Ingredients
Equipment
Method
- Cream the butter and sugar : Add the softened butter and sugar to a mixing bowl. Mix until smooth and creamy.
- Add the dry ingredients: Add the all-purpose flour, desiccated coconut, and baking powder. Mix until combined. The mixture may look dry and crumbly at first. Continue gently bringing it together with your hands until a dough forms. Do not add milk or water.
- Chill (optional but recommended): If you have time, chill the dough for 5–10 minutes. This helps the cookies hold their shape and texture and reduces spreading while baking. If you’re short on time, you can bake them right away.
- Shape: Take small portions of dough, roll them gently between your palms, and flatten slightly. For extra coconut flavor and texture, lightly press or dip each cookie in desiccated coconut.
- Bake: Place the cookies on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden.
- Cool: Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a cooling rack or plate and allow them to cool completely.
Notes
Use softened butter, not melted butter. The dough may initially look crumbly. Keep gently bringing it together rather than adding milk or water. Chilling for 5–10 minutes is optional but recommended to help the cookies hold their shape and reduce spreading.
Every oven heats differently, so start checking around the 10-minute mark. Look for lightly golden edges rather than relying only on the timer.
Let the cookies cool before storing. They will firm up as they cool.
Every oven heats differently, so start checking around the 10-minute mark. Look for lightly golden edges rather than relying only on the timer.
Let the cookies cool before storing. They will firm up as they cool.