Coconut Butter Cookies

1. 1

   Beat butter and sugar until light and fluffy. Gradually add in eggs and continue beating until well-mixed.

2. 2

   Sift in the flour and potato starch and mix. Add in 160 grams of coconut shreds and mix until just combined. Wrap and chill the mixture for 1-2 hours.

3. 3

   Shape the mixture into 27-30 small balls and place on a baking tray lined with baking paper. Sprinkle the top with the rest of coconut shreds.

4. 4

   Bake in a preheated 180C/350F oven for about 22-25 minutes until lightly golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.