Delicious coconut cookies. Icing recipes and decorations for shortbread cookies can be very different. Coconut button cookies will delight your little ones, and icing can be made with black, milk, or white chocolate.
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 40 mins |
| Course | Dessert |
Ingredients
Ingredients- Softened butter – 1 cup
- Sugar – ½ cup
- Milk – 2 tbsp
- Coconut extract – 1 teaspoon
- Baking powder – ¾ teaspoon.
- Salt – ½ teaspoon.
- Flour – 2 2/3 cups
- Coconut flakes – 1 ½ cups
- Dark chocolate (grated) – 120 g
- Margarine – 1 tbsp
Print Recipe
Pin Recipe Instructions
- In a large bowl, whisk together butter, sugar, milk, coconut extract, baking powder, and salt on medium speed. Stir in flour and coconut with a spoon. The entire dough should be solid crumbs. Then use your hands to bind the crumbs into a homogeneous mass. Divide into 4 parts. Roll each part into a roll of 25×2.5 cm. Wrap each roll in plastic wrap and put it in the refrigerator for at least 2 hours.
- Preheat the oven to 160 degrees. Remove the frozen rolls one by one from the refrigerator and cut them into thin circles. Place the coconut cookies on a baking sheet and use a toothpick to 4 holes in each circle.
- Bake coconut cookies for 20-25 minutes until golden brown. Cool the finished cookies with coconut on the kitchen wire rack. In a small saucepan, melt the chocolate and margarine over low heat. Dip each item in melted chocolate.
- Use a metal spatula to scrape off excess chocolate from the cookies, leaving a thin layer. Place the items on baking paper, chocolate side down. When the coconut cookies are completely cool, gently remove them from the paper. Fold the cookies into a tightly resealable container.
Enjoy your meal!
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