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Ingredients
- 225 gm butter celebrate
- 200 gm castor sugar
- 50 gm sugee
- 50 gm desiccated coconut
- 1 x egg
- 1 tsp vanilla essence Sift
- 100 gm plain flour
- 100 gm self-raising flour
Directions
- Extra 100g desiccated coconut for tossing cookies
- Cream butter with sugar till light and creamy. Beat in egg and vanilla essence followed by the sugee. Add sifted dry ingredients and desiccated coconut. Mix until well blended. Shape half a Tbsp. of mix into small round balls, the size of small limes. Roll in the remaining portion of dessicated coconut and place on lightly greased trays then press the balls down with a fork.
- Bake in preheated oven at 170 C for 15 min or possibly till lightly golden brown. Cold cookies thoroughly and store in airtight containers.
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