Egg-free coconut cookies

Ingredients for 1 servings:

• 230 g margarine
• 200 g sugar
• 1 bag of vanilla sugar
• 1 pinch of salt
• some milk
• 250 g flour
• ½ g baking powder
• ½ g baking soda
• 130 g desiccated coconut

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Mix the flour, baking powder, and baking soda and sift through the dough. Combine the margarine, sugar, vanilla sugar, and salt in a bowl and beat until fluffy. Add the desiccated coconut and the flour mixture and knead until a smooth dough forms (a little milk may be added depending on the consistency). Place the dough in the refrigerator for at least 30 minutes. Preheat the oven to 150°C (top/bottom heat). Shape the dough into 18 small balls and place them on a baking sheet lined with parchment paper (I bake 9 cookies per sheet). Bake in the preheated oven on the middle rack for 20 minutes. After baking, the cookies will be very soft and must first cool completely before removing them from the baking sheet.