Fresh Fruit Minestrone With Coconut Cookie

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line baking sheet with parchment paper.
  3. In large bowl, whisk together flour, coconut, sugar, baking powder, and salt.
  4. Make a well in center of flour mixture, and pour in egg yolks and butter. Mix together with your fingertips and knead into a ball.
  5. (Or, if using stand mixer: add all cookie ingredients to bowl. With the paddle attachment, mix on medium speed until dough forms a ball and no longer sticks to the side of the bowl.)
  6. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  7. Once chilled, separate dough into 2 or 3 manageable pieces, kneading each separately.
  8. On a floured surface, roll out dough to about 1/4 inch thick.
  9. Cut into shapes with cookie cutters, using flour occasionally to prevent sticking, and place 1 inch apart on lined baking sheet.
  10. With a thin knife, cut from the edge to the center of each cookie, creating enough space to fit over the edge of the serving cup,
  11. Bake 10 to 15 minutes in preheated oven.
  12. Remove and transfer to wire cooling rack.
  13. For minestrone:
  14. Combine chopped mango and strawberries into a bowl.
  15. Heat orange juice and sugar in a small saucepan and boil gently for 5-10 minutes. Mixture should be slightly syrupy.
  16. Remove from heat.
  17. Add chopped mint, and allow to cool.
  18. Pour syrup over fruit and let cool completely.
  19. Divide the minestrone in small cups and refrigerate for at least 1 hour.
  20. Serve with a coconut cookie resting on the edge of each cup.

flour, grated coconut, sugar, baking powder, salt, egg yolks, butter, mango, strawberries halved, orange juice, brown sugar, mint

Taken from www.yummly.com/recipe/Fresh-Fruit-Minestrone-with-Coconut-Cookie-2029804 (may not work)

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