Ingredients:
- 1 egg (about 2 oz / 57g)
- 1/2 cup sugar (3.5 oz / 100g)
- 4 tablespoons butter or margarine (substituted with cream cheese) (2 oz / 57g)
- 1/2 cup shredded coconut (1.8 oz / 50g)
- 1 tablespoon tapioca starch (0.35 oz / 10g)
- 1 teaspoon baking powder (0.14 oz / 4g)
- A pinch of salt
Instructions:
First, in a bowl, mix together the sugar, butter (or cream cheese), egg, salt, and shredded coconut, beating until you achieve a smooth mixture. Then, gradually add the tapioca starch, mixing well after each addition. Next, add the baking powder and mix again to incorporate all the ingredients.
After that, knead the dough with your hands until it reaches a smooth and uniform consistency. Then, roll out the dough on a lightly floured surface until it is about 1/5 inch (5 mm) thick. Afterward, use a cookie cutter of your choice to shape the cookies as desired.
Next, transfer the cookies to a baking sheet lined with parchment paper, leaving some space between them. Finally, bake in a preheated oven at 356 °F (180 °C) for about 15 to 20 minutes, or until the edges are lightly golden. Lastly, allow the cookies to cool completely before serving.