Chocolate Dipped Coconut Cookies

Sometimes, the simplest recipes yield the biggest and boldest results. These cookies are fantastic, crumbly, buttery, and melt in your mouth. The sugar crystals shimmer beautifully and are very aromatic. The sweetness is just what you need. The cookies are complemented well by the sugar crust and chocolate. If you love coconut, this is a recipe for you.

Add 70 grams of butter, 50 grams of powdered sugar, and a pinch of salt to a mixing bowl, then mix everything with a spatula until smooth and incorporated. Add a tablespoon of vanilla sugar and mix it in, then add a cup of coconut flakes and 100 ml of milk and mix everything, making sure the coconut flakes are well combined with the ingredients.

On the side, sift 200 grams of all-purpose flour and a teaspoon of baking powder. Then, add the sifted flour to the coconut mixture and start kneading with a spatula. Halfway through, continue kneading with your hands until the dough is formed. Your dough should be soft but not sticky. If it is, add a tablespoon of flour and knead it for a few minutes.

Divide the dough into three parts. Take one part of the dough and roll it into a log shape. Add 50 grams of sugar to your work surface and roll the dough over the sugar to give your cookies a crumbly sugar feel once baked. Cut the cookie dough equally depending on the size of your cookies, then line the dough onto a parchment-lined baking tray.

Once done, repeat with the remaining dough until you are done. Bake the cookies in a 170 degrees Celsius/340 Fahrenheit oven for 15 minutes. Once baked, immediately remove them from the oven and let them cool for 10 minutes, then dip one side in chocolate ganache and top them with a few coconut shavings. You can use any chcolate or top them with jam and serve them. This is one of the most delicious coconut cookies; enjoy with a hot cup of milk or coffee.