The Ultimate Crispy Coconut Cookie

1. 1

   Bake the shredded coconut in an oven at 250F/120C for 15 minutes.

2. 2

   Once it's crispy and a very light brown, they're ready.

3. 3

   Let it cool for a bit.

4. 4

   While baking the shredded coconut for 15 minutes, prepare the cookie dough.

5. 5

   Put the butter (whisk until creamy), sugar, then egg into a bowl.

6. 6

   Thoroughly mix.

7. 7

   Once Step 3 is complete, add all the ingredients marked .

8. 8

   There is no need to sift the flour.

9. 9

   Finally, add the coconut from Step 2 and it's done after a quick mix.

10. 10

    Roll the dough into a log with plastic wrap and chill it in the freezer for 30-45 minutes.

11. 11

    (I always let it chill for 30 minutes.)

12. 12

    Once it has mostly hardened, cut into 1cm thick slices with a knife.

13. 13

    Pre-heat the oven to 320F/160C.

14. 14

    Place the cut dough onto a baking tray, leaving space in between, and then put the tray into the oven.

15. 15

    They should take 15-20 minutes to bake.

16. 16

    Once they have cooled a bit, transfer to a rack and cool.

17. 17

    They should be crunchy after cooling them for a brief period.

18. 18

    They should be about this big.

19. 19

    They make easy snacks and they're popular to give as gifts.

* Per serving · 4 servings · Values may vary.

No additional tips available.