Generality
With the words coconut biscuits we mean all dry pastry desserts produced with the pulp of fresh fruit or with its derivatives (coconut flour, coconut milk, coconut oil).
Some recipes are quick and easy, others more difficult and elaborate. Some contain ingredients of animal origin, while some meet the criteria of a vegan or even raw food diet (although in the latter case it would be better to talk about sweets rather than biscuits).
Due to the chemical nature of the ingredients, coconut biscuits are generally high in calories and high in fat; the percentage of sugars varies according to whether or not sucrose / fructose is added.
Coconut Cookies Without Butter - Christmas Cookies
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Coconut
The coconut is the fruit of the plant Cocos nucifera or coconut palm.
It has an oval shape, with a weight of about 1.0kg.
The edible portion of the coconut is the pulp, contained inside the woody endocarp (commonly called shell). This is not made up of an almond or kernels, as occurs for oil seeds, but rather a real internal covering of fleshy texture.
In the unripe fruit, the internal water is mainly consumed, contained centrally in the walnut. This has the function of nourishing the pulp and allowing the fruit to ripen, and when the process is finished it is completely absorbed by the walnut.
In addition to the fresh pulp and water, from coconut you can get:
- Flour: pulp squeezed, dried and grated.
- Flakes: pulp squeezed, dried and reduced into small sheets.
- Fatty milk: result of squeezing the pulp.
- Low-fat milk: result of squeezing without the fat component.
- Coconut drink: made from milk and ground pulp.
- Oil: fat portion of milk separated.
- Margarine: hydrogenated oil.
Nutritional Aspects
The nutritional characteristics of coconut biscuits cannot be summarized in a few lines, as they vary a lot according to the recipe.
In fact, some formulas provide for the use of chopped fresh coconut, others of coconut flour or flakes; it is not uncommon to add coconut oil instead of butter or other fats (if any).
The most digestible and least caloric recipe of coconut biscuits is the one proposed by Alice in this video: Coconut Biscuits Without Butter - Christmas Cookies. On the other hand, these are still quite energetic foods and moderate consumption is recommended.
The calorie intake of coconut biscuits comes mainly from the lipid portion. This is mainly provided by coconut, whatever the specific ingredient used (pulp, flour, oil, etc.). The fatty acid profile is in favor of the saturated ones, therefore it is unsuitable for the diet for hypercholesterolemia.
Carbohydrates can play a more or less fundamental role depending on the amount of sugar (more often icing) or flour (the latter rarely used) used.
The importance of proteins, on the other hand, depends above all on the presence of eggs or part of them (albumen).
Cholesterol is present only if butter and / or egg yolks are added. Fiber is abundant.
As for the saline and vitaminic aspect of coconut, notable levels are appreciated; only an excellent amount of potassium is observed.
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