Maldivian Coconut Gingerbread Cookies


One&Only Reethi Rah

Maldivian Gingerbread Cookies - One&Only Reethi Rah

MALDIVIAN COCONUT GINGERBREAD COOKIES

Maldivian Gingerbread Cookies - One&Only Reethi Rah

Method

Maldivian Coconut Gingerbread Cookies

  1. Mix marzipan and sugar in an electric mixer, adding the egg whites gradually.
  2. Combine until texture is a smooth paste, then add softened butter and gingerbread powder, followed by Maldivian coconut.
  3. Form mixture into small balls, place on a lined baking tray.
  4. Bake in a preheated oven at 180C for 8-10 minutes until lightly golden.
  5. Leave to cool on a wire rack. Once cooled, carefully dip half of each cookie in melted chocolate before serving.

Gingerbread Powder

  1. Combine all ingredients.

Ingredients

Maldivian Coconut Gingerbread Cookies:
160g marzipan
200g sugar
200g egg whites
300g dried Maldivian coconut
140g softened butter
10g gingerbread powder (recipe below)
200g melted dark chocolate (ideally 72% cocoa)

Gingerbread Powder:
10g ground cinnamon
10g ground ginger
10g ground allspice
5g ground nutmeg
5g ground cloves
5g turmeric

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