Coconuts with flour

1. Butter must be removed from the refrigerator in advance - it should be of a soft consistency so that it is easier to mix it with dry foods.

2. Turn on the oven for preheating to 180 degrees Celsius. It is best to choose the convection mode or heating from above and below for baking future cookies.

3. Sift wheat flour into a bowl. This process will rid the flour of foreign impurities that may be contained in it, and at the same time saturate it with oxygen and make it more airy. Next, add baking powder to the sifted flour for the splendor of the cookies and mix.

4. Then add soft butter to a bowl with flour and baking powder, and rub all the ingredients into fine crumbs with your hands.

5. In the resulting crumb, put sugar and a little salt and evenly distribute them in the dough.

6. Next, coconut chips must be mixed into the dough, after which we thoroughly mix the resulting mass.

7. As a result of all the actions, the dough turned out to be too dry. Therefore, to make it more convenient to work, pour milk at room temperature in a little bit in small portions. We knead a soft and plastic dough, form a thick sausage from it and cut it into equal parts with a sharp knife according to the number of future cookies. We roll the future coconuts into balls or give them any other shape at our discretion.

8. Cover the oven tray with baking parchment paper and spread the cookies formed earlier on it. Put the baking sheet in the preheated oven and bake the coconuts for 15-20 minutes or until the tops of the cookies are ruddy.

Let the liver cool down a little, after which you can start tasting. It is best to serve coconuts with warm milk, hot cocoa or fragrant freshly brewed tea.

Bon appetit!