Crunchy Coconut Oil Cookies

Overall	★★★★★
Difficulty	★★☆☆☆
Speed	★★★★☆
Cost	★★☆☆☆
Can be made in big batches	★★★★☆

Which one do you like to eat, soft cookies or crunchy cookies? These cookies are a bit crunchy and also crispy. My daughter and I like these kinds of texture more than soft ones, so we really like them. Also, they have a simple and natural flavor. You could taste the flavor of coconut when you are munching. It is easy to bake them, so try to bake them with your children.

柔らかいクッキーと、固めのクッキー。どちらが好みですか？このクッキーは、少し固めだけど、食べるとサクサクとした触感があるタイプです。私と娘は、柔らかいものよりこちらの触感が好みなので、好みにドストライク。そして、素朴な味が好みです。ココナッツの味が後味にふわっと香るので、ココナッツが苦手な人には厳しいかもしれません。割と手軽に作れるので、子供と一緒に作るのもおすすめです。

(Tips)
・Use the coconut oil when it is soft (but not melted).
・Use the refrigerator to chill and keep the dough.

（コツ）
・ココナッツオイルは柔らかい状態にしておく。（溶けた状態ではない）
・冷蔵庫で冷やして、生地を休めること。

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（レシピ）Original recipe here (credit: LaRay kitchen)

《Ingredients – 20 x 1.5 in. diameter cookies》
・90g coconut oil
・10g unsalted butter (at room temperature)
・200g cake flour
・1 egg (at room temperature)
・80g sugar
・a pinch of vanilla extract

《Instructions》
1. Put the coconut oil in the microwave for a few seconds to soften it.
2. Mix with room temperature butter.
3. Add the egg, sugar, and vanilla extract, and mix well.
4. Add the cake flour, and mix well with a rubber spatula.
5. Roll the dough into a 1.5 in. diameter cylinder, then wrap in saran wrap and put in the refrigerator for 1 hour. 
6. Preheat the oven to 170 C. (340F)
7. Take the dough out of the refrigerator, and cut the dough into about 1.5 in. thick slices, bake for about 20-30 minutes until finished. (You may have to adjust the time based on your oven.) The cookies are done when the outsides are light brown.

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