Coconut cookies
Heavenly fluffy and incredibly aromatic are the coconut cookies. The dough for them is prepared with desiccated coconut. The coconut pastry tastes good at Christmas as well as at any other time of the year. It is easy and quick to make with this recipe.
Servings 30 cookies
Ingredients
- 100 g desiccated coconut**
- 80 g butter room warm
- 80 g sugar**
- 2 eggs
- approx. 130 g flour**
- 6 g baking powder**
- vanilla (vanilla sugar, vanilla extract or vanilla bean**)
- 1 pinch of salt
Instructions
- Mix softened butter and sugar.
- Add eggs, vanilla and salt and mix.
- Add desiccated coconut and mix.
- Mix flour with baking powder.
- Add the flour mixture in batches to the coconut mixture and mix to form a tough, very sticky dough. Cover and chill the dough for 1 hour.
- Form small balls (about the size of a walnut) from the dough, keeping your hands lightly moistened with cold water, and spread the dough balls on a baking sheet lined with parchment paper, spacing them generously apart.
- Bake the dough balls in a preheated oven at 180 °C top and bottom heat for about 10 minutes, during which the balls will turn into cookies.
Notes
- The amount of sugar for the dough you can adjust to taste.
- The specified amount of flour may vary greatly. Add the flour mixed with baking powder in batches to the coconut mixture until the cookie dough gets the right consistency. It should be chewy and very sticky, not mushy or firm.
- Do not stir the dough too long, but only briefly until a homogeneous consistency, so that the coconut pastry later tastes fluffy.
- Do not bake the coconut cookies longer than necessary. After baking, they should have a very light color. To check if the coconut cookies are done baking, do a stick test.
- Note the detailed tips and tricks for making the coconut cookies at the top of the post.