Sequilhos De Coco Coconut and Cornstarch Cookies
Delightfully crumbly and irresistibly tender, Sequilhos de Coco – Coconut and Cornstarch Cookies – are a classic Brazilian treat that will melt in your mouth with every bite. Made with simple yet flavorful ingredients like sweetened condensed milk, unsweetened grated coconut, and cornstarch (maizena), these cookies boast a light, cloud-like texture and a subtly sweet, tropical flavor. Perfect for pairing with a hot cup of coffee or tea, their traditional crisscross fork pattern adds a charming homemade touch. Plus, with just 20 minutes of prep time and no specialized equipment required, this gluten-free recipe is as easy to make as it is satisfying to eat. Whether you’re looking for a snack to brighten your afternoon or a delightful addition to your dessert table, these coconut and cornstarch cookies are sure to capture hearts with their simplicity and elegance.
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Ingredients
- 100 grams Unsalted butter
- 200 grams Sweetened condensed milk
- 250 grams Cornstarch (maizena)
- 50 grams Grated coconut (unsweetened)
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter until smooth using a handheld or stand mixer on medium speed.
Step 3
Add the sweetened condensed milk and beat until well combined and creamy.
Step 4
Gradually sift the cornstarch into the bowl, mixing with a spoon or spatula until it starts to form a dough.
Step 5
Once the dough begins to come together, add the grated coconut, granulated sugar, vanilla extract, and a pinch of salt. Knead gently with your hands until the mixture forms a smooth, pliable dough. If the dough is too sticky, add a little more cornstarch, one tablespoon at a time.
Step 6
Take small portions of the dough (about 1 tablespoon each) and roll them into balls. Place them on the parchment-lined baking sheet, leaving a small gap between each cookie.
Step 7
Flatten each ball slightly with a fork, creating a crisscross pattern on the surface.
Step 8
Bake in the preheated oven for 12-15 minutes, or until the edges just begin to turn a light golden color. Be careful not to overbake as these cookies are meant to stay pale.
Step 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve the sequilhos with tea or coffee, and store any leftovers in an airtight container for up to one week.
Nutrition Facts
| Serving size | (629.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2592.3 |
| Total Fat 119.9g | 0% |
| Saturated Fat 75.8g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 289.4mg | 0% |
| Sodium 418.3mg | 0% |
| Total Carbohydrate 360.7g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 137.4g | |
| Protein 18.2g | 0% |
| Vitamin D 16IU | 0% |
| Calcium 597.0mg | 0% |
| Iron 1.6mg | 0% |
| Potassium 950.4mg | 0% |
Source of Calories