When I need a snack, I bake.
When I need to feel creative, I bake.
There are a lot more things I could add to that list but why preach to the choir? You wouldn't be here if you didn't like good cookies.
These cookies are easy to make, and quite tasty. The texture was crispy around the edges and chewy in the center so I would guess that if you want them to be all crispy you bake them longer or flatten them out more or if you prefer, go shorter for a chewier cookie with less crispy crunch. I thought they were perfect the first time out of the oven at 12 minutes.
Each one of those big round cookies were only 1 LEVEL Tablespoon of dough. This recipe made 24 cookies, and they really are worth the time.
If you're wondering if they're tough to make - no, it is an easy recipe. Mix the dry ingredients in a big bowl with a fork, then add butter and mix a little more, then your egg that has been pre-scrambled. Once it all is nice and even, get out your "wide" measuring Tablespoon and measure them out.
Remember that these cookies will spread widely in the oven so do not crowd, and they just slid off the baking parchment so if you can actually even reuse the paper for the second batch if you were short on paper. Also the batter was a little loose, and didn't "ball up" when you try to roll them out. It really is easier if you to use the "wide" Tablespoon to measure, then use your thumb to get the batter onto the baking paper.
Calorie count is difficult for this recipe. If you use sweetened dried coconut, you'll get an extra 400 calories per batch. Since that was what I used for the cookies, it meant each cookie was 84 calories. Using dried coconut without sugar, the recipe gives 24 cookies at 67 calories each.
- 1 Cup Self-Rising Flour
- 1 Cup Dried Coconut
- 1 Cup Granulated Sugar
- 1 Stick plus 1 Tablespoon Butter (125g) - Melted
- 1 Egg, Beaten
- Preheat oven to 350F, 180C.
- Line two cookie sheets with Parchment Baking Paper.
- Sift the Flour, Coconut, and Sugar together.
- Mix in the Egg and Melted Butter evenly.
- Spoon out 1 Tablespoon portions of batter widely spaced on the cookie sheets - about 12 per sheet.
- Bake for 12 minutes or until edges turn golden brown.
- Allow to cool on the cookie sheet for at least 5 minutes before moving to a cooling rack to allow proper setting.