I grow up in a house full of cookies year around, my mother was always proud to be able to serve cookies to anyone who arrived, even un-announce visitors. Of course, with my sweet tooth, this was a recipe for disaster and never-ending fight follow after my mother discovers empty cans of cookies… but these Coconut Cookies were safe. Growing up I used to hate coconut.
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for 30 cookies
- 200 grams of unsweetened fine shredded coconut
- 100 grams of unsalted butter at room temperature
- 220 grams of granulated sugar
- 1 egg at room temperature
- 50 grams of all purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- Using a hand mixer cream butter and sugar, beat at medium speed for 3-4 minutes, add the egg and beat until well blended.
- Add coconut, stir until well incorporated.
- Finally add the flour with the baking powder and salt, stir until dough is smooth.
- Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat oven to 180C or 350F.
- Cover a baking sheet with parchment paper.
- Scoop the dough with a spoon or roll into balls and flatten slightly.
- Bake for 10-12 minutes or until they begin to brown on the edges. Let cool down.
- Store on a sealed container for up to 5 days or freeze for up to a month.