Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (60g) coconut flour
  • 1 cup (90g) sweetened shredded coconut, finely shredded
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (50g) melted unsalted butter
  • 2 cups (180g) sweetened shredded coconut
  • 1/2 cup (60g) confectioners' sugar

Instructions:

  1. In a large bowl, beat the softened butter and granulated sugar on medium-high speed until pale and fluffy (about 3 minutes).
  2. Stir in the vanilla extract until fully incorporated.
  3. Sift together all-purpose flour, coconut flour, baking powder, and salt. Gradually add to the butter mixture, mixing on low speed until a soft dough forms.
  4. Fold in 1 cup of shredded coconut using a spatula until evenly distributed.
  5. Use a cookie scoop to create 1-tablespoon portions and roll into tight spheres.
  6. Lightly roll each ball in shredded coconut.
  7. Place balls on a parchment-lined tray and refrigerate for 30 minutes until firm.
  8. Bake in preheated oven for 16 minutes.
  9. Once cooled, dip cookies in melted butter, roll in shredded coconut, and finish with a dusting of confectioners' sugar.