Coconut Cookie

Ingredients for 1 servings:

• 260 g flour
• 1 ¼ tsp baking powder
• 170 g butter, room temperature
• 140 g sugar
• ½ tsp sweetener (stevia)
• 100 g desiccated coconut, unsweetened
• 2 m.-sized eggs
• ½ bottle of vanilla flavoring
• ½ tsp salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Coconut cookies, makes about 40 pieces

First, cream the butter with sugar, stevia, baking powder, and salt until fluffy. Then beat in the eggs until they are no longer visible. Then add the flour and beat until the dough firms up and pulls away from the sides of the bowl. Finally, stir in the desiccated coconut and use a teaspoon to place small heaps on the lined baking sheet. If you don’t want small piles of cookies, you should flatten the dough a bit, but the piles also look very nice on the coffee table. Preheat the oven to 175°C (top/bottom heat) and bake the cookies for 15 minutes. Since the cookies spread a little during baking, don’t put more than 9 cookies on a baking sheet, otherwise they will stick together. After baking, they will take on a very light, fine brown color and will still be very soft. However, they will harden as they cool, so don’t let that deter you, or you’ll end up with little coconut stones. Let the cookies rest in the air for about 5 minutes, then transfer them to a wire rack using a spatula to cool completely and prevent them from further baking due to the heat from the baking sheet. The cookies freeze well for up to 3 months if you can’t eat them all at once.