Coconut Cookies – Mother’s Recipes

For your morning or afternoon coffee or tea, the easy suggestion to prepare are these delicious cookies. Melt in your mouth!

Ingredients

• 1/2 cup wheat flour (tea)
• 1 and 1/4 cup (tea) cornstarch (cornstarch)
• 1/2 cup (tea) of sugar
• 1 package of shredded coconut (50 grams)
• 1/2 cup (tea) butter (100 grams)
• 1 lightly beaten egg
• 1 tablespoon chemical baking powder

Preparation mode

1. Line a large baking sheet with parchment paper and set aside.
2. In a bowl, place the wheat flour, cornstarch, sugar, grated coconut and butter.
3. Mix a little with your hands until you get a farofa point.
4. Add the egg and yeast.
5. Mix until you connect the dough well to the point of not sticking to your hands.
6. If necessary, add a little more cornstarch.
7. Preheat the oven to 180 degrees C.
8. Make balls with the dough the size of a brigadeiro.
9. Place the balls in the mold leaving space between them.
10. With your fingertips, flatten all the balls slightly.
11. Place in the oven for approximately 15 to 20 minutes.
12. When they are golden on the base and even white on top, you can remove them from the oven.

Mother’s Tips

If you prefer, after taking the cookies out of the oven, you can sprinkle them with granulated sugar or grated coconut.

Approximate yield of 45 cookies.

In tightly closed pots, the validity of the cookies is 15 days.

See also nut cookies.