Almond and Coconut Bites: 250 g ground almonds, 250 g shredded coconut, 4 eggs beaten with 200 g sugar until doubled in volume. Chemical raising agent, vanilla sugar, then 15 minutes at 180°C. You get golden balls coated in icing sugar, best served warm with mint tea.
Beat the eggs with the sugar until the mixture doubles in volume. Add the grated coconut and ground whole almonds, the baking powder. Mix everything together to get a well homogeneous mixture. Make small balls, coat them in icing sugar and place them in the liners. Place the balls in liners on a baking sheet. Bake for 15 minutes at 180°. Let them cool and enjoy with a good mint tea preferably. Enjoy !
Chef Patrick's Comment
Quick recipe.
Frequently asked questions
Can I use coconut powder instead of shredded coconut?
Yes, but adjust quantities. Powder is more concentrated, start with 180 g and adjust based on batter texture. It should stay soft, not dry. Add gradually and test as you go.
How long do these bites keep in the fridge?
Three to four days in an airtight container. They lose crispness after two days. You can freeze them for two months; thaw at room temperature for one hour before serving.
How do I prevent the bites from flattening during baking?
Keep the batter firm when shaping. If the egg-sugar mixture is too loose, chill for 15 minutes before shaping. The batter must hold its shape without spreading on the tray.
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