Coconut Cookies
Description
The recipe won't take much time. Prepare the butter in advance—let it sit at room temperature for about an hour, or microwave it for just 15 seconds. Do not use clarified butter, as it will require more flour, resulting in cookies that are neither airy nor crumbly. Stick to the recipe, and the result will be excellent. I measure the flour with a scale—exactly 200 grams will be needed. See more details in the recipe with photos. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients. The butter should be soft, at room temperature. Let's get started!
- 2
Step 2
In a large bowl, cream the butter with sugar.
- 3
Step 3
Add the eggs one at a time, mixing with the sugar and butter until smooth and creamy.
- 4
Step 4
The mixture should be smooth and homogeneous.
- 5
Step 5
In another bowl, mix the flour, shredded coconut, and baking powder.
- 6
Step 6
Add the dry ingredients to the wet ingredients in parts. Mix.
- 7
Step 7
You'll end up with a soft dough ball like this. Do not add more flour, only 1-2 tablespoons at most if you can't knead it as shown in the photo.
- 8
Step 8
Preheat the oven to 180 degrees. Line the baking sheet with parchment paper. Divide the dough into 4 parts, then divide each part into 4 pieces. Roll the dough into balls, place them on the baking sheet, and slightly flatten with your palm. Bake in the oven for 20 minutes.
- 9
Step 9
Bake the cookies until golden (20 minutes is enough), remove from the baking sheet and cool on a wire rack.
- 10
Step 10
The cookies are ready!