Coconut Crisp Cookies

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Beat the butter and sugar until foamy, stir in the egg.
Mix the remaining ingredients well and stir in.
Let the dough cool well for at least an hour.
Then cut off small heaps with a spoon and place them on baking sheets lined with baking paper (the cookies run a little apart!)
In the oven preheated to 180 ° C top / bottom heat, bake one tray at a time for about 10-12 minutes until the edges brown slightly.
Let cool down briefly on the baking sheet, then (after about 2-3 minutes) carefully place on wire rack and let cool there.
Store in well-sealable tin cans.
Makes about 35 cookies (depending on size).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.