Servings: 10 cookies
Calories: 150kcal
Cost: $5.00
Equipment
- Large mixing bowl
- Hand mixer or whisk
- Baking tray
- Parchment paper
- Fork
Ingredients
- 1/2 cup motor flour
- 1/2 cup softened butter
- 1/2 cup glaze sugar
- 1/2 cup shredded coconut
- 3 tablespoons powdered milk
- 2 tablespoons liquid milk
Instructions
- In a large mixing bowl, beat the softened butter and glaze sugar together until light and fluffy.
- Add the shredded coconut, motor flour, and powdered milk to the bowl and mix until fully incorporated.
- Pour in the liquid milk and stir until the dough comes together.
- Gather portions of dough and roll them into smooth balls, placing them on a baking tray lined with parchment paper.
- Roll the balls in extra shredded coconut and press gently with a fork to flatten slightly.
- Preheat your oven to 170 degrees Celsius (340 degrees Fahrenheit).
- Bake the cookies for 18 minutes or until they turn light golden brown around the edges.
- Let them cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Always use room-temperature butter for the best texture. Chill the dough for 15 minutes if it feels too soft or sticky. Experiment with different coatings like crushed nuts or sprinkles for variety. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage. For a richer flavor, lightly toast shredded coconut before adding it to the dough.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 100IU | Calcium: 40mg | Iron: 0.5mg
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