Coconut cookies
Coconut cookies are a simple sweet treat, blending rich butter and coconut flavors. These cookies are easy to prepare and 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.
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.
Coconut cookies FAQ:
Bake the coconut cookies in a preheated oven at 350°F (175°C) for 10-12 minutes. They should be golden brown around the edges when done.
The cookies are done when they turn a light golden brown around the edges. You can also lightly press the center; it should spring back without leaving a dent.
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, consider refrigerating or freezing them.
Yes, you can substitute freshly grated coconut meat with unsweetened shredded coconut, but keep in mind that the texture might be slightly different.
A standard baking sheet works best for this recipe. Make sure to line it with parchment paper or lightly grease it for easy removal.
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.
Nutrition per serving
6 ServingsCalories 300kcal
Protein 3.11g
Carbohydrates 27g
Fiber 1.50g
Sugar 18g
Fat 20g
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