Coconut Crisp Cookies

by Editorial Staff

Summary

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

Ingredients

  • 125 g butter
  • 125 g suar
  • 1 egg (s)
  • 175 g desiccated coconut
  • 75 g flour
  • 0.5 teaspoon ½ baking powder
  • 1 pinch (s) salt
  • 100 g chocolate, chopped, dark
Coconut Crisp Cookies
Coconut Crisp Cookies

Instructions

  1. Beat the butter and sugar until foamy, stir in the egg.
  2. Mix the remaining ingredients well and stir in.
  3. Let the dough cool well for at least an hour.
  4. Then cut off small heaps with a spoon and place them on baking sheets lined with baking paper (the cookies run a little apart!)
  5. 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.
  6. Let cool down briefly on the baking sheet, then (after about 2-3 minutes) carefully place on wire rack and let cool there.
  7. Store in well-sealable tin cans.
  8. Makes about 35 cookies (depending on size).

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