Butter‑soft coconut cookies with a golden edge and chewy coconut center—easy, quick, and perfect with tea.

Scale

115 g softened butter

150 g castor sugar

100 g desiccated coconut

130 g refined flour (maida)

¼ tsp baking powder

¼ tsp salt

2–3 tbsp milk

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1. Preheat oven to 180 °C (350 °F)

2. Cream butter and sugar until fluffy

3. Stir in coconut, baking powder, and salt

4. Mix in flour fully

5. Add milk until dough forms

6. Shape dough balls and flatten

7. Bake 12–15 minutes until golden

8. Cool on tray then rack

Use coconut sugar or brown sugar as alternative

Swap shredded coconut for different texture

Add cinnamon, vanilla or zest for flavor twist

Freeze dough balls to bake fresh later