Cocopán (vegan marzipan)

A Cocopán recipe vegan, a vegan dessert easy to prepare. This is a different version of traditional Jewish Spanish marzipan.

Ingredients

• 250 grams of peeled and finely ground almonds
• 200 grams of sugar
• 50 grams of grated coconut
• 125 ml. of water
• Juice of half an orange
• Half teaspoon of cinnamon (optional)

Preparation
Preheat oven to 200 degrees.

Dissolve sugar in a large bowl with water and orange juice to a thick syrup. Add the cinnamon and continue mixing.

Ground almonds and coconut is then added and mix with a fork until the consistency is that of dough thick enough to work it, but not too dry.

Form balls and place on the baking sheet, greased or covered with baking paper. You have to leave some space between them because the baking tends to flatten. Place the tray in the middle of the oven and bake for about fifteen or twenty minutes, until the top layer is beginning to brown.


Preheat oven to 200 degrees. Dissolve the sugar in a large bowl with water and orange juice to a thick syrup. Add the cinnamon and continue mixing. Ground almonds and coconut are then added and mix with a fork until the consistency is that of dough thick enough to work it, but not too much. Form balls and place on the baking sheet, greased or covered with baking paper. You have to leave some space between them because the baking tends to flatten.

Place the tray in the middle of the oven and bake for about fifteen or twenty minutes, until the top layer is beginning to brown. It is important to remove them in time for the interior remains wobbly.

It is important to remove them in time for the interior remains wobbly.

Comments Recipe

These measures come about 30-34 units. This dessert, very easy to prepare, is a Spanish version of the marzipan traditional Jewish origin.