These ricotta and coconut cookies are an ideal snack for those seeking a light, nutritious dessert without refined sugar. Made with ricotta, which provides a good dose of protein, and the natural sweetness of coconut, these cookies are perfect for anyone wanting to eat healthily without sacrificing taste. Moreover, they’re easy to prepare, requiring minimal ingredients and time.
The cookies are perfect for breakfast, as a snack, or as a light treat. They’re also a great choice for those looking for a sweet indulgence without too many calories. Thanks to the option of using natural sweeteners like stevia, erythritol, or maltitol, they’re suitable for people on low-sugar diets or those seeking lighter alternatives.
Ingredients:
- 300g (10.6 oz) ricotta (preferably low-fat)
- 90g (3.2 oz) rice flour (suitable for those with celiac disease)
- 2 tablespoons coconut flakes
- 4 heaped tablespoons erythritol (or maltitol or sugar), alternatively 2 tablespoons stevia
- 1 teaspoon baking soda
- 1 egg
- 1 pinch of salt
- Some grated coconut (for decoration)
How to prepare Coconut Ricotta Cookies:
- First, place the ricotta cheese in a large bowl. Add salt, your chosen sweetener, and the egg, and mix well with a fork until the mixture is smooth and soft.
- Add the coconut flakes and stir. Sift the rice flour and baking soda, add to the ricotta mixture, and stir until the dough is soft and slightly crumbly.
- Form small dough balls with your hands and then shape them into round discs. Dip them in grated coconut and place them on a baking sheet lined with parchment paper. Ensure there’s a small gap between each cookie.
- Bake in a preheated oven at 340°F (170°C) for about 25-30 minutes, until the cookies are golden brown and crispy around the edges. Remove from the oven and allow to cool before serving.
Enjoy your meal!
