roll out the curd dough into a sheet 2-3 mm thick.

Step 6

We prepare circles using a cutter with a diameter of 8 cm or a regular glass, as in the photo.

Step 7

In a separate bowl, mix sugar with coconut flakes in a 1:1 ratio (we used 4 tablespoons of each ingredient).

Step 8

We dip each cookie into the dry coconut mixture on both sides, so that the coconut is not only on the outside of the cookie, but also on the inside, and then fold it in half.

Step 9

Place the blanks on a baking sheet lined with silicone paper.

Step 10

Bake cookies with coconut flakes and cottage cheese in an oven preheated to 180℃ on the “top + bottom without convection” mode for about 20 minutes.

Remove the finished coconut cookies with cottage cheese from the oven, remove from the broiler and cool naturally.

These cookies can be stored in an airtight container at room temperature for 5-7 days. Refrigerating them will extend their shelf life, but the delicious crispy crust will be lost, and the cookies will become softer. If you need to store the coconut cheese cookies recipe on this page for up to 2 months, you can freeze them in an airtight bag.

If you prefer fluffier, softer coconut cookies, try making them at home using the simple step-by-step recipe in the video: