11 August, 2015
Chewy Coconut Cookies
Chewy Coconut Cookies
Makes: approximately 30
Ingredients:
- 1 1/4 cups plain flour
- 1/2 teaspoon baking powder
- 1 1/2 cups desiccated coconut
- 1/2 teaspoon salt
- 1/2 cup brown sugar, lightly packed
- 1/2 teaspoon vanilla essence
- 1/2 cup white sugar (optional)
- 1 egg
- 1/2 cup butter
Method:
- Preheat oven to 180 degrees Celsius and line 2 baking trays with greaseproof paper
- Combine the flour, baking powder and salt and set aside
- In a medium bowl using electric beaters cream the butter and sugar(s) until smooth
- Add in the egg and vanilla to the creamed butter and sugar beating until light and fluffy
- Gradually blend in the flour mixture using a plastic spatula, or the lowest setting on the beaters
- Finally fold in the coconut using the spatula
- Roll the cookie dough into large cherry tomato sized balls and then than slightly flatten onto a prepared trays. Cookies should be about 5-7cm apart
- Bake for 8 to 10 minutes.
Recipe Notes:
- Store in an airtight container for the maximum of 5 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.