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
Print Recipe
Pin Recipe 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).
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