Ingredients (Yields 20 - 24 cookies):
Butter -- 3 tbsp
Unsweetened shredded coconut -- 2 ½ cups
Eggs -- 2 large
Sugar -- 2/3 cup
Fleur de sel or any sea salt -- 1 – 1 ½ teaspoons
Preheat the oven to 350°F and line the baking sheet with parchment paper.
Melt the butter in a medium saucepan. Remove from heat and add the coconut. Mix well so the coconut is well-coated with the butter.
Beat the eggs with a mixer on medium speed just until blended. Add the sugar and beat on medium-high until the mixture is light-colored and fluffy. Combine the butter-covered coconut gently with the egg mixture and mix well.
Drop 1 tsp of the batter onto the baking sheets and press down until it is flat. Have an inch space between each cookie. Bake for 7-10 minutes until golden. Remove from the oven and immediately sprinkle the tops of each cookie with a pinch of the fleur de sel.
If the cookies sit and cool too much the fleur de sel won’t stick. As soon as they are cool, store in an air-tight container otherwise they will lose their crispness.
Receipe Courtesy: Semiswede