Crispy coconut cookies made with corn flour
Description
The recipe won't take much time. Homemade baked goods are always welcome, and baking coconut cookies is quite easy. Adding corn flour will make them crumbly and extend their shelf life, as baked goods made with corn flour stay fresh longer! Tip: use a food processor when mixing—the preparation will take even less time. Try it! Serve cooled or slightly warm.
Instructions
- 1
Step 1
Cut the cold butter into pieces and place in the food processor bowl. Add sugar, vanilla, salt, and coconut flakes. Pulse until crumbly.
- 2
Step 2
Transfer the crumbs to a large bowl and add the egg, condensed milk, and plain thick yogurt. Add the flour sifted with baking powder and quickly knead the dough.
- 3
Step 3
The dough turns out soft but not sticky.
- 4
Step 4
Take the dough with a teaspoon and use a second spoon to place it onto the baking mat, leaving large spaces between. Press the dough with a fork in a cross shape to form flatbreads, creating a decorative relief pattern on the future cookies at the same time.
- 5
Step 5
Bake in a preheated oven at 200 degrees until lightly golden. The cookies bake quickly, 8-10 minutes. The finished cookies are soft and crumbly. Carefully place them on a wire rack and let cool completely.
- 6
Step 6
Aromatic coconut cookies made with corn flour are ready!
- 7
Step 7
This amount of ingredients yields two large baking trays of cookies.
- 8
Step 8
Warm cookies are very delicious served with a glass of milk.
- 9
Step 9
If you want to keep the cookies fresh for several days, store them in a plastic container, making sure to line it with parchment paper.