Homemade Coconut Cookies

Preheat your oven to 160°C (340°F). Line a baking tray with parchment paper or lightly grease it.

Combine flour, desiccated coconut, baking powder, and salt in a bowl, whisking until well mixed.

In another bowl, whisk together oil, powdered sugar, and vanilla extract until thoroughly combined using a hand whisk or a mixer at low speed.

Gradually add the flour mixture to the wet ingredients, mixing gently with a spatula until a soft dough forms. Avoid over-kneading; add a tablespoon of oil if the dough is too dry.

Wrap the dough in cling wrap and refrigerate for 10-15 minutes.

Shape small portions of the dough into walnut-sized balls and gently flatten each one.

Arrange the dough balls on the prepared baking sheet, leaving space between each cookie.

Bake in the oven for 12-15 minutes until the edges turn golden brown. The centers will be slightly soft but will firm up as they cool.

Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Store the Coconut Cookies in an airtight container at room temperature.

Perfect for a quick snack on-the-go or with your favorite hot beverage.