Coconut cookies.

Enjoying some delicious coconut cookies at mid-afternoon is the best, accompanying a coffee or a glass of cold milk. These cookies are easy to make, with few ingredients and the best thing is that you can keep them for a few days, and they will always keep crispy.

INGREDIENTS: (For 24 cookies)

• 300 gr. of wheat flour.
• 2 butter spoons.
• 50 gr. of grated coconut.
• 1 egg.
• 150 gr. of sugar
• 1 teaspoon baking powder.
• 1 teaspoon ground cinnamon.
• A pinch of salt.

PROCESS:

• In a bowl beat the egg, then add the previously melted butter, continue beating.

• Add the coconut, cinnamon, the pinch of salt, the baking powder and sugar, mix everything, then add the wheat flour little by little until you get a heterogeneous mass.

• Meanwhile preheat the oven to 180ºC, lightly grease the baking tray, put flour to make a thin layer so that the cookies do not stick.
  

• Make balls with the dough and place in the tray. Then with a fork passed through flour, crush the ball to the shape of a cookie, and achieve a thickness of about one centimeter. (Leave the distance between the cookies so they do not join each other). To each cookie you can put a little sugar on top.

• Insert the tray into the preheated oven, approximately for 20 minutes, (click with a toothpick, it should come out clean), it is a way to control that the cookie does not burn.

• Over time, the rich coconut cookies are ready, remove from the oven and let cool. To enjoy the cookies.

All the photos are my responsibility, taken with my Blu Studio 5.0 II phone.