Bake the shredded coconut in an oven at 250F/120C for 15 minutes.
Once it's crispy and a very light brown, they're ready. Let it cool for a bit.
While baking the shredded coconut for 15 minutes, prepare the cookie dough. Put the butter (whisk until creamy), sugar, then egg into a bowl. Thoroughly mix.
Once Step 3 is complete, add all the ingredients marked ●. There is no need to sift the flour. Finally, add the coconut from Step 2 and it's done after a quick mix.
Roll the dough into a log with plastic wrap and chill it in the freezer for 30-45 minutes. (I always let it chill for 30 minutes.) Once it has mostly hardened, cut into 1cm thick slices with a knife.
Pre-heat the oven to 320F/160C. Place the cut dough onto a baking tray, leaving space in between, and then put the tray into the oven.
They should take 15-20 minutes to bake. Once they have cooled a bit, transfer to a rack and cool. They should be crunchy after cooling them for a brief period.
They should be about this big. They make easy snacks and they're popular to give as gifts.
Story Behind this Recipe
I remember making these cookies together with my mother when I was in junior high school for a project to create café recipes.
You may think cookies take time to make, that's not true for this recipe. While the dough is chilling in the freezer, clean up your utensils and the 30 minutes should pass by in an instant. The trick is to roast the shredded coconut first. I used shredded coconut sold at the supermarket.