I love cookies, especially the large coconut cookies from this simple recipe. I was inspired by the classic breakfast cookies that I make for my nephew and only changed two ingredients to coconut milk and coconut oil. A simple yet delicious recipe, perfect for when they want to munch on something with tea.
The shape of the large coconut cookies is quick; no cookie cutters or special skills are needed. Just roll out the dough to a thickness of a quarter inch and use a fluted wheel to cut strips 1.5 inches wide, then cut them into rectangles about 2-2.5 inches long, and you’re done.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 36 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 3/4 cup granulated sugar
- 3.4 oz coconut milk cream (in can)
- 3 tbsp coconut oil
- 2 whole eggs
- 2 tsp baking powder
- 1 pinch salt
- 1 packet vanillin (powdered)
- as required powdered sugar
Steps
1 – In a large bowl, place all the ingredients: the flour, the sugar, the pinch of salt, the powdered vanillin, the eggs, the coconut oil, and the coconut milk cream. Mix all the ingredients; if the flour requires more moisture, add an extra tablespoon of coconut milk cream. Let the dough rest for 5 minutes in the covered bowl.
2 – After the short rest, knead the dough on a floured surface until smooth and homogeneous, and divide it in half. Roll out half of the dough with a rolling pin to a thickness of a quarter inch forming a rectangle.
3 – With the fluted wheel, cut strips 1.5 inches wide and then cut the cookies into rectangles about 2-2.5 inches long. Prepare the baking tray with non-stick spray or parchment paper and place the cookies spaced 1 inch apart.
4 – Bake the large coconut cookies in the preheated oven at 340°F for 20 minutes, until lightly golden. Remove them from the oven, let them cool, and sprinkle with powdered sugar. They keep for many days in a glass jar but can also be frozen.
