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Ingredients
8 tablespoons unsalted butter
1 ½ cups sifted all-purpose flour
½ cup plus ⅓ cup sugar
Pinch of salt
7 ounces sweetened shredded coconut
1 egg, beaten
Nutritional analysis per serving
11 grams carbs; 11 milligrams cholesterol; 89 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 21 milligrams sodium; 1 gram protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dice the butter and blend it with the flour until the mixture is the texture of fine meal. Blend in the ½ cup sugar and the salt. Add the coconut and the egg, folding the dough over itself several times until it is homogeneous.
- Step 2
Divide it in half, and form two rolls, each 1 inch in diameter. Wrap them in plastic, and refrigerate for three hours or overnight.
- Step 3
After the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Step 4
Brush the rolls lightly with water, roll them in the remaining sugar and slice on a slant ¼ inch thick. Place them on the baking sheet, and bake 15 to 17 minutes, until they are golden on the bottom.
- Step 5
Turn the cookies over, and turn the oven off. Leave the cookies in the oven another 10 minutes. Remove and cool on a rack.
Private Notes