Coconut cookies

DH and I both like coconut cookies. When I was a child, my dad used to coconut cookies from the bakery. They were the most delicious coconut cookies I've ever had; and now I keep searching recipes for coconut cookies that would recreate the magic. Recently I found one that looked quite like what I wanted so I gave it a try. I

Here's the original recipe. I halved the recipe.

Ingredients:

• 1.5 tablespoons butter
• 1 1/4 cups unsweetened (I could only find the sweetened one so I used that) shredded coconut
• 1 large eggs
• 1/3 cup sugar

Method:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. 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.
3. 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.
4. Drop the batter onto the parchment-covered baking sheets and press down gently on the mound until it is relatively flat. A teaspoon of batter works well but you can make them smaller or larger adjusting the baking time accordingly. Keep about an inch (2.5cm) of space between each cookie, more if you aren’t flattening them. 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. You could apply the salt before baking but since it dissolves so quickly you will lost the visual effect of the beautiful crystals and the pleasant crunch when you bite into one.  Slide the entire sheet of parchment with the cookies intact onto a wire cooling rack. As soon as they are cool, put them in an air-tight container otherwise they will lose their crispness.