Cuisine
American
Total Time
2 h 22 m
Servings
30
Making the coconut cookie dough – In a pan, roast the sesame seeds until they crackle and turn light brown and aromatic. Do not roast it too long as they will bake further in the oven. – Add the flour, baking soda, and baking powder to a bowl and whisk it to combine or sieve.
– Add the softened butter and sugar in a wide bowl and cream it. If making a larger batch, a stand mixer fitted with the whisk attachment is very convenient. – Add the vanilla extract and whisk it well again.
– Add the dry ingredients and mix gently to combine. I added my flour mixture in 3 batches and used my hand mixer to combine. You could also use a wooden spoon or a spatula to combine. – Now add the coconut and toasted sesame and mix. I used my hands to combine everything. – If the dough appears crumbly, add milk, one tablespoon at a time until the dough comes together.
– Divide the dough in half and roll it into a log. Wrap the log in a plastic wrap tightly. – Refrigerate the dough logs for at least 2 hours. You could make the dough ahead of time and refrigerate overnight as well.
Baking the cookies – When ready to bake, preheat the oven. Line two baking sheets with parchment paper or silicon baking mats. – Slice the chilled dough into slices and place it on the prepared baking sheet.
– Bake in a preheated oven for 12 -14 minutes or until golden brown around the edges. – Remove from baked cookies from the oven and let them sit on the baking sheet for a minute. – Then transfer the coconut sesame cookies onto wire racks to cool completely.