0.5 cup (40 g) shredded sweetened coconut, plus extra for topping
2 cups (315 g) all-purpose flour, plus extra for dusting
3 teaspoons (12 g) baking powder
1 teaspoon (6 g) fine salt
Instructions
1. In a large bowl, beat the 2 eggs until light and foamy (beaten eggs will be pale yellow and slightly thickened, about 2 minutes by hand or 1 minute with a hand mixer).
2. Gradually add 1 cup (200 g) sugar to the beaten eggs, stirring to combine after each addition.
3. Stir in 1 cup (240 ml) heavy cream and 1/2 cup (40 g) shredded coconut.
4. In a separate bowl, whisk together 2 1/2 cups (315 g) flour, 3 teaspoons baking powder, and 1 teaspoon salt. This is sifting-and-mixing: combining the dry leavening evenly through the flour before adding to wet ingredients.
5. Stir the flour mixture into the egg-cream mixture until a soft dough forms. Do not overmix.
6. Cover the dough and chill in the refrigerator for at least 1 hour, until firm enough to handle without sticking.
7. Heat the oven to 375°F (190°C). Butter a large rimmed baking sheet (approximately 13 x 18 inches / 33 x 46 cm).
8. Turn the chilled dough out onto a lightly floured surface. Pat and roll the dough to 1/2 inch (1.25 cm) thickness.
9. Sprinkle the surface of the dough evenly with additional shredded coconut, then roll once more to 1/4 inch (0.6 cm) thickness, pressing the coconut gently into the dough.
10. Using a small round cookie cutter (approximately 2 inches / 5 cm diameter), dipped in flour before each cut, stamp out rounds and transfer to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
11. Bake at 375°F (190°C) for 10 to 14 minutes, until the edges are lightly golden and the tops feel just set when lightly pressed with a fingertip — the centers should not appear wet or glossy. An internal probe is not standard for cookies, but edges browning to pale gold is the key visual signal.
12. Transfer cookies to a wire rack and cool completely, at least 10 minutes, before serving.
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