Easy coconut cookies

I have a sweet tooth. I will more often than not be making cakes and deserts. A perfect life would be eating salads and deserts. All day. Every day.

But alas. I’m married to a meat – and – potatoes man who wants breakfast, lunch and dinner to consist of some form of meat and something else. Thank heavens he cooks or he’d starve!

I bake for any occasion. I made these recently when my sister- in- law returned to the land of the sand after two weeks in SA.

She arrived at an awkward time, at 3:30AM . I knew she’d want some warm milky tea and maybe a biscuit before heading to bed. She’s also diabetic so sugary sweet biscuits are a no no.

Hubby is diabetic but we’re trying to manage that with conscious eating habits and exercise. But more on that in another post.

So I went to the cupboard, found some flour, coconut and butter and whipped this up.

You’ll need: 

1 1/4 cup of flour

1/2 cup of butter/margarine

1/2 cup of sugar (add 1/2 more if you want sweeter, chewier biscuits)

2 tablespoons baking powder

2 cups dried coconut

1/2 teaspoon salt

1 egg

1 teaspoon vanilla essence

Method:

  1. Preheat the oven to 200 degrees Celsius.
  2. Cream together the sugar, butter, egg, vanilla essence until smooth and creamy.

3. In a separate bowl combine the flour, baking powder, coconut and salt.


4. Add the flour mixture to the egg mixture and mix until all ingredients are combined.


5. Form little balls with the mixture in your hand.

6. On a non-stick baking tray flatten the balls with a fork.

7. Bake for at least 5-7 minutes or until slightly brown on the edges.

8. Remove and allow to cool.


Makes 24.

This recipe is easily adaptable to add different fillings like oats, nuts and even dried fruit pieces if you prefer.

Add more sugar if you want chewier cookies. I halved the amount of sugar because of the diabetes babies I have! ­čśÇ

Let me know how yours turned out in the comments!

Until next I blog, 

K.

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