Russian Treats Coconut Bars

Name: Russian Treats Coconut Bars
Yield: 6 servings
Cuisine: American
Ingredients: 185 grams Cake flour; 55 grams Cane sugar (or granulated sugar); 90 grams Unsalted fermented butter (or regular butter); 2 pinch Salt (omit if using salted butter); 1 splash Vanilla powder (or vanilla oil); 1 Egg yolk; 1 Egg white; 100 grams Granulated sugar (or raw cane sugar); 1 pinch Salt; 1 generous splash Vanilla powder (or vanilla oil); 200 ml Walnuts (or almonds, pistachios, or your choice of nuts); 100 ml Shredded coconut (coarse or fine)

cookpad.japan @cookpad_jp

My mother taught me this old-fashioned recipe that doesn't require any sifting or the need for a rolling pin. It's a nostalgic tasting cookie that's loved by everyone.

There's no need to beat the egg white into a froth.
The original recipe uses only walnuts, but feel free to use your choice of any type of nuts.
Pistachios or pumpkin seeds will give these a nice color. Recipe by Go-pa-ra

My mother taught me this old-fashioned recipe that doesn't require any sifting or the need for a rolling pin. It's a nostalgic tasting cookie that's loved by everyone.

cookpad.japan @cookpad_jp

My mother taught me this old-fashioned recipe that doesn't require any sifting or the need for a rolling pin. It's a nostalgic tasting cookie that's loved by everyone.

Saved

Ingredients

6 servings

Butter cookie base crust:
185 gramsCake flour
55 gramsCane sugar (or granulated sugar)
90 gramsUnsalted fermented butter (or regular butter)
2 pinchSalt (omit if using salted butter)
1splash Vanilla powder (or vanilla oil)
1Egg yolk
For the meringue batter:
1Egg white
100 gramsGranulated sugar (or raw cane sugar)
1 pinchSalt
1generous splash Vanilla powder (or vanilla oil)
200 mlWalnuts (or almonds, pistachios, or your choice of nuts)
100 mlShredded coconut (coarse or fine)

Saved

Steps

1

[To prep the ingredients:] Bring the butter to room temperature. Preheat the oven to 180℃. Roast and chop the nuts.
2

Combine the butter and sugar and mix well. Add the salt and vanilla powder and mix until well incorporated.
3

Add the egg yolk, mix, add the cake flour, mix together with a spatula using a cut-and-fold motion, then bring the dough into a ball.
4

Use the palms of your hands (or a rolling pin) to flatten out the dough onto a baking sheet. The dough should be about 3-5 mm thick.
5

Prick the dough in several places with a fork, then bake at 170℃ for 15-20 minutes.
6

While the dough is baking, whisk together the egg white, salt, and vanilla powder until well incorporated. Do not try to make a meringue.
7

Add the roasted chopped nuts and coconut, and mix.
8

Once the cookie dough has finished baking, evenly spread the meringue-nut batter over the top, then bake for another 15-20 minutes.
9

Once the meringue is well cooked, remove the tray from the oven, cut into desired pieces, then cool on a rack and serve.
10

These will keep if stored in a tightly sealed container with a pack of desiccant to keep them fresh.