Sequilhos de coco (Coconut and Cornstarch Cookies)

Sequilhos de coco
(Coconut and Cornstarch Cookies)

4- cups cornstarch

2 oz freshly grated coconut (or you can use 1 cup pre-grated coconut, dry and without sugar, which must be hydrated with half cup of unsweetened coconut milk.)

1 3/4- cups sugar

1 egg

1 pinch salt

1 1/2 cup tub margarine

Preheat oven to 375° F. Sift together cornstarch and sugar. Add coconut, salt, egg and margarine. Mix with your fingertips to form a dough ball. Roll dough into 2-inch cylinder. 

Cut into 1 inch slices to form cookies. 

Place cookies on greased cookie sheet.

Use the tines of a fork to make grooves on the top of the cookies. Bake for 15 minutes. 

Let cool completely and keep in a tightly closed tin.