Coco à Croquer: Irresistible Coconut Cookies That Melt in Your Mouth
These Coco à Croquer coconut cookies are crispy on the outside and soft on the inside. Made with just a few simple ingredients, they deliver a nostalgic flavor that reminds you of family kitchens and warm cookies. A perfect treat for any occasion.
Ingredients
Ingredients
- 120 g shredded coconut Use unsweetened coconut to control the sugar level.
- 50 g sugar Adjust according to taste. Coconut is naturally sweet, so a little goes a long way.
- 2 pcs eggs Helps bind the dough.
- 30 g salted butter If using unsalted butter, add a pinch of salt.
Instructions
Instructions
- In a bowl, combine the shredded coconut and sugar. Stir to distribute the sugar evenly.
- Crack in the two eggs and mix well until you get a smooth, sticky dough.
- Melt the butter and pour it into the mixture, stirring until everything is fully combined.
- Cover the bowl and refrigerate for 20-30 minutes. This step helps the dough hold its shape during baking.
- Preheat the oven to 180°C (350°F). Using two teaspoons, scoop small portions (about 20g each) and place them on a parchment-lined baking sheet.
- Bake for 18-20 minutes, or until the edges turn golden brown.
- Let them cool on a wire rack before enjoying.
Notes
- For extra crunch, add chopped almonds or cashews to the dough.
- For a chocolate twist, drizzle melted dark chocolate over the cooled cookies.
- For a citrus note, try adding lime or orange zest.