Coconut Cookies
Baking and Desserts • European
Description
Delicious cookies that first appeared on store shelves and then made their way into home kitchens. The main secret is to use plenty of shredded coconut; our recipe calls for a full 2 cups with just 1 tablespoon of flour. This way, they turn out wonderfully textured, slightly rustic, yet soft and juicy.
Ingredients
- Coconut flakes 2 glasses
- Sugar ½ glasses
- Wheat Flour 1 tablespoon
- Butter 0 oz
- Whole egg 2 pieces
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. In a bowl, mix together the shredded coconut (preferably sweetened, but plain can also be used), sugar, flour, melted butter, egg yolks, and one whole egg.
Step 2
Wet your hands with water to prevent the butter-sugar mixture from sticking to your fingers, and shape the resulting dough into equal balls about the size of a walnut.
Step 3
Place on a baking sheet lined with parchment paper. Bake the cookies for fifteen minutes until golden brown.
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