The best thing about baking with coconut is its aroma, it makes one munch more than just a cookie.

Yields: 15 to 20 cookies depends on how big or small you wish the cookies to be.

Ingredients:

3 cups of shredded coconut

1 -1/2 cups All-purpose flour

1 cup sugar

1/2 tsp salt

1/4 tsp baking powder

1/2 cup unsalted butter

1/2 cup milk

1 tsp Vanilla extract

Method:

• Preheat oven to 350 F.
• Mix the shredded coconut along with sugar,  butter, salt and baking powder.
• Add flour and milk little by little and mix until a smooth crumbly texture is formed, scraping the sides of a bowl. Don’t over mix.
• Add vanilla extract and roll into balls and flatten as desired.
• Arrange the cookies two inches apart on the parchment paper.

• Bake until lightly golden brown for about 25 mins.
• Serve warm allowing it to cool for one to two minutes.

P.S:

• I used dried coconut kernel for dry and chewy texture.
• To make sure the cookies have a light texture make sure the dough is slightly loose and crumbly when you start making balls.
• Tastes heaven when served warm with a hot cup of tea.