These Coconut Butter Cookies are made with fresh 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
Crunchy Coconut Butter Cookies | MyKitchen101en
Yields: about 100 pieces
- 120 g butter (salted)
- 30 g margarine
- 140 g fine sugar
- 1/8 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)
1 Combine butter, margarine, sugar and salt, then beat over medium speed until light and fluffy.
2 Add in egg, beat until well mixed.
3 Add in fresh grated coconut, mix until combined.
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.