Chinese · Dessert
Chinese Coconut Cookies
A Cantonese tea-house classic: humble pucks of desiccated coconut bound with oil, egg and a little flour, baked until the edges turn golden and the inside stays short and sandy. These are the no-fuss cousin of almond cookies found in the same glass jars at dim sum bakeries, prized for their toasty coconut crunch rather than any fancy decoration.
$0
12 minsPrep
17 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
243Calories
2.9gProtein
16gFat
23.2gCarbs
8.8gSugar
2.1gFiber
186mgSodium
15mgChol
6.5gSat Fat
77mgPotassium
10mgCalcium
1.2mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Tsingtao Beer
local
Oolong Tea
international
vegetarian
dairy-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet.
2
In a bowl, whisk the vegetable oil and sugar together until the sugar has partly dissolved and the mixture looks cloudy.
3
Stir in the desiccated coconut and let it sit for 2-3 minutes to absorb the oil.
4
Sift the flour, baking powder and salt over the coconut mixture and fold together into a soft, slightly crumbly dough.
5
Divide the dough into 4 equal portions and press each into a small round puck about 2cm thick, placing them spaced apart on the lined baking sheet.
6
Brush the top of each cookie lightly with the beaten egg to give a golden sheen.
7
Bake for 16-18 minutes until the edges are golden brown and the tops are set.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely until firm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 33g33g All Purpose Flour, sifted
- 20g20g Coconut Desiccated
- 18g18g Vegetable Oil
- 16g16g Sugar White
- 8g8g Egg, beaten, for glaze
- 1.5g1.5g Baking Powder
- 0.5g0.5g Salt
