|Custard coconut cookie|
Sometime ago I made egg custard tart and had some extra custard filling while I froze. I used the custard filling to make these cookies and they turned out delicious. They will certainly not win any beauty award but I can promise you, they taste much better than they look.
The cookies are butter free since I used oil. I found it much easier to add oil then to melt butter, it saves time and in this case the flavor was not affected. There was vanilla and coconut to make up for it.
I have not given precise amounts, the recipe is in parts.
1 part egg custard filling
1 part desiccated coconut
½ part melted butter or oil (I used rapeseed oil)
½ part sugar
2-3 parts self raising flour (about)
Vanilla extract (optional)
1. Heat oven to 180 degrees
2. Thoroughly mix all the ingredients together except for flour
3. Add flour and mix gently until thoroughly incorporated. You may need little more or less than the indicated amount. Just add enough until you get the desired consistency.
4. Place balls of dough on a greased baking tray and flatten them. They will not spread much so really flatten them
5. Bake until golden brown and delicious, around 15 minutes