The great way to cool yourself in the summer heat is with this energizing cold brew coffee beverage, which mixes the robust flavor of Arabica coffee with the nutty flavor combination of coconut and almond. Finish it off with whipped cream, a scattering of sweetened coconut flakes, some almond pieces, and, of course, a maraschino cherry for a genuine treat!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs 15 mins |
| Total Time: | 8 hrs 50 mins |
| Servings: | 40 |
| Yield: | 40 cookies |
Ingredients
- 18 ounces marzipan
- 1 cup confectioners’ sugar
- 1 large egg white
- 2 ½ tablespoons all-purpose flour
- 2 tablespoons rose water, or to taste
Instructions
- Combine marzipan, confectioners’ sugar, egg white, and flour in a bowl. Knead into a smooth dough. Roll out to 1/3-inch thickness and cut into whatever shapes you like.
- Line a baking sheet with baking parchment and place cookies onto it. Allow to dry, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake cookies in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack and let cool. Brush the cooled cookies with rose water.