Cookies de Cacau e Coco

1.Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

2.In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, salt, and set aside.

3.In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer or whisk, about 2-3 minutes.

4.Add the sweetened condensed milk and heavy cream to the butter mixture and mix until fully incorporated.

5.Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep cookies tender.

6.Fold in the shredded coconut evenly throughout the dough.

7.Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 5 cm apart to allow spreading.

8.Flatten each cookie slightly with the back of a spoon or your fingers to about 1 cm thickness for even baking.

9.Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.

10.Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

11.Serve once cooled. Store any leftovers in an airtight container at room temperature for up to 3 days.