Crispy Coconut Cookies
- 220 g butter, softened
- 200 g sugar
- 200 g brown sugar
- 1 egg
- 180 g flour
- 110 g oat meal
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 50 g shredded coconut
Method
In the bowl of your mixer cream together butter, sugar, and brown sugar until fluffy, about 2 minutes.
Add the egg and continue mixing until well combined.
In a separate bowl combine flour, oats, baking soda, baking powder, salt, and coconut in another bowl
Slowly add the flour mixture to the butter mixture, mixing as you go, until well mixed.
Shape dough into 1-inch balls and place them 2 inches apart on greased or lined cookie sheet.
About 9 per sheet. They spread A LOT.
Flatten the balls with a fork.
Bake at 190 degrees for about 8 minutes or until light brown.
Remove from the oven and allow the cookies to cool for 2 minutes on the cookie sheet.
Then remove them from the cookie sheet and let them finish cooling on a cooling rack.
Store in tight container until ready to eat.
