Coconut cookies with currants – a recipe for crisp cookies with coconut and currants, a lovely mix of a butter cookie and a coconut macaroon, with tiny currants that have a lovely intense flavour. There is also freshly grated lemon zest in the dough, which goes really well with coconut and currants. If you do not have currants, you can use regular raisins chopped a little smaller. The cookies may not look quite as neat, but they will still taste lovely.
They are very easy to bake, as the ingredients are simply stirred together with melted butter, and the dough is rolled into small balls. You can also drop the dough onto the tray with a teaspoon, or even easier, spread it out on baking paper and cut it into squares right when the tray comes out of the oven while still warm.
Also try my grandmother’s almond biscuits with chopped almonds. Enjoy!
Coconut cookies with currants
Ingredients
Instructions
Preheat the oven to 200°C (fan).
Melt the butter in a small saucepan over low heat. Add the sugar and stir well for a few minutes.
Take the pan off the heat, add coconut, flour, salt and lemon zest and stir thoroughly. Add the egg and stir well again, using a hand mixer if you like. Finally mix in the currants.
Roll the dough into balls and place them on 1-2 baking trays lined with baking paper, leaving space between them as the dough spreads. Press the balls flat and bake in the top of the oven for about 6-7 min until lightly golden. The cookies should be crisp at the edges and a little chewy in the middle.
Let them cool on a rack before putting them in an airtight tin. Enjoy!
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