1 cup of fresh shredded coconut (130 g), or 40 g of desiccated coconut, hydrated in 90 ml of coconut milk
3/4 cup of butter (150 g)
1 cup of confectioner's sugar (160 g)
1 egg
1 tablespoon of vanilla extract
2 cups of all-purpose flour (240 g)
1/2 teaspoon of baking powder
a pinch of salt
1 cup of fresh shredded coconut (130 g), or 40 g of desiccated coconut, hydrated in 90 ml of coconut milk
3/4 cup of butter (150 g)
1 cup of confectioner's sugar (160 g)
1 egg
1 tablespoon of vanilla extract
2 cups of all-purpose flour (240 g)
1/2 teaspoon of baking powder
a pinch of salt
In a skillet, toast the coconut over medium heat. Reserve
In an electric mixer, cream the butter and add confectioner's sugar gradually until a light mixture forms
Add the egg and vanilla extract and continue beating until smooth. Reserve
In a large bowl, mix together the flour, baking powder, salt, and reserved coconut
Add the reserved cream and knead with hands until a homogeneous dough forms
Form into a ball, wrap in plastic film, and refrigerate for 20 minutes
Preheat the oven to 350°F (medium)
On a lightly floured surface, roll out the chilled dough to a thickness of 3 mm
Use a cookie cutter with a diameter of 5 cm
Place on baking sheets without greasing, leaving some distance between them
Bake for 10-15 minutes or until the edges are golden brown
As soon as removed from the oven, gently remove the cookies from the baking sheet with a spatula and let cool
Store in an airtight container
Calorie count: 75 per unit
