- 293g plain flour
- 1 ½ tbsp cornflour
- ½ tsp salt
- 224g soft unsalted butter
- 86g and 230g icing sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 76g toasted coconut
- 5 tbsp sprinkles or finely crushed mini eggs
Preheat oven to 375°F/190°C and line baking sheet with parchment paper or a silicone baking mat. Combine the flour, cornflour and salt in a medium bowl and set aside. In a large mixer bowl, beat the butter until smooth. Add 85g or icing sugar and mix until well combined and smooth. Add the vanilla and coconut extracts and mix until well combined. Add the dry ingredients and mix until the dough comes together.
Stir in the toasted coconut. Scoop tablespoon sized balls of dough and shape into a ball. Place on the prepared baking sheet 1-2 inches apart. Bake for 7-10 minutes, or until the bottoms are just lightly brown. Remove from the oven and allow to cool until you can handle them. Add the remaining 145g icing sugar and sprinkles to a small bowl and roll each cookie in it until well coated.
Allow the cookies to cool completely before serving. You may want to reroll before serving if coating has melted slightly. Enjoy!