Crisp Coconut Cookies
Delicious crisp and buttery coconut cookies. The ultimate coconut cookie
Servings: 22
Ingredients
- 125 gram/1/2 cup butter room temperature
- 3 tbsp castor sugar
- 3 tbsp brown sugar
- 1 tsp vanilla essence
- 1/4 tsp baking powder
- 3/4 cup cake wheat flour/all purpose flour
- 3/4 + 1/2 cup dessicated coconut
Instructions
- Preheat oven to 160 degrees Celsius. Line two cookie sheets with parchment paper and set aside. Toast the half cup dessicated coconut until slightly brown and set aside
- Beat butter and sugar until creamy. Mix in vanilla essence
- Add the baking powder and flour and combine. Mix in the 3/4 cup dessicated coconut. You should have a soft dough
- Take a tablespoon of cookie dough and roll into a ball. Place them on the cookie sheet and flatten them with the back of a measuring cup. Press them down as thin as you prefer. The edges may crack a little but that's ok. Ensure there is enough space between each cookie as you don't want them to stick together.
- Sprinkle the toasted coconut on top of each cookie and press it down a little with your fingertips
- Bake at 160 degrees Celsius for 12-15 minutes until slightly brown and crisp. They will be soft when out the oven but will harden when cool
- Cool the cookies on a wire rack
Notes
- I always reduce the sugar in my cookies considerably. You can increase the amount of sugar if you prefer
- The brown sugar adds a little chewiness to the cookies. However, if you don't have any you can use just white sugar. However, the texture will not be exactly the same.
- I've added 3/4 cup of sugar and dessicated coconut because I wanted a soft dough to make my cookies thin. If you want thicker cookies you can increase the amount of flour and coconut by another 1/4 cup each. You won't be able to flatten your cookies as much because the dough won't be as soft, resulting in slightly thicker cookies