Alongside the dates, apricots and raisins starring Tu B'Shvat, the dried fruit department also has the coconut. • Baking with this wonderful ingredient results in an exotic aroma in the kitchen, and a great taste in the mouth.

I don't like dried fruits. The few tangled fruits whose color is lost and so are all their juices that tempt me. What's more, for me, the drying process makes the fruit too sweet, and so I find no taste in them.

Only the romance in the tradition speaks to my heart's strings, and every year I transcend my views and invite to the kitchens of dry fruits, trying to be fruits that have undergone a natural drying process and so have value with them.

I have been debating a lot this year about whether to turn to everyone's love, who is the Mughal, the international ambassador of our milkweed and honeybee country, or whether to fill shriveled apricots as the best of ethnicity.

But when I looked out from the shelf in the pantry an orphaned bag of dried coconut flakes, which must have been used to coat chocolate balls, I found myself happy. There is dried fruit that has landed me, and even more, that makes me great. Dried fruit that I love for its texture, flavor, and any pastry, candy or casserole that has a distinct coconut aroma. Quickly, the kitchen smelled of exotic and addictive baking, and Tu Bashvat has never been so delicious and wonderful.

Coconut cookies, peanut butter and tahini - vegan

List of materials for 30 cookies

√ 1/2 cup raw full grinding

√ 4 tablespoons of peanut butter

Natural unsweetened

√ 3/4 cup natural maple syrup

√ 100 grams of soft but not dissolved coconut oil

√ 50 grams of ground coconut

√ 2 cups full of spelled flour

√ 2 teaspoons baking powder

Preparation:

Mix all ingredients into a uniform paste. It gets a little dry but if processed with your hands it sticks.

Make crumpled circles and place on a baking sheet lined with baking paper.

If you want to decorate the cookies you can decorate with a little peanut butter over each circle and sprinkle with minced coconut.

Bake in oven preheated to medium / low heat, 170 degrees for 8-10 minutes.

Cool the cookies well and only then release from the mold.

Coconut cake, coffee and white chocolate

List of ingredients for baking cake:

√ 1 cup minced coconut

√ 1/2 cup sugar

√ 1 and 1/2 cups flour

√ 1 teaspoon baking powder

√ 100 grams of chopped white chocolate

√ 1 cup coconut cream

√ 2 short espressos (can be converted in 2)

Spoonfuls of melted coffee are diluted with two tablespoons of water)

√ 2 eggs

For coating:

√ 100 grams (1 bag) of powdered sugar

√ About 2 tablespoons of water

√ 1 teaspoon of instant coffee

√ 3 tablespoons minced coconut flakes



Preparation:

In a large bowl, mix all the dry ingredients.

Mix all the wet ingredients and add to the dry, stirring until a uniform pulp is formed.

Transfer to a greased baking dish.

Bake in a pre-heated oven at 170 degrees for about 30 minutes.

Remove and cool completely. Release from mold to serving plate.

Stir in powdered sugar, water and a thick chewy coffee, drizzle as a glaze over the cake and sprinkle with ground coconut.

Coconut, chocolate and jam cuts

For dough:

√ 1 cup filled with pecan nuts

√ 3/4 cup minced coconut

√ 2 egg yolks

√ 2/3 cup of demerara sugar

√ A pinch of salt

√ 200 grams of cold butter cut into cubes

√ 2 and 1/4 cups flour

Refillable:

√ 1/2 cup strawberry or raspberry jam

√ 100 grams of chopped dark chocolate

List of materials for square baking pan 22x35 cm

Preparation:

For dough: In a food processor, all dough components are processed into pulses. When dough crumbs are created, take out 2/3 cup of dough crumbs and keep dough.

Continue to process the remaining dough into a uniform, soft dough.

Using your fingers, flatten the dough in a greased mold to a straight, uniform base.

For filling: Using a smear knife, spread a uniform layer of jam over the dough.

Sprinkle with chopped chocolate. Sprinkle the crumbs that we set aside over the pan and bake in a 180-degree oven for about 30 minutes, until the crumbs are golden and the cake is ready.

Cool completely, cut into squares and keep sealed in utensils.