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    El Mundo Eats » Cookie

    Published: Aug 16, 2017 · Updated: May 18, 2020 by Bea & Marco · This post may contain affiliate links · 2 Comments

    Half Moon Coconut Cookies

    Jump to Recipe
    halfmoon coconut cookies on a tray

    These are one of the classic cookies in Malaysia. Also known as biskut kelapa bulan sabit in Malaysia, these are melt in your mouth coconut cookies!

    I remember back then people didn't use cookie cutter and instead they used the mouth of a glass to cut out that beautiful half moon shape.

    In this recipe, I used the traditional method. I know it's just silly me but I feel the cookies taste better.

    If you like Malaysian cuisine, you should check out my round-up post with 8 Malaysian cookies you should try.

    More Malaysian Cookies

    • Pineapple tart cookies
    • Milky Arab cookies
    • Almond London cookies
    • Cashew nut cookies
    • Cornflake cookies

    Video

    Halfmoon coconut cookies served on a wooden tray

    Half Moon Coconut Cookies

    One of the traditional cookies in Malaysia. These are packed with coconut flavour. Crispy yet they melt in your mouth.
    Author: Bea & Marco
    5 from 1 vote
    Print Pin Rate
    Servings: 55 cookies
    Prep Time30 mins
    Cook Time20 mins

    Ingredients  

    • 1 ⅓ cup desiccated coconut (100 gr)
    • ½ cup unsalted butter plus 1 tbso more, (125 gr), room temperature
    • ⅔ cup icing sugar (75 gr), sifted
    • 1 large egg yolk , room temperature
    • 1 ½ cup tapioca starch (200 gr)
    • ¼ cup all purpose flour (35 gr)
    • ½ teaspoon baking powder
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    Instructions

    • In a pan using Low heat, dry fry the coconut flakes until they're golden brown. Stir continously to avoid them getting burnt. Set aside to cool completely.
    • In a bowl, add in tapioca starch, all purpose flour and baking powder. Whisk everything together and set aside.
    • In another bowl add in butter and icing sugar. Mix until creamy. Add in egg yolk and mix to combine. Add in ⅓ of flour mixture at a time, alternating with ½ of cooled coconut flakes, mixing until well combined each time. Briefly knead to form a ball. Cover with cling film to prevent it getting dry.
    • Sprinkle some flour on your work surface. Working with ½ of dough at a time, roll it out to a more or less 1 cm thickness. Using the mouth of a glass, cut out half moon shape from the dough. Place them on a greased baking tray. Bake at 150ºC (300ºF) preheated oven for 15-20 minutes or until they're golden brown and fully cooked. Cool completely on rack before storing in a jar.

    Nutrition Facts

    Calories: 50.7kcal, Carbohydrates: 5.5g, Protein: 0.3g, Fat: 3.3g, Saturated Fat: 2.4g, Cholesterol: 8mg, Sodium: 5.1mg, Potassium: 14.1mg, Fiber: 0.4g, Sugar: 1.7g, Calcium: 3.8mg, Iron: 0.2mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

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    1. Eileen says

      January 14, 2020 at 7:10 am

      Can I use desiccated coconut and how long can it last?

      Reply
      • Bea says

        January 14, 2020 at 4:21 pm

        Yes, you can 🙂

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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