Ingredients to make 24 cookies:
- ½ cup (100 g) margarine
- ⅔ cup (100 g) brown sugar
- 1 egg
- 2 cups (250 g) whole-wheat flour
- 1 teaspoon (5 ml) baking powder
- ½ cup plus 1 tablespoon (65 g) unsweetened shredded coconut
Whole-wheat flour and shredded coconut give these cookies a nutty flavor and crisp texture.
Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.
Cream ½ cup of margarine and ⅔ cup of brown sugar in a mixing bowl until it is light and fluffy. Beat in 1 egg.
Mix in 2 cups of whole-wheat flour, 1 teaspoon of baking powder and ½ cup of unsweetened shredded coconut to form firm dough.
Turn the dough out onto a lightly floured surface and knead it gently until it is smooth. Roll the dough out to about ¼ inch (6 mm) thick. Cut out round cookies with a 2½ inch (6 cm) fluted cutter and put them on the prepared baking sheets. Sprinkle a pinch of coconut on each cookie.
Bake the cookies for 15 minutes, or until they are lightly browned. Allow the cookies to cool slightly before putting them on a wire rack to cool completely.