Ingredients
Scale
- 130 g All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Salt
- 110 g Unsalted butter
- 150 g Sugar
- 20 g Egg
- 30 g Chopped pecans
- 20 g Shredded coconut
- ½ tsp Vanilla essence
Instructions
- Line a baking tray with a silicon mat or butter paper. Also, preheat your oven to 180° C or 350°F (upper lower + lower rod + fan).
- In a bowl, add butter together with sugar and cream them until you get a pale and fluffy texture.
- Add in eggs and vanilla essence and mix again until you get a homogenous mixture.
- Sift in the dry ingredients, which are all-purpose flour, baking powder and salt.
- Mix everything together, then fold in the shredded coconut and chopped pecans, then mix everything together to make proper dough.
- Divide the dough into small balls weighing 50 g each. And roll it and shape it into oval-shaped dough. While rolling, if the dough is sticky, keep it in the refrigerator for a few minutes or add 1 tbsp of all-purpose flour and mix again.
- Coat the dough balls in shredded coconut and place them in the lined baking tray. And bake them at 180° C or 350°F (upper lower + lower rod + fan) for 12 – 15 minutes or until the side of the cookies turns golden brown in colour.
- Let them cool down completely before serving.
- Prep Time: 15 to 20 minutes
- Cook Time: 12 to 15 minutes