Coconut cookies

• unsalted butter↗200g g

  soft

• granulated sugar↗75g g
• light brown soft sugar↗75g g
• vanilla bean paste↗1 tsp tsp
• large egg↗1 large
• plain flour↗275g g
• toasted coconut flakes↗125g g

  toasted and cooled

• dark chocolate↗100g g

Step-by-step instructions

1. 1

   Preheat the oven to 190°C/170°C with convection/gas 5. Beat the butter in a large bowl with an electric whisk or mixer until very soft. Add both sugars and vanilla and beat until the mixture becomes light and fluffy, then blend in the egg just until combined. Sift the flour with a pinch of salt and stir in. Gently fold in 100 g of toasted coconut.

2. 2

   Form the dough into 14‑16 balls (about 45 g each) and place them on a baking tray lined with parchment, leaving enough space between them. Slightly flatten each ball with the palm and bake for 12‑15 minutes, until they turn golden‑brown and are slightly firm to the touch. Cool them briefly on the tray, then transfer to a wire rack to cool completely.

3. 3

   Break the chocolate into pieces and place them in a heat‑proof bowl, then melt in the microwave in short 20‑second intervals. Alternatively, set the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water, and stir until the chocolate becomes smooth. Dip one half of each cookie into the melted chocolate, then place them on parchment and sprinkle with the remaining toasted coconut. Let set for about 30 minutes.