CRISPY COCONUT COOKIES
– Ania Starmach
Ingredients
- 120 g wheat flour
- 30 g PURELLA COCONUT FLOUR
- 1 organic egg yolk "0"
- 100 g cold butter
- 50 g PURELLA COCONUT SUGAR
- 3 tablespoons coconut shavings
Preparation
- In a bowl, mix all the ingredients except the coconut shavings. Form the dough into a ball, wrap it in food wrap and place it in the refrigerator for one hour
- Roll out the chilled dough on a floured surface, sprinkling it with coconut shavings so that they stick to the dough
- Cut out cookies of any shape from the rolled-out dough
- Place the cookies on a baking sheet lined with parchment paper
- Bake for about 15 minutes in an oven preheated to 180 degrees
- Let the baked cookies cool before serving