Copacabana Cookies With Passion Fruit Glaze


COPACABANA COOKIES PASSION FRUIT GLAZE

Bahan/ingredients:
120 gr mentega tawar, suhu ruang. 120 gr unsalted butter, room temperature.
140 gr gula pasir. 150 gr granulated sugar
2 butir telur ukuran besar. 2 large egg.
1 sdt ekstrak vanila. 1 tsp vanilla extract.
200 gr tepung serba guna. 200 gr all purpose. (segitiga Biru)
100 gr tepung kelapa.100 gr coconut flour.
½ sdt baking powder. ½ tsp baking powder.
½ sdt baking soda. ½ tsp baking soda.
¼ sdt garam himalaya.¼ tsp himalayan salt.
50 ml juice nanas. 50 ml pineapple juice.
15 gr kelapa parut kering. 15 gr dried grated coconut.
50 ml air nanas. 50 ml pineapple juice.
100 gr nanas kering cincang. 100 gr dried pineapple diced.

Taburan/topping:
25 gr kelapa parut kering sangrai. 25 gr toasted dried grated coconut.
6 buah manisan cherry merah, cincang. 6 pcs red cherry, diced.

Glaze markisa/passion fruit glaze:
150 gr gula halus. 150 gr castor sugar.
2 sdm susu bubuk. 2 tbsp milk powder.
2 sdm air markisa. 2 tbsp passion juice.
1 sdm susu segar. 1 tbsp fresh milk.

Cara/method:
1. Panaskan oven 190C. Lapisi loyang dengan kertas roti. Sisihkan. Preheat the oven to 190C. Line baking sheets with parchment paper. Set aside.
2. Kocok mentega dan gula. Masukkan dan kocok telur dan ekstrak vanila hingga lembut. Masukkan bahan kering dan aduk hingga tercampur rata, masukkan air nanas, aduk rata. Masukkan kelapa sangrai dan manisan nanas, aduk dengan spatula. Cream butter and sugar. Add and stir in egg and vanilla until fluffy. Add in dry ingredients and stir until just combined, add pineapple juice, stir. Stir in toasted coconut and the small pieces of dried pineapple.
3. Ambil adonan dengan scoop letakkan diatas loyang, tekan perlahan dengan garpu dan panggang 12-15 menit, hingga cookies keemasan. Biarkan cookies dalam loyang selama 3-5 menit baru pindahkan ke rak pendingin. Scoop onto the prepared cookie pan, gently press with a fork and bake for 12-15 minutes until cookies edges have become lightly golden. Cool on baking pan 3 minutes before transferring to the cooling rack.
4. Untuk glaze, campur semua bahan smp mengental. For the glaze, combine all ingredients until thick. Taburkan di atas cookies sisa kelapa sangrai dan cherry. Drizzle over cookies and top with remaining toasted coconut and cherries

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