John Myers
Ingredients for 1 servings:
- 150 g desiccated coconut
- 200 g butter, soft
- 140 g sugar
- 1 egg yolk
- 300 g flour
- ½ tsp baking powder
- Cake icing, dark
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
yields 80-90 pieces, depending on size
Toast the desiccated coconut in a pan without fat, then remove and let cool. Combine the butter, sugar, egg yolk, and 100g of toasted desiccated coconut. Add the flour and baking powder and knead into a smooth dough. If the dough is still a bit sticky, add more flour. Roll out the dough on a floured surface to a thickness of about 3-4mm and cut out circles (3-4cm in diameter). Bake the cookies in a preheated oven at 180°C for 10-12 minutes, remove from the oven, and let cool. Heat the glaze in a water bath, then spread it over the cookies and sprinkle with the remaining toasted desiccated coconut.
Facebook Comments