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  1. Beat the butter until creamy. Add the sugar and beat further until well incorporated and creamy

  2. Add the toasted coconut and chopped cashew nuts. Add the flour and combine until you have a firm but pliable dough

  3. Roll out the dough about Β½cm thick. Scrape the dough with a fork in both directions. Cut into small circles

  4. Place on a lined cookie sheet and bake at 160 degrees Celsius for 20-25 minutes until the edges are slightly brown

  5. Allow the cookies to cool on a cooling rack. Melt some chocolate and dip half into the chocolate and sprinkle more chopped cashew nuts on top

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