Coconut raisin cookies have a delicious chewy texture and the outside is well baked and crunchy. I like that the sweetness of these cookies comes mostly from the raisins, and so they taste fruity and not overly sweetened. Like most cookies recipe, we only need simple tools being a whisk and a bowl.
- 56 g unsalted butter room temperature
- 75 g granulated sugar
- 114 g all-purpose flour
- 2 g (½ tsp) baking powder
- 50 g desiccated coconut / unsweetened shredded coconut
- 35 g raisins
- ⅛ tsp table salt
- 30 – 45 g (2 – 3 tbsp) milk
- In a medium bowl, beat butter and sugar until smooth and creamy. Scrape the sides of the bowl clean as needed.
- Sieve in flour and baking powder. Add coconut and raisins. Mix until thoroughly combined.
- Add 1 tablespoon (15 g) of milk and mix. Add more milk until the dough is softer and more pliable. It should be easily formed into a ball but not tacky.
- Cover it in the bowl and refrigerate for 30 minutes.
- Preheat oven to 340°F (170°C). Line a baking tray with parchment paper.
- Once the dough is chilled, scoop 1 tablespoon of the batter (about 15 grams). Round it into a ball with your palms, then press slightly to flatten it (about ½-inch thick). These cookies do not spread during baking so they can be spaced quite closely on the tray.
- Bake for 18 – 20 minutes or until lightly browned. Let cool completely on a wire rack.