Coconut Biscuits (Czech Koka sušenky)

absolutely delicious. The original recipe comes from the Czech Republic, where they are called "koka sušenky".

Course cookies

Cuisine Czech

Keyword Coconut recipes

Prep Time 30

Cook Time 10

Total Time 40

Servings biscuits

Calories 73kcal

In a large bowl, cream the softened butter with the granulated sugar and egg yolk. Use an electric mixer.
Add the dry ingredients: flour mixed with baking soda, cocoa powder, then vanilla paste, and coconut.
First, mix all the ingredients in a bowl using a spatula. Then dump everything out onto work surface and make a soft dough by hand.
Line a baking tray with parchment paper.
Scoop out equal-sized pieces of dough (about a small tablespoon of dough) and roll them into a one-inch ball between your palms. Flatten small balls slightly and place them on a baking sheet.
Continue like this until you have used up all the dough. Leave some space between the dough balls when you place them on the baking sheet. Flatten each biscuit further with a fork. This will also create a simple pattern on the biscuits' surface.
Preheat oven to 340°F (170°C). Place the baking sheet with biscuits in the center of the oven on a wire rack. Let bake for 10 minutes.

Makes about 30 coconut biscuits.
STORAGE: On the first day the coconut biscuits are tender, the next days they start to soften. If you have any leftovers, put them in an airtight container and store them in a cool, dry place. Biscuits stored in this way will keep for 3-4 weeks.
The butter must necessarily be softened at room temperature. If you forget to take it out of the fridge in time, put it in a small saucepan and carefully leave it to soften on the stove, turned on low.