Hello, Dear, I’m Laura Laurentiu and today I gonna share with you a butter – coconut cookie recipe. We gonna start with the butter. We gonna carefully weight our butter, we need 82% fat butter and we gonna use exactely 200 grams of it, no less no more. We will add our butter in a large bowl. We gonna weight now our powdered sugar directly over the butter, in the same bowl. We gonna use 100gr of powdered sugar. We gonna cream the butter with the sugar until it softens and becomes creamy. Now we gonna add over the butter 2 egg yolks and we gonna mix again. When the egg yolks are completely incorporated in the butter mixture we gonna add a pinch of salt and a tbsp of vanilla sugar. Separately, we gonna weight our dry ingredients. 50 grams of finely shredded coconut and the flour. I use a regular bread flour BL 55 type (it is simply bread flour, nothing else). We gonna need 250 gr of flour. We will add to the flour 1/2 tsp of baking powder. Then, we gonna homogenize all our dry ingredients. I mean the flour, baking powder and coconut. Now we gonna add our dry ingredients over the butter – egg yolk mixture. We gonna homogenize all together, but not overmix! Now we gonna scale 150 ml of cold milk. We will gradually add the milk to our butter – flour and coconut mixture, mixing after each amount of milk, but we gonna avoid overmixing. We already know, mixing flour with liquids activates the gluten proteins. Overmixing can lead to cookies that are tough and unpleasantly chewy. Finally, our cookie dough should have the hard cream-like consistency. When the dough will be homogenous, we gonna stop mixing. We gonna transfer our cookie dough in a piping bag with a star tip attached. We gonna line a baking tray with baking paper, and we will pipe equally thick and large cookies, because we want all to be ready baked in the same time. We gonna mix 1 tbsp of caster sugar with 1 tbsp of shreded coconut and we gonna sprinkle our cookies with this mixture. Now we gonna put our tray with cookies in the freezer for about 7-8 minutes. Meanwhile, we gonna heat the oven to 165 Celsius degrees (static). We can easily see that our cookies are much more harder now. Now we gonna bake them for 10-12 minutes. The cookies are ready when they start to golden-brown on the edges. Their base should be golden-brown, too. We gonna let our cookies to cool on a wire rack and we are ready to serve them. Enjoy!