Coconut Craquelins

Name: Coconut Craquelins
Total time: 1 h
Yield: about 36 cookies
Cuisine: belgian
Ingredients: 8 tablespoons unsalted butter; 1 1/2 cups sifted all-purpose flour; 1/2 cup plus 1/3 cup sugar; Pinch of salt; 7 ounces sweetened shredded coconut; 1 egg, beaten

Recipe from Madeleine Kamman

Adapted by Florence Fabricant

Total Time: 1 hour
Rating: (0)
Comments: Read comments

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Ingredients

Yield:about 36 cookies

8tablespoons unsalted butter
1½cups sifted all-purpose flour
½cup plus ⅓ cup sugar
Pinch of salt
7ounces sweetened shredded coconut
1egg, beaten

Ingredient Substitution Guide

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Preparation

Step 1
Dice the butter and blend it with the flour until the mixture is the texture of fine meal. Blend in the ½ cup sugar and the salt. Add the coconut and the egg, folding the dough over itself several times until it is homogeneous.
Step 2
Divide it in half, and form two rolls, each 1 inch in diameter. Wrap them in plastic, and refrigerate for three hours or overnight.
Step 3
After the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Step 4
Brush the rolls lightly with water, roll them in the remaining sugar and slice on a slant ¼ inch thick. Place them on the baking sheet, and bake 15 to 17 minutes, until they are golden on the bottom.
Step 5
Turn the cookies over, and turn the oven off. Leave the cookies in the oven another 10 minutes. Remove and cool on a rack.