Ingredients
- ⅔ cup (⅓ cup × 2) all-purpose flour
- 1 cup desiccated coconut
- ½ tsp baking powder
- ½ cup butter, softened
- ⅔ cup (⅓ cup × 2) powdered sugar (icing sugar)
- ½ tsp salt
Instructions
- Cream the butter and powdered sugar together.
- Add all the remaining dry ingredients.
- Mix until a dough forms. If the dough is too dry, add 1–2 tsp milk.
- Cover and chill the dough for 30 minutes.
- Divide the dough into 18–20 equal portions.
- Roll each portion into a cookie shape and flatten slightly.
- Gently coat each cookie with desiccated coconut.
- Arrange the cookies on a baking tray.
- Bake at 170°C for 15–17 minutes, or until golden.
- Transfer to a wire rack and allow to cool completely.
- Your delicious, crisp Eggless Coconut Cookies are ready.
Enjoy!
