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Author Notes: These buttery coconut biscuits are sweet, comforting and indulgent and I like to make mine American-style, i.e. massive, so I only get 12 cookies from a single batch. But feel free to be more reserved and make them smaller, to yield about 20. —Jordan Rondel, The Caker
- 225 grams butter
- 250 grams brown sugar
- 1 teaspoon vanilla extract
- 1 organic egg
- 225 grams plain flour
- 1 teaspoon baking soda
- 200 grams flaked unsweetened coconut chips
- 1 teaspoon flaky sea salt
- Heat oven to 180C fan bake and line two baking trays with baking paper. In the bowl of an electric mixer, beat the butter, sugar and vanilla until pale, light and fluffy.
- Add the egg and continue to beat.Gradually add the flour, followed by the baking soda and coconut chips, being careful not to overmix. Put the dough in a bowl and refrigerate for 30 minutes.
- Once the dough has firmed, use your hands to roll it into balls of whatever size you want, and arrange them on the baking trays at least 7cm apart (they will spread a lot).
- Using your fingers, flatten the cookies. Sprinkle each one with a pinch of sea salt. Bake for 12-14 minutes or until deeply golden.
- Leave the cookies to cool for 10 minutes before transferring to a cooling rack. Store in an airtight jar for up to a week.