Extremely tasty and simple-to-prepare homemade coconut wafers. My coconut wafers with powdered milk are a proven and well-known recipe. They are prepared with real butter.
Ingredients
- half a stick of butter – 100 g
- 4 full tablespoons of sugar – 50 g
- to 1/2 cup of milk – approximately 120 ml
- 0.5 cup of coconut flakes – 50 g
- 1 cup of milk powder – 120 g
- 2 tablespoons of lemon juice
- 100 g of ready-made dry wafers without sugar
Wafers Recipe
Additional time: 20-30 minutes for cooling the coconut mass for wafers.
The calories were calculated based on the ingredients I used in the recipe. I reached for full-fat milk (both regular and powdered) and real butter. All ingredients have a total of approximately 2,250 kcal.
To make coconut wafers, I recommend using ready-made dry wafers without sugar. You may know them as: dry cake wafers. They are sold in various shapes and weights. There are round wafers, large square wafers and small cut wafers, which I used.
Coconut wafers are a delicious and simple sweet snack. I usually prepare them in winter, when I have limited access to fresh seasonal fruit. Coconut shavings are a symbol of winter for me 🙂
Andruta recipe
Place half a stick of butter, four tablespoons of sugar, less than half a glass of milk and half a cup of coconut flakes in a pot. Heat everything up for a few minutes on low heat. The butter should melt and the sugar will dissolve. Do not bring the cream to a boil. Set the pot aside for a few minutes to cool. After the whole thing is cooled down.
Pour a glass of powdered milk into the pot. Stir the mixture until you break any lumps.
Finally, add two tablespoons of freshly squeezed lemon juice. You can replace lemon juice with a bit of citric acid. Stir everything. The coconut mass for wafers is now ready. To put it on the wafers, you have to wait until it cools down completely and thickens.
However, do not put it in the refrigerator. If you put the mass on the waffles while they are still warm, the waffles will absorb the moisture from the cream and become soft. You have to feel the moment when the mass is still plastic and use it.
I really like to use small, thin wafers with a finer grid, which are usually purchased in stick-shaped packages. They are cut into squares no larger than 15 x 15 cm. I put a thick layer of cream on one waffle and placed the second waffle on it.
Of course, thick wafers with larger holes are also great. It is easier to fill such wafers with cream and connect them together.
After assembling all the wafers, I wrap them in foil and put them in the fridge or another cool place for at least 2 hours. After this time, you can cut the wafers into individual cookies of any size. I cut each square into three long wafers. I got 21 wafers. Keep the wafers in a cool place, wrapped in foil.
Enjoy your meal!
