Coconut cookies
These cookies are irresistible for any coconut lover. They are made from coconut flakes, then dipped in white chocolate and topped with even more coconut flakes and/or sliced almonds.
2 h
Easy
6-8
Recipe Ingredients
The recipe makes 40-50 coconut cookies.
Ingredients for the dough
- 250 grams unsalted butter, at room temperature
- 80 grams caster sugar
- 300 grams plain flour, plus extra for dusting
- pinch of salt
- 120 grams desiccated coconut
- 1 egg yolk
Ingredients for the topping
- 150 grams white chocolate
- 1 teaspoon coconut oil
- 2-3 tablespoons desiccated coconut
- 2-3 tablespoons almond slices
Methods
1. Prepare the dough
In a medium mixing bowl, whisk together the flour, coconut, sugar, and a pinch of salt. Add the butter into the bowl and mix. In a small bowl, lightly beat the egg yolk with a fork and incorporate it into the coconut mixture. If it seems too dry, you can add cold water, a teaspoon at a time, until the dough holds together.
Once the ingredients start to combine, divide the dough in half and place each portion on a piece of lightly floured baking parchment. Using a lightly floured rolling pin, roll out the dough to about half a centimetre (¼ inch) thick. The rolled-out dough can be of any shape as long as it is uniform in thickness. Do the same with the other half of the dough.
2. Chill the dough
Place a piece of baking parchment with the dough on it on a baking tray or cutting board. Lightly dust the rolled-out dough with flour to prevent it from sticking. Then place the other baking parchment with the rolled-out dough on top of the first one and cover with cling film. Refrigerate for at least 30 minutes to an hour.
3. Preheat the oven
Once the dough has chilled, preheat the oven to 180°C (350°F).
4. Cut out the cookies
Carefully remove the top piece of baking parchment with the dough from the fridge. Using a cutter of your choice, cut the dough into shapes. Roll out the remaining dough again and keep cutting until it is all used up. Repeat with the second piece of dough.
5. Bake
Arrange the cookies on a baking tray lined with baking parchment. If available, line another tray as well. Bake the cookies in the preheated oven for approximately 10 minutes, or until they are lightly browned around the edges.
Once baked, let the cookies cool on the baking tray for 5 minutes, then transfer them to a cooling rack to cool completely.
6. Garnish
Melt the white chocolate and coconut oil in a heatproof bowl over a water bath. Dip the top of the cookie into the melted chocolate. Sprinkle the cookie directly with coconut flakes or sliced almonds, and place on a tray or plate to dry. It is best to store the coconut cookies in the fridge.
Enjoy!
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