Sweets and drinksBaked GoodsEurope and North Americaabout 45 minutes, including 25 minutes preparation and 20 minutes baking
These cookies bake up golden and crisp at the edges, soft in the middle and fragrant with coconut. The difficulty is the butter, since butter that has gone too soft or started to melt gives a dense cookie rather than a light one.
Butter softened at room temperature is beaten with the sweetener and salt until light before the eggs go in. The flour is folded in gently, because overmixing makes the cookies tough.
This batch weighs about 860g, at roughly 359 calories per 100g. Cool them completely on a rack, then store them in a sealed jar to keep the crunch.
Method
Beat 200g softened unsalted butter with 135g kOBE Monk Fruit Blend and 1/2 teaspoon salt until light.
Add the 2 eggs one at a time, beating after each, then add 1 teaspoon vanilla extract.
Sift 300g cake flour with 1 1/2 teaspoons baking soda into the bowl and fold gently until just combined.
Add 100g dried shredded coconut and mix so it is spread through the dough.
Scoop the dough into balls, arrange them on a lined tray and scatter a little more shredded coconut on top.
Bake for about 20 minutes until the edges are golden, then cool the cookies on a rack so they crisp up.
Tips
Butter should be soft at room temperature rather than melting, which is what gives the cookies their light texture.
Fold the flour in gently, since overmixing makes the cookies tough.
Leave space between the cookies on the tray, because the dough spreads as it bakes.
Cool them completely on a rack before sealing them in a jar and the crunch lasts.
The shredded coconut on top colors before the cookie does, so lay foil over the tray if it darkens at the 15 minute mark.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.