Almond, pistachio and coconut‑coated cookies — very tasty and easy to make

Ingredients:

2 cups all‑purpose flour 1/2 cup powdered sugar 2 teaspoons baking powder 1 teaspoon vanilla 2 eggs 1 cup butter at room temperature Coarsely ground almonds Coarsely ground pistachios Shredded coconut

Method:

Separate the egg yolks from the whites. In a bowl, mix the powdered sugar with the vanilla and the yolks, then add the flour with the baking powder and knead by hand.
Put the egg whites in a small bowl without whipping them.
Roll the cookie dough into balls and shape as desired.
Dip each ball in the egg white, then into pistachios, or shredded coconut, or ground almonds.
Place the coated cookies on parchment paper on a baking tray.
Bake in the oven at 180°C (356°F) until lightly browned — about 15 minutes.
Serve the cookies once they have cooled to room temperature.

Recipe courtesy of a friend and cook on Shou Tabkhin Al‑Youm:

Hana Moussa

For more of Hana’s recipes, click her name to visit her page on our site.

For more delicious cookie and cake recipes see: Date Cookies Recipe

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Almond, Pistachio and Coconut‑Coated Cookies

Prep checklist

Cooking notes