Crisp 130g (4.6 oz) fresh shredded coconut, or 40g (1.4 oz) dried unsweetened shredded coconut rehydrated in 90ml (3 fl oz) coconut milk
Three-quarters cup (150g/5.3 oz) unsalted butter, softened
One and three-quarter cups (160g/5.7 oz) confectioner's sugar
One large egg
One teaspoon vanilla extract
Two cups (240g/8.5 oz) all-purpose flour
One-half teaspoon active dry yeast
A pinch of salt
Crisp 130g (4.6 oz) fresh shredded coconut, or 40g (1.4 oz) dried unsweetened shredded coconut rehydrated in 90ml (3 fl oz) coconut milk
Three-quarters cup (150g/5.3 oz) unsalted butter, softened
One and three-quarter cups (160g/5.7 oz) confectioner's sugar
One large egg
One teaspoon vanilla extract
Two cups (240g/8.5 oz) all-purpose flour
One-half teaspoon active dry yeast
A pinch of salt
In a non-stick skillet, toast the coconut over medium heat. Reserve
Using an electric mixer, cream together the butter and confectioner's sugar until light and fluffy
Add the egg and vanilla extract, beating until smooth. Reserve
In a large mixing bowl, combine the flour, yeast, salt, and reserved toasted coconut
Mix well
Add the reserved cream and knead with your hands until a smooth dough forms
Shape into a ball, wrap in plastic film, and refrigerate for 20 minutes
Preheat the oven to medium (180°C/350°F)
On a lightly floured surface, roll out the chilled dough to a thickness of 3mm (0.12 inch)
Cut out rounds using a cookie cutter with a 5cm (2 inch) diameter
Place on ungreased baking sheets, leaving space between each cookie
Bake for 10-15 minutes, or until the edges are golden brown
As soon as the cookies come out of the oven, use a spatula to release them from the baking sheet and let cool
Store in an airtight container
(Approximately 75 calories per unit)
