These coconut cookies are very crispy and buttery with a mild coconut flavor.
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Ingredients
- 125 grams Butter softened
- 110 grams Caster sugar
- 1 number Egg yolk
- 150 grams Plain flour
- 1/2 cup Desiccated coconut unsweetened
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Vanilla extract
- Glace cherries to decorate
- Salt 1 pinch
Ingredients
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Instructions
- Preheat oven at 150 °C for 10 minutes.
- Beat butter and caster sugar in a bowl with an electric mixer until light and fluffy. Add egg yolk and vanilla extract beat until combined.
- Stir in sifted flour, baking powder, and salt mixture. Add desiccated coconut and mix well.
- Roll level 1/2 tablespoons of mixture into balls. Place about 3 cm apart on baking paper-lined oven trays and flatten slightly. Top each with a small piece of glace cherry.
- Bake about 15 minutes or until lightly golden brown.
- Stand cookies on trays for 5 minutes before lifting onto a wire rack to cool.
- Store in an airtight container.
- Desiccated coconut is the dried, finely shredded flesh of the coconut.
- NOTE - One cup = 250 ml, one teaspoon= 5 ml.
