Half Moon Coconut Cookies
One of the traditional cookies in Malaysia. These are packed with coconut flavour. Crispy yet they melt in your mouth.
Servings: 55 cookies
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
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
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