Preheat the oven to 175°C, starting 15 minutes before you bake.
In a bowl, beat the butter, sugar, and salt lightly with a hand mixer on medium speed.
Add the egg and vanilla extract and beat for 30 seconds.
Scrape down the sides of the bowl with a spatula.
Add the sifted cake flour, cornstarch, baking soda, and baking powder along with the desiccated coconut, and fold in gently with the spatula.
Wrap the finished dough in plastic wrap and refrigerate for at least 1 hour.
Use an ice cream scoop to portion the dough onto the baking sheet, then press each one down lightly by hand.
Sprinkle the topping sugar over the dough and bake in an oven preheated to 175°C for 10 minutes, then lower the heat to 160°C and bake 7 minutes more.
Let the cookies cool on the sheet for about 10 minutes, then move them to a cooling rack to cool completely.
Tips
Be careful not to overbeat: it gives the baked cookies a bready texture and can make them spread.
The cookie dough keeps in the refrigerator for up to 24 hours.
They’re crisp on the day they’re made, then turn softer and moister as the moisture from the butter spreads evenly through them.
Store airtight at room temperature for up to 5 days, or freeze for up to 3 weeks.
Coconut Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve, cookie scoop
Ingredients (9 pieces)
- unsalted butter 120g
- egg 50g
- cake flour 120g
- cornstarch 10g
- baking soda 2g
- baking powder 1g
- desiccated coconut 40g, fine
- sugar 100g
- salt 2g
- vanilla extract 4g
- sugar 10g, for topping
Instructions
1. Preheat the oven to 175°C, starting 15 minutes before you bake.
2. In a bowl, beat the butter, sugar, and salt lightly with a hand mixer on medium speed.
3. Add the egg and vanilla extract and beat for 30 seconds.
4. Scrape down the sides of the bowl with a spatula.
5. Add the sifted cake flour, cornstarch, baking soda, and baking powder along with the desiccated coconut, and fold in gently with the spatula.
6. Wrap the finished dough in plastic wrap and refrigerate for at least 1 hour.
7. Use an ice cream scoop to portion the dough onto the baking sheet, then press each one down lightly by hand.
8. Sprinkle the topping sugar over the dough and bake in an oven preheated to 175°C for 10 minutes, then lower the heat to 160°C and bake 7 minutes more.
9. Let the cookies cool on the sheet for about 10 minutes, then move them to a cooling rack to cool completely.
https://hong-recipe.pages.dev/en/recipes/coconut-cookie/
Hong's Recipe