Ricotta and lemon cookies, recipe for an original and tasty Christmas breakfast (or snack)
This quick and easy dessert only takes three ingredients and is prepared in five minutes (and is also gluten-free)
This type of coconut cake is ideal for improvising a sweet treat at any celebration.
Easy, fast, delicious, with only three ingredients and no flour. Does anyone give more?
Ricotta and lemon cookies récipe
This coconut cake is perfect to put the finishing touch to a celebratory lunch or dinner. To make it, you just have to beat six eggs in a large bowl, add a large can of condensed milk (450 g) and stir well to integrate. Finally, add 110 g of grated coconut and stir again.
Once this is done, line a cake mold with a removable base (it can be 10 or 20 centimeters) with greaseproof paper and fill it with the previous mixture.
Old fashioned ricotta and lemon cookies
Now you just have to put it in the oven, preheated to 180ºC top and bottom, and bake the cake for 30-40 minutes or until it is lightly golden. If you have an air fryer that fits the mold, you can do it there too.
Easy ricotta and lemon cookies
Before unmolding it, it is best to let it rest for a few minutes so that it cools slightly and takes shape. Then, all you have to do is sprinkle it with icing sugar or cover it with grated coconut and that’s it.
Best ricotta and lemon cookies
Of course, it is not the healthiest dessert you will find, but we assure you that the result is incredible for how easy it is to make.
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