These coconut cookies are made from a combination of buttery dough and coconut filling. They are soft right after baking but become crispy as they cool.
Ingredients
Buttery Dough
- All-purpose flour (2 cups)
- Baking powder (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Soft butter (3/4 cup)
- Sugar (1 cup)
- Large egg (1)
- Vanilla extract (1/2 teaspoon)
Coconut Filling
- Shredded coconut (2 cups, plus extra for rolling)
- Powdered sugar (4 tablespoons)
- Almond extract (1/4 teaspoon)
Preparation
For the coconut filling, blend the shredded coconut, powdered sugar, and almond extract in a food processor or coffee grinder until finely ground.
For the buttery dough, mix the flour, baking powder, and salt in a small bowl. In a larger bowl, beat the butter and sugar together until fluffy and smooth (about 6 minutes with a hand mixer on medium speed, or about 3 minutes with a stand mixer). Beat in the egg and vanilla extract. Reduce the mixer speed and gradually add the flour mixture, mixing until combined. Fold in the prepared coconut filling. Chill the dough in the refrigerator.
Preheat the oven to 190°C (375°F). Roll the dough into balls about 3 cm (1.2 inches) in diameter, and coat them in extra shredded coconut or sugar, or leave them plain. Place the dough balls on a baking sheet lined with parchment paper.
Bake for about 12 to 15 minutes, or until golden brown.
