Coconut panellets are part of the repertoire of traditional sweets of Catalonia, especially during autumn, since it is tradition to eat them during Castanyada, a holiday held on October 31. Together with roasted chestnuts and sweet potatoes, panellets take a leading role at the tables of all Catalans throughout the night, and who does not enjoy this sweet? On the other hand, the panellets are common on the day of the day of All saints in the Balearic Islands, Valencia and Aragon. In recipes, we share with you the traditional coconut panellets recipe so you can enjoy this sweet accompanied by the popular roasted sweet potatoes, pumpkin cake or fritters. Discover with us how to make coconut panellets and tell us how they had.
| 🚻 4 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make coconut panellets: |
| 80 grams of grated coconut 2 egg white 250 grams of ground almond 250 grams of sugar (1¼ cups) |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, |
Ingredients to make coconut panellets:
1. Mix the sugar with the ground almond and about 50 g of grated coconut. Reserve the remaining coconut to batter the panellets later. Add an egg white.
Trick: If you like coconut flavor, you can add more quantity to the dough.
2. With the hands, squeeze the dough to integrate the ingredients. If you notice that it costs you a little, you can add tablespoons of water little by little, so the ingredients will join better.
3. When the dough of coconut panellets is well mixed and manageable, forms a ruling with it and wrap it on film paper. Enter the rulo into the fridge and let it rest for a couple of hours at least, or from one day to another if possible. These are coconut panellets without delicious potato or sweet potatoes and very easy to do.
4. Place the remaining coconut in a bowl and in another the slightly whipped egg white.
5. Take out the ruling of mazipan of the fridge, love him again to soften it and get the oil that releases the almond with the rest of the ingredients. Then, it forms similar balls so that all coconut panellets are equal.
6. Once all the balls have formed, pass them first by the egg white and then by the grated coconut.
7. Fodo a baking sheet with vegetable paper and place the coconut panellets on top. Preheat the oven to 170 ºC with heat up and down. The coconut panellets recipe is almost ready!
8. Bake the coconut panellets for 10 minutes to brown a little on the outside. You have to be careful, since the coconus burns immediately, so the final cooking time will depend on each oven.
9. When the coconut panellets are ready, remove them and let them cool. You can decorate them sprinkling grated coconut over or serve them as is. Without a doubt, this traditional panellet recipe is spectacular, in addition to easy and fast. And if you want to discover other equal variation
– Palabaza Panellets
– Chocolate panellets
– Coconut and chocolate panellets
– Coconut and potato panellets
