Zutaten für Sesame Coconut Cookies
- Flaked Coconut
- ½ cup sesame seeds
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
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Zubereitung von Sesame Coconut Cookies
- Preheat oven to 300°F (150°C). Spread 1 cup of shredded coconut and ½ cup of sesame seeds on a baking sheet. Toast for 15-20 minutes, or until lightly browned, stirring halfway through.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the toasted coconut and sesame seeds.
- Shape the dough into a log (approximately 2 inches in diameter) on a piece of plastic wrap.
- Wrap tightly and refrigerate overnight.
- Preheat oven to 350°F (175°C). Slice the chilled dough into ½-inch thick rounds.
- Bake for 10-15 minutes, or until the edges are golden brown.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
95g
Fat
24g
Carbs
15g
