½cupunsalted butter plus 1 tbso more, (125 gr), room temperature
⅔cupicing sugar(75 gr), sifted
1large egg yolk, room temperature
1 ½cuptapioca starch(200 gr)
¼cupall purpose flour(35 gr)
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.