A delicious and fragile cake that is easy to prepare with semolina instead of flour with coconut flavorA delicious and fragile cake that is easy to prepare with semolina instead of flour w...
100 gr icing sugar
1 zest of lemon
6 cl oil
100 gr desiccated coconut
250 gr fine semolina flour
1 sachet baking powder
100 gr icing sugar
Keep cooking the same
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In a medium bowl, whisk the eggs with the icing sugar, lemon zest and oil. Add in the grated coconut, semolina flour and baking powder. Mix well to combine, then as the dough comes together, start kneading until smooth.
Preheat the oven to 180°C/360°F and line a baking sheet with parchment paper.
Use an ice cream scoop to form small (3cm) balls, then smooth them out between your palms, giving the cookies the final shape. Generously dip in icing sugar.
Bake for 15 minutes at 180°C.
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