Crispy Coconut Tea Cookies
Crispy Coconut Tea Cookies are crispy cookies made with coconut, oats and demerara sugar.
Servings 60
Ingredients
- 11/2 cups unbleached all-purpose flour 200 grams
- 2 teaspoons baking powder
- ¾ teaspoon salt**
- 1 cup unsalted butter 230 grams
- ¾ cup granulated sugar 145 grams
- ¾ cup Demerara sugar 145 grams
- 1 teaspoon of vanilla or use ½ tsp. vanilla and ½ tsp. coconut
- 1 large egg
- 1 ¼ cups old fashioned oats
- 1 cup unsweetened coconut flakes I used Trader Joe’s
Instructions
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt and set aside.
- With an electric mixer, beat the butter and sugar until creamy. Beat in the extract(s), then beat in the egg, scraping sides of bowl often.
- Stir the flour mixture into the egg mixture, then stir in oats and coconut.
- Scoop up rounded teaspoons of dough and shape into small balls. Arrange 2 ½ inches apart on baking sheets. Press the cookies into circles.
- Bake for 15 minutes or until the edges are nicely browned and the centers appear done.
Notes
If using salted butter, reduce salt to ½ teaspoon
