Coconut Cookie

Name: Coconut Cookie
Yield: 36
Ingredients: 1/2 cup all-purpose flour (59 g); 1/2 cup confectioner's sugar (65 g); 1 cup wheat flour, sifted (150 g); 1 cup unsalted butter, at room temperature (120 g); 1/3 cup shredded coconut from a package (25 g)

1
1/2 cup all-purpose flour (59 g)
2
1/2 cup confectioner's sugar (65 g)
3
1 cup wheat flour, sifted (150 g)
4
1 cup unsalted butter, at room temperature (120 g)
5
1/3 cup shredded coconut from a package (25 g)

Ingredients

1
1/2 cup all-purpose flour (59 g)
2
1/2 cup confectioner's sugar (65 g)
3
1 cup wheat flour, sifted (150 g)
4
1 cup unsalted butter, at room temperature (120 g)
5
1/3 cup shredded coconut from a package (25 g)

Directions

1
Sift together the flour, confectioner's sugar, and wheat flour
2
Add the butter and mix until you get a soft dough
3
Refrigerate for 30 minutes
4
Form balls about 2 cm in diameter
5
Coat with shredded coconut
6
Place on an ungreased baking sheet, leaving about 2 cm of space between each cookie
7
Brush with flour, then bake at a low temperature (150°C) for 25 minutes or until lightly browned
8
Let cool for a few days