These Butter Coconut Cookies are made with freshly grated coconut, thus these crunchy cookies have a rich coconut fragrance. When paired with butter, they make a perfect match!
CHINESE VERSION: 香酥椰子牛油饼
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Crunchy Butter Coconut Cookies | MyKitchen101en
Yields: about 100 pieces
Ingredients:
- 120 g butter (salted)
- 30 g margarine
- 140 g fine sugar
- ⅛ tsp fine salt
- 1 egg (grade A/size L)
- 80 g fresh grated coconut
- 250 g plain flour
- 2 tsps baking powder
- 13 pcs glacé cherries (cut each into 8 small pieces)
Directions:
1 Combine butter, margarine, sugar and salt, then beat over medium speed until light and fluffy.
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2 Add in egg, beat until well mixed.
3 Add in fresh grated coconut, mix until combined.
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4 Sieve together plain flour and baking powder for 2 times, add to the batter, mix over low speed until combined, fold again with spatula until well mixed.
5 Preheat oven to 170°C/340°F.
6 Take out 1 teaspoon of dough, shape into a ball, place on a baking tray lined with parchment paper, then top with 1 small piece of cherry.
7 Bake at 170°C/340°C for 25 minutes.
8 Set aside to cool completely after removing from oven.
9 Transfer to airtight container for storage when completely cooled.
Crunchy Butter Coconut Cookies
These Butter Coconut Cookies are made with freshly grated coconut, thus these crunchy cookies have a rich coconut fragrance. When paired with butter, they make a perfect match!
- 120 g butter (salted)
- 30 g margarine
- 140 g fine sugar
- ⅛ tsp fine salt
- 1 egg (grade A/size L)
- 80 g fresh grated coconut
- 250 g plain flour
- 2 tsps baking powder
- 13 pcs glacé cherries (cut each into 8 small pieces)
Combine butter, margarine, sugar and salt, then beat over medium speed until light and fluffy. Add in egg, beat until well mixed.
Add in fresh grated coconut, mix until combined.
Sieve together plain flour and baking powder for 2 times, add to the batter, mix over low speed until combined, fold again with spatula until well mixed.
Preheat oven to 170°C/340°F.
Take out 1 teaspoon of dough, shape into a ball, place on a baking tray lined with parchment paper, then top with 1 small piece of cherry.
Bake at 170°C/340°C for 25 minutes. Set aside to cool completely after removing from oven. Transfer to airtight container for storage when completely cooled.
This recipe yields 100 pieces of cookies.
The nutritional value for reference is for 1 piece of cookie.
