Coconut cookies
Delight in the tropical flavors of homemade coconut cookies with our easy recipe. Combine butter, sugar, egg, self-raising flour, a hint of salt, and freshly grated coconut meat for a batch of soft, chewy treats perfect for any occasion.
Cook time 10 min
Prep time 10 min
Ingredients:
1/2 cup butter1/2 cup sugar
1 egg
1/2 cup self-raising flour
1 dash salt
1/2 cup coconut meat
Coconut cookies are a delicious and easy-to-make treat that combines the rich flavors of butter and coconut. Perfect for a quick snack or to share with friends and family, these cookies are sure to delight your taste buds.
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, cream together the 1/2 cup butter (110g) and 1/2 cup sugar (100g) until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Beat in the 1 egg (50g) until well combined. Ensure the mixture is smooth and creamy.
- In a separate bowl, whisk together the 1/2 cup self-raising flour (72g) and 1 dash salt (1g) until evenly mixed.
- Gradually add the dry mixture to the wet mixture, mixing until fully combined. Make sure there are no lumps.
6. Add Coconut:
- Fold in the 1/2 cup coconut meat (72g). Ensure the coconut is evenly distributed throughout the dough.
- Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are golden brown around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely.
Tips:
- Make sure the butter is at room temperature before you begin. This will make it easier to cream with the sugar.
- Use fresh coconut meat for the best flavor. If you don't have fresh coconut, you can use unsweetened desiccated coconut.
- Chill the cookie dough in the fridge for about 30 minutes before baking to prevent the cookies from spreading too much.
- Keep an eye on the cookies while they bake to prevent over-browning. They should be slightly golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
With just a few simple ingredients and easy-to-follow steps, you can bake a batch of delicious coconut cookies that are perfect for any occasion. Enjoy them with a cup of tea or as an after-dinner dessert.
Nutrition per serving
6 ServingsCalories 300kcal
Protein 3.11g
Carbohydrates 27g
Fiber 1.50g
Sugar 18g
Fat 20g
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