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Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 3 servings
Calories 476 kcal

Ingredients
 

  • 1 large egg
  • ⅓ cup granulated sugar
  • 3 tablespoons neutral oil
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup unsweetened shredded coconut

Instructions
 

  • In a mixing bowl, whisk together the egg, sugar, oil, and vanilla extract. In a separate bowl, combine the flour, baking powder, and shredded coconut, then add the dry ingredients to the wet mixture and mix well until a dough forms.
  • Shape the dough into a ball and roll it out with a rolling pin. Cut out the cookies using your favorite shapes, transfer them to a baking sheet lined with parchment paper, and bake in a preheated 350°F oven for 12 to 14 minutes.
    Rolled cookie dough being cut into shapes and placed on a parchment-lined baking sheet before baking
  • The cookies are ready — enjoy.
    Freshly baked coconut cookies cooling after baking

Notes

  1. Keep the dough in the same simple mixing order as the original recipe.
  2. Use 350°F as the natural English adaptation of 180°C.
  3. Unsweetened shredded coconut is the clearest US-friendly equivalent here.
  4. A neutral oil is the best interpretation of the original ingredient list.
  5. Bake until lightly golden at the edges for the best texture.
  6. Do not change the three-step structure when publishing the adapted recipe.

Nutrition

Serving: 1serving | Calories: 476kcal | Carbohydrates: 65g | Protein: 8g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 308mg | Potassium: 121mg | Fiber: 3g | Sugar: 23g | Vitamin A: 79IU | Vitamin C: 0.1mg | Calcium: 175mg | Iron: 3mg
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