Crispy Salted Coconut Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 tsp Sea salt like fleur de sel, flaky
  • 2/3 cup Sugar

• Nuts & Seeds

  • 2 1/2 cups Coconut, unsweetened dessicated

• Dairy

  • 3 tbsp Butter

Found on flavourandsavour.com

Description

Ingredients

• 3 tablespoons butter
• 2½ cups unsweetened shredded/dessicated coconut
• 1 large egg (or 2 medium)
• ⅔ cup sugar
• 1 – 1½ teaspoons flaky sea salt like Fleur de Sel (for garnish)

Directions

• Heat oven to 350°F and line two baking sheets with parchment paper.
• Melt butter in a medium saucepan. Remove from heat and add the coconut. Mix well by hand until the coconut is well coated with the butter.
• Beat the eggs with a mixer on medium speed just until blended. Add the sugar and beat on medium-high until the mixture is light-colored and fluffy. Combine the butter-covered coconut gently with the egg mixture and mix well.
• Drop the batter by small spoonfuls about 1½ inches apart onto the parchment-covered baking sheets and press down evenly to flatten.. Bake for 7-10 minutes until golden. Watch carefully as they will burn quickly.
• Remove from the oven and immediately sprinkle the tops of each cookie with a pinch of flaky sea salt so that it will stick. Slide the entire sheet of parchment with the cookies intact onto a wire cooling rack so that the heat from the baking sheet wont continue to brown the bottom of the cookies.
• As soon as they are cool, place in an air-tight container to maintain their crispness. These cookies freeze well.