Tips and advice:
If you like a more intense coconut flavor, add an extra tablespoon of shredded coconut or a few drops of coconut essence.

For a healthier version, you can use muscovado sugar or honey instead of white sugar.

If you want them to be moister, replace half the butter with heavy cream.

You can also add white or dark chocolate chips to give them a different touch.

Store them in an airtight jar: they keep perfectly for up to a week.

If you use unsweetened shredded coconut, taste them before baking and adjust the amount of sweetener to your liking.

In summer, serve them cold with a scoop of vanilla ice cream or dulce de leche: they go wonderfully together.

For a gluten-free version, replace the flour with almond flour or a gluten-free premix.

If you’re looking for a sandier texture, add a tablespoon of cornstarch to the mixture.

Avoid overbaking them: the secret is to take them out when they are just starting to brown to keep the center tender.

Crispy, soft and with that irresistible coconut aroma, these cookies are the perfect treat to sweeten your afternoon.