I grow up in a house full of cookies year-round. My mother was always proud to be able to serve cookies to anyone who arrived, even unannounced visitors. Of course, with my sweet tooth, this was a recipe for disaster, and a never-ending fight followed after my mother discovered time and time again empty cans of cookies... but these Coconut Cookies were safe. Growing up, I used to hate coconut.
Cookies in Chile are a common treat for snacks, and having assorted cookies is expected for birthday parties, breakfast, and other celebrations.

You may also be interested in the recipe: Alfajores cookies.

Coconut Cookies

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Author: Pilar Hernandez
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 20-30
Category: Cookies
Method: Oven baked
Cuisine: Chilean

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Description

Easy, quick, and delicious coconut cookies.

Ingredients

Units

115 grams of butter at room temperature
1 cup (200 grams) of granulated sugar
1 egg at room temperature
2 cups (200 grams) unsweetened grated coconut
½ cup (75 grams) of flour
½ teaspoon of baking powder
pinch of salt

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Instructions

Preheat the oven to 180C or 350F. Prepare a baking sheet, cover with a Silpat or parchment paper.
Beat the butter with the sugar until it is creamy, about 3 minutes with a fork, add the egg and beat until well integrated.
Add the coconut, stir until well incorporated.
Finally, add the flour with the baking powder, stir until it forms a sticky dough.
Scoop out portions with a small ice cream scoop and crush lightly.
Bake for 12-16 minutes or until edges are golden brown. Let cool over a rack for 10 minutes. Take out and let cool completely.
Store in an airtight container for up to 10 days, freeze for 3 months.