How to make
The peeled and cleaned apple is grinded into a puree along with the sugar, rum and orange juice.
Beat the egg into the mixture, pour the oil and add the yogurt with the activated baking soda in it. All this is beaten into a homogeneous mixture.
Pour the coconut shavings, vanilla, cinnamon and flour and beat or mix again, until a smooth mixture, slightly thicker than cake batter is obtained. If necessary, add flour.
The oven is heated to 340°F (170°C).
In a tray covered with baking paper, put 1/2 tbsp. of the apple cookie mixture into a pile, by leaving a space between each one.
The prepared sweets are baked twice, until golden brown - about 15 minutes for each tray.
When they cool down, they are sprinkled with powdered sugar and if desired, they can be stuck together two by two with apple jam, which is thick enough to stick them together.
They turn out soft and are very pleasant for a quick breakfast or company for coffee and milk.
If the the soft apple cookies are made in an elongated shape they can also be used as biscotti for cake layers.
Enjoy!
