Super Thin And Crispy Coconut Cookies

Lots of families is going to celebrate Christmas very soon. For this time of the year it’s great to have some homemade cookies at home. They are perfect with a cup of hot cocoa or can even become perfect Christmas gifts for your friends.

  • SERVES: about 2 dozen cookies
  • PREP: 30 mins
  • COOK: 12 mins
  • READY IN: 1 hr 42 mins

Ingredients

  • 170 grams butter (soften)
  • 1 1/4 cup (160g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 3/4 cup (150g) brown sugar
  • 1 1/2 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup (75g) unsweetened shredded coconut (plus extra for decoration)
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Combine flour, salt and baking soda in a medium bowl. Set aside.
  2. In a stand mixer bowl, cream butter and sugar until fluffy. Add one egg at a time mix on low for 40 seconds. Add vanilla extract and coconut, mix until combined.
  3. Incorporate flour mixture and mix until combined. Scrape the sides and bottom of the bowl to make sure it is well blended.
  4. Transfer dough into a bowl covered with a plastic wrap and refrigerate for an hour.
  5. Prepare 3 24×12 inch parchment paper. Place 1/3 of the dough on one side of the parchment paper. Fold sheet in half so that the dough is centered. Roll into 1/10 inch layer. Unfold parchment paper and cut circles using a cookie cutter. Fold paper back onto the dough and freeze for 20 minutes. Repeat with the rest of the dough.
  6. Preheat oven to 165C (325F). Carefully unfold parchment paper. Place cookie dough facing down on a clean surface and remove parchment paper. Carefully transfer each circle onto a baking pan with a silicon mat. Sprinkle with shredded coconut.
  7. Bake for 10-12 minutes until golden. Using a spatula, transfer each cookie to a cooling rack. Once cooled, store in an air-tight container.