Recipe: Yummy Sachi’s Coconut Cookies
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Add SR Flour and Coconut and combine. Cookies need plenty space around each because they will melt and go flat & large. There are many Coconut Cookie recipes out there, but I think this is the best one. You can cook Sachi’s Coconut Cookies using 5 ingredients and 5 steps. Here is how you cook it.
Ingredients of Sachi’s Coconut Cookies
- It's of Butter *using less butter makes thicker & softer cookies!.
- Prepare of Sugar *1/2 cup is quite OK.
- You need of Large Egg.
- Prepare of Self-Raising Flour.
- You need of Desiccated Coconut.
I call this recipe 'Sachi's Coconut Cookies'. Combine the flour, bicarb and salt; set aside. In a medium bowl, cream the butter, brown sugar and caster sugar until smooth. Beat in the egg and vanilla until light and fluffy.
Sachi’s Coconut Cookies step by step
- Preheat oven to 170 to 180°C. Line base of a baking tray with baking paper..
- In a bowl, mix softened Butter and Sugar together until smooth, then add Egg and mix well until light and fluffy..
- Add SR Flour and Coconut and combine..
- Drop dough by teaspoonfuls or about 2cm balls onto baking paper on tray. Cookies need plenty space around each because they will melt and go flat & large..
- Bake for about 10 minutes in the preheated oven, or until lightly golden. Cool on wire racks..
Deliciously crunchy coconut cookies - not too sweet, but you can adjust the sugar content if you prefer a sweeter/less sweet cookie. A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. —Amy Alberts, Appleton, Wisconsin. It's similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park.
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