Recipe good enough for about 25 cookies. They’re easy to make and really juicy!
- 50 grams of butter or margarine
- 2 medium sized eggs
- 1/2 cup sugar
- 200 grams (2-2.5 cups) shredded coconut
Turn on the oven at 350°F. Melt the fat. Mix the eggs and the sugar in a bowl. Don’t stir, because then the cookies won’t be as fluffy. Add the shredded coconut and the fat to the bowl. Let the mixture rest for 10 minutes so the shredded coconut will swell – then the cookies will keep their shape. Use two teaspoons to form peaked plats and put them on a nonstick surface baking tin.
Bake in the middle of the oven for about 10 minutes. Loosen the cookies before they get cold.
Chocolate dipped coconut cookies
Dip the lower part of the cold cookies in 100 grams of melted chocolate. Put them on a nonstick surface paper to stiffen.