There is nothing quite like a warm, freshly brewed cup of coffee paired with the perfect treat. Today, we’re making coconut cornstarch cookies (sequilhos de coco)—a classic, melt-in-your-mouth comfort cookie that is incredibly simple to bake. Let’s get started!
Ingredients for Coconut Cornstarch Cookies:
- 3 Egg yolks
- ¾ cup (approx. 200ml) Coconut milk
- ½ cup (approx. 100g) Unsalted butter, softened
- 1 cup Granulated sugar
- Cornstarch (about 3 to 4 cups, added until the dough is manageable)
How to Make Coconut Cornstarch Cookies:
- In a large mixing bowl, combine the softened butter, sugar, egg yolks, and coconut milk. Mix well until smooth.
- Gradually add the cornstarch, kneading gently until the dough is smooth, soft, and no longer sticks to your hands.
- Once you reach the right consistency, roll small portions of dough into balls.
- Place the balls on a greased or parchment-lined baking sheet.
- Bake in a preheated oven at 350°F (180°C) for about 20 minutes, or until the bottoms are lightly golden and the cookies are set.
- Remove from the oven and let them cool completely before storing them in an airtight container.
- Enjoy!
Baking Tips:
Avoid over-kneading the dough, as this can make the cookies tough rather than delicate and crumbly. Handle the dough gently! If you’d like an extra burst of texture and flavor, feel free to fold in some shredded coconut.
Did You Know?
While sequilhos are a beloved staple in Brazilian culture, they have their roots in European “cornstarch cookies.” The Brazilian version was perfected by adding local ingredients like coconut, making them a pantry favorite across the country. Today, you’ll find these delightful treats in bakeries and markets everywhere in Brazil, in all shapes and sizes.
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