Afternoon tea. The best time of day. I love a nice hot cuppa....
Wait! Fresh cookies just out of the oven too? Perfect!
These little bites were easy to make and used only 5 ingredients!
Thankyou to Patricia from Technicolour Kitchen for this recipe!
1 cup (2 sticks/226g) unsalted butter, softened
¼ cup (35g) confectioner's sugar, sifted, plus more for dusting
2 cups (280g) all-purpose flour
¼ teaspoon salt
2 cups (200g) sweetened flaked coconut
Preheat oven to 180ºC/350ºF; line two large baking sheets with baking paper.
In the bowl of an electric mixer, cream butter with ¼ cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
Roll dough into 2.5cm (1 in) balls; place 5cm (2 in) apart on prepared sheets. Bake until just starting to brown, 15 to 20 minutes.
Roll the warm cookies in confectioners' sugar; let cool completely.
Store cookies in an airtight container for up to 1 week.
Personal Note: I made 54 little 1 inch balls from this recipe, you could easily halve it!
As for cooking these cookies, my husband and i prefer a softer cookie to the crunchy "hard on the teeth" kind. So i found a perfect medium time was 10-12 minutes. They do brown fast after the 10 minute mark so maybe bake a test tray =) (which i have started to do, now i'm using many different recipes!)