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
- 1/2 cup (75 grams) of flour
- 1/2 teaspoon of baking powder
- pinch of salt
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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Oven baked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 90
- Sugar: 6.9 g
- Sodium: 81.9 mg
- Fat: 6 g
- Saturated Fat: 4.4 g
- Carbohydrates: 9.4 g
- Fiber: 0.6 g
- Protein: 0.7 g
- Cholesterol: 14.4 mg