Tropical Coconut Torticas

Ingredients

In this Trinidadian adaptation of Torticas de Morón, the traditional Spanish almond cookies are transformed into a tropical delight by incorporating coconut. The addition of coconut adds a distinct Caribbean flavor and enhances the overall texture of the cookies. The use of local spices and flavors also gives these cookies a unique Trinidadian twist. We alse have the original recipe for Torticas de Morón, so you can check it out.

• 1 cup (120g) ground almonds 1 cup (120g) ground almonds
• 1 cup (90g) desiccated coconut 1 cup (90g) desiccated coconut
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 large egg 1 large egg
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• Additional desiccated coconut for rolling Additional desiccated coconut for rolling

Nutrition

• Calories: 150 kcal / 628 KJ
• Fat: 10g (Saturated Fat: 5g)
• Carbohydrates: 14g (Sugar: 9g)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the ground almonds, desiccated coconut, granulated sugar, softened butter, vanilla extract, almond extract, ground cinnamon, ground nutmeg, and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Add the egg and coconut milk to the mixture and stir until smooth.
4. 4.
   Gradually add the all-purpose flour, mixing until a soft dough forms.
5. 5.
   Take small portions of the dough and roll them into balls. Roll each ball in the additional desiccated coconut to coat.
6. 6.
   Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
7. 7.
   Gently press down on each dough ball with the back of a fork to create a crisscross pattern.
8. 8.
   Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown around the edges.
9. 9.
   Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

• Ground almonds — Make sure to use finely ground almonds for the best texture in the cookies.
• Desiccated coconut — If you prefer a stronger coconut flavor, you can toast the desiccated coconut before adding it to the dough. Simply spread it on a baking sheet and bake in a preheated oven at 180°C (350°F) for 5-7 minutes, or until lightly golden.

Tips & Tricks

• For a more pronounced tropical flavor, you can add a teaspoon of lime zest to the dough.
• If you prefer a softer texture, reduce the baking time by a couple of minutes.
• These cookies are best enjoyed within a few days of baking. Store them in an airtight container to maintain their freshness.

Serving advice

Serve these Tropical Coconut Torticas as a delightful snack with a cup of tea or coffee. They also make a wonderful addition to dessert platters or gift boxes.

Presentation advice

Arrange the cookies on a serving platter and sprinkle some additional desiccated coconut on top for an extra touch of tropical flair. You can also garnish with a sprinkle of ground cinnamon or a dusting of powdered sugar.