Ingredients
- Flour: 500 g of fluid wheat flour (type T45 or T55).
- Grated coconut: 125g to 150g (freshly grated coconut is great for flavor, but dry coconut works too).
- Sugar: 150 g to 200 g (depending on your taste).
- Butter: 125 g (softened/at room temperature).
- Eggs: 2 large eggs.
- Baking powder: 1 sachet (approximately 11 g).
- Vanilla sugar: 1 to 2 sachets (or 1 teaspoon of vanilla extract).
- A pinch of salt: To balance the flavors.
- Optional: A little milk or water if the dough is too dry.
Preparation Steps
1. Cream the butter and sugar
In a large bowl, mix the softened butter with the sugar and the vanilla sugar. Whisk until the mixture becomes creamy and pale. Add the eggs one by one, beating well after each addition.
2. Add the coconut
Incorporate the grated coconut to the liquid mixture. This ensures that the coconut flavor is evenly distributed throughout the dough.
3. Mix the dry ingredients
Sieve it flour, the baking powder and the salt. Gradually add these dry ingredients to the wet mixture. Knead the dough by hand until smooth and firm. It should not stick to your fingers.
Note: If the dough is too crumbly, add a tablespoon of milk.
4. Shape the “Ébongué”
This is the signature stage. Take small pieces of dough and roll them into small logs or cylinders. To achieve the traditional look of Ébongué, you can use a fork to press and create ridges on the surface, or use a cookie press/piping bag with a star tip for a more decorative shape.
5. Cooking
- Preheat your oven to 180°C.
- Place the cookies on a baking sheet lined with parchment paper.
- Cook for 15 to 20 minutes or until they turn a nice golden color.
6. Cooling
Let the cookies cool completely on a rack. They will become much crunchier as they cool.