Sherbet Kokoş Cookies

Hello Dear Friends,

Kokoş cookies you in the cocoa cookie dough coconut with a delicious recipe. I usually prepare this recipe for my tea guests.

It is syrupy, but the syrup is not water-based with a thick consistency like in desserts. Instead, we use a light and cold milky sherbet. Thus, we take its taste to a higher level.

The most important point to consider while preparing this recipe is to flatten the dough with your hand and then to the middle of it. coconut to put the balls and close the edges by collecting. If you roll too much in your hand, you may cause the already delicate dough to scatter.

Do not try too hard to form smooth rounds while shaping, they come together quite a bit while cooking.

Finally, after your hot cookies are sherbetted (so that they do not float in the syrup, pour it with a spoon little by little), do not move the cookies until they have completely absorbed the syrup and come to room temperature. If possible, after resting in the refrigerator, take it to the serving plate with the help of a spatula.

Love…

For the cookie dough:

• 125 g butter at room temperature
• 1 teacup of oil
• 1 tea glass of granulated sugar
• 25 gr cocoa
• 1 egg (at room temperature)
• 1 pack of vanilla
• 1 packet of baking powder
• 4 cups of flour

For the coconut filling:

• 2 glasses of coconut
• 2 egg whites
• Half a glass of powdered sugar

For the syrup:

• 1 and a half glasses of milk
• Half a glass of granulated sugar

How to Make Sherbet Kokoş Cookie Recipe?

1. For the syrup, heat the milk and sugar together in a small saucepan. Once all the sugar has melted, set aside to cool.
2. Take the flour, butter, granulated sugar, cocoa, egg, vanillin and baking powder into the mixing bowl of the mixer. Knead a dough in the consistency of an earlobe by attaching the hook tip.
3. Take walnut-sized pieces from the dough and roll it in your hand and set aside.
4. For the stuffing, knead all the ingredients in a medium bowl and collect it. (Coconut dough will not be just doughy, it will only allow you to shape it with your hands.)
5. Prepare as many nutmeg balls as there are cocoa balls.
6. Open the cocoa balls with your hands and place the coconut balls inside and close them. (At this stage, close it by combining it with your hand, not by rolling it.)
7. Arrange all the balls on a baking paper-lined tray and bake in a preheated oven at 160 degrees for 20-25 minutes.
8. You can tell that the cookies are done when the tops of the cookies start to crack slightly.
9. When the cookies come out of the oven, pour the cold syrup over them with the help of a spoon.
10. After cooling the cookies to room temperature in the refrigerator for 2-3 hours, serve.