Coconut cookies

These coconut shortbreads are one of my favorites. One bite and they're crispy, delicious, and bursting with coconut flavor!

这款椰子酥饼是我喜欢的。一口咬下，酥脆可口，椰香满满！

Coconut cookies 

Ingredients:

250g   Butter

250g   Icing Sugar

2         Eggs

200g   All Purpose Flour

50g     Milk Powder

400g   Dry shredded coconut ( Brown and white mixed)

Instructions:

1. Preheat your oven to 160℃.
2. In a mixing bowl, cream together the butter and icing sugar until creamy and smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. Add the plain flour and milk powder to the mixture, mixing until well combined.
5. Stir in the dry shredded coconut and mixing until well combined.
6. Take small portions of the cookie dough and roll them into balls, about 20g each.
7. Place the balls onto a baking sheet lined with parchment paper, spacing them a few inches apart.
8. Gently press down on each ball with the palms of your hands to flatten them into cookies.
9. Bake in the 160℃ preheated oven for 20 minutes, or until the cookies are lightly golden brown around the edges.
10. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipe modified from: Kathrine Kwa

Happy Baking!