Cookies are a joy to make and convenient to have on hand. Then you’ll know you have a sweet snack on hand whenever the mood strikes! These easy 3-ingredient coconut cookies are the perfect treat for any occasion! Made with flour, sugar, egg and oil, they are baked and then dipped in melted white chocolate and unsweetened coconut flakes. No fancy equipment needed – all you need is a fork to create a pretty shape that looks like French muffins! But not only do they look pretty, they are also tasty! If you are looking for a delicious cookie that also looks good, try these coconut cookies.
Coconut Cookies Ingredients
Egg – use a large egg
Vanilla sugar: gives vanilla flavor to the cookie.
Sugar – white granulated sugar
Cornstarch – also known as cornmeal (not cornmeal)
Oil: Use a neutral oil such as canola oil.
Zest: Use lemon or orange zest, or omit if you prefer
Flour – all-purpose flour will work here
Chocolate: Use high-quality white chocolate.
Coconut: unsweetened (unsweetened) coconut flakes.
Coconut Cookie Variations
For a dark chocolate variation, dip baked cookies in melted dark chocolate and sprinkle with cocoa nibs. To make them more fun, top with rainbow sprinkles.
Experiment with different shapes using a cookie press.
Tips
If the cookie dough is too soft, you can place it in the refrigerator for 10-15 minutes before shaping.
Use eggs and other ingredients at room temperature.
Make sure to cream the butter and sugar first. The mixture should be light and fluffy before adding the rest of the ingredients.
Be careful not to overmix the dough, as this will result in dry, hard cookies.
How to Store Coconut Cookies
It is best to store coconut cookies at room temperature in an airtight container for up to 7 days.
Can you freeze coconut cookies?
Baked cookies can be frozen for up to three months. Store them in an airtight container.
Ingredients
EGG
1
VANILLA SUGAR
8 grams< /span>GRATED COCONUTIn a bowl add the egg, vanilla sugar and sugar and beat until the sugar dissolves.InstructionsWHITE CHOCOLATE4gYEAST POWDER200gFLOURencouragementLEMON100 gramsOIL CANOLA50 gramsCORNstarn80g
SUGAR
Step 1
Add cornstarch and whisk to combine
Step 2
Add the oil and zest and beat. Then add the flour and baking powder and mix everything well until all the ingredients are completely combined.
Step 3
Knead the dough with your hands until smooth.
Step 4
Divide the dough into five equal parts and roll each piece into a stick shape.
Step 5
Cut the stick in half.
Step 6
Press the fork into the dough.
Step 7
Cut each part where there is an indentation.
Step 8
Transfer the cookies to the baking sheet lined with parchment paper and bake in the oven at 180°C/360°F for 15 minutes.
Step 9
Once the cookies are baked, let them cool completely.
Step 10
Dip the top and bottom in melted white chocolate and then cover with coconut.
Step 11
Serve and enjoy!
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