Coconut Shortbread Cookies
6 servings
40 minutes
Coconut shortbread cookies are a refined dessert embodying the tenderness of European baking. Its roots trace back to home cooking traditions where the combination of butter, sugar, and flour creates unmatched softness. The addition of coconut flakes brings a tropical note, making the flavor special – sweet, creamy, with a slight crunch. These cookies are perfect for a cozy tea time; their texture is airy and their aroma reminiscent of sunny beaches. Preparation is simple: mixing ingredients, shaping small patties, and a short bake allow you to enjoy fresh cookies in just minutes. Coconut shortbread cookies make a wonderful addition to morning coffee or evening relaxation with a cup of warm tea.
1
Preheat the oven to 180 degrees.
2
Mix soft butter and sugar, beat with a mixer until smooth. Add the egg and beat.
- Butter: 220 g
- Sugar: 1.5 glass
- Chicken egg: 1 piece
3
In a separate bowl, mix flour, baking powder, and soda. Add to the beaten mixture and stir. Add coconut flakes and mix.
- Wheat flour: 3 glasss
- Baking powder (raising agent): 0.5 teaspoon
- Baking soda: 1 teaspoon
- Desiccated coconut: 1 glass
4
Place balls made of walnut on a silicone mat/parchment, slightly pressing with a fork. Bake for 10 minutes.
5
Before removing the cookies from the tray, it's important to let them cool for a couple of minutes.
