Ingredients

The following ingredients have 48 Servings
  • 3 tbsp butter
  • 2 1/2 cups coconut (unsweetened shredded/dessicated)
  • 1 large egg
  • 2/3 cup sugar
  • 1 - 1 1/2 tsp flaky sea salt like Fleur de Sel (for garnish)

Instruction

  • Heat oven to 350°F. and line two baking sheets with parchment paper or silicone baking mats.
  • Melt butter in a medium saucepan over medium heat or in a bowl in the microwave.
  • Remove from the heat and add the coconut, stirring well by hand until the coconut is well coated with the butter.
  • Using an electric mixer, beat the egg on medium speed until blended. Add the sugar to the bowl and beat on medium-high until the mixture is light-coloured and fluffy, 2- 3 minutes.
  • Add the coconut mixture and stir until well combined.
  • Use a cookie scoop, or drop the batter by small spoonfuls onto the parchment-covered baking sheets. Space the cookies about 1 1/2 inches apart and press down evenly to flatten slightly.
  • Bake for 7-10 minutes at 350°F. until golden, or up to 14 minutes for larger cookies. Watch carefully to prevent them burning on the bottom.
  • Remove from the oven and immediately sprinkle the tops of each cookie with a pinch of flaky sea salt. Carefully slide the entire sheet of parchment with the cookies intact onto a wire cooling rack so that the heat from the baking sheet won't continue to brown the bottom of the cookies.
  • As soon as they are cool, place in an air-tight container to maintain their crispness. These cookies freeze well.