Lightly crisp cookies combine the tropical aroma of shredded coconut with buttery dough. They are coated in coconut before baking, giving each bite a distinct texture.
Beat the butter with the sugar, then add the egg.
Sift in the flour and baking powder, add the shredded coconut, and knead.
Pinch off small pieces of dough and roll them in the reserved shredded coconut to coat. Arrange on a baking sheet.
Bake in a preheated oven until the edges are lightly golden.
Allergens: Contains wheat (gluten), eggs, dairy, and coconut. Important: Lightly toasting the coconut before adding it to the dough enhances its flavor. Stir constantly to keep it from burning.
Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere.
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