Ingredients
• 1 large egg
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (plus extra for coating)
• 1.5 to 2 cups all-purpose flour (as needed)
• 1 teaspoon baking powder
• A pinch of salt
Preparation
1. Mix Wet Ingredients: In a large bowl, whisk the egg and sugar until well combined. Add the vegetable oil and vanilla extract, then mix until smooth.
2. Add Coconut: Stir in the shredded coconut and a pinch of salt.
3. Combine Dry Ingredients: Gradually add the flour and baking powder. Mix by hand until you have a soft, non-sticky dough that is easy to shape.
4. Shape the Cookies: Form the dough into small balls, then flatten them slightly into discs.
5. Coat: Press the top of each cookie into a bowl of extra shredded coconut until evenly coated.
6. Bake: Place the cookies on a parchment-lined baking tray. Bake in a preheated oven at 180°C for 12–15 minutes or until the edges are lightly golden.
7. Cool: Let them cool on the tray for a few minutes before serving.