Online Reporter
Chef Rudo Kandiero
With the winter season now upon us, families usually gather around a fire, in an effort to get warm and cosy.
Having some cookies while sipping some hot chocolate would be a great addition to this bonding moment.
Here’s a recipe for crispy and chewy coconut cookies.
Ingredients
One cup (226g) unsalted butter, softened;
Three-quarter cup (150g) granulated sugar;
Half cup (65g) powdered sugar;
Two cups (250g) all-purpose flour;
One-and-a-half cups (120g) desiccated coconut;
One teaspoon baking powder;
Half teaspoon salt;
One large egg;
One teaspoon vanilla extract
Method
1. In a large bowl, cream the softened butter, granulated sugar and powdered sugar together until light and fluffy.
Beat in the egg and vanilla extract until the mixture is completely smooth.
2. In a separate bowl, whisk together the all-purpose flour, baking powder, salt and desiccated coconut.
3. Gently fold the dry mixture into the creamed butter mixture until just combined to form a soft dough.
Do not overmix.
4. Scoop small portions of dough and roll them into balls. Place them on a parchment-lined baking tray and flatten each ball slightly.
Optional:
For extra crunch and flavour, sprinkle a little extra desiccated coconut on top of each cookie.
5. Bake in a preheated oven at 170°C (340°F) for 12 to 15 minutes or until the edges turn a light golden brown.
6. Let the cookies cool on the baking tray for a few minutes to set, then transfer them to a wire rack to cool completely.
Baker’s note: These cookies come out beautifully crisp on the edges, delightfully chewy on the inside and packed with rich coconut flavour. They are perfect for gifting or pairing with your favourite afternoon tea!
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP way. She can be contacted on Facebook and Instagram (Rudo Kandiero)
