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Crisp coconut cookies

Recipe from: 7/8/1999 12:00:00 AM
Ingredients 7
Servings 65


  • 125
    butter or margarine
  • 250
    castor sugar
  • 2
    extra-large eggs
  • 500
    self-raising flour
  • pinch salt
  • 375
  • 65
    extra castor sugar


9-12 min
Preheat the oven to 180 ºC and spray a few baking sheets with non-stick spray or butter lightly. Beat the butter and sugar together until light and fluffy. Add the eggs one by one, beating well. Sift the self-raising flour and salt together and add to the butter mixture along with the coconut. Mix well. Shape the mixture into small balls. Place the extra castor sugar in a tin plate. Press one side of each ball in the sugar, flattening the ball at the same time. Arrange the balls on the prepared baking sheets. Bake for about 9-12 minutes or until straw-coloured. (Turn the baking sheets halfway through the baking time if using a convection oven.) Cool the cookies slightly before transferring to a wire rack to cool completely. Store in an airtight container. Makes 65 cookies.

Read more on: bake  |  fruit

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