Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add ½ cup plus 1 tablespoon powdered sugar and mix well.
In a medium bowl, sift together the flour, cornstarch and salt. Slowly add the flour mixture to the butter and beat until combined. Add vanilla extract, coconut, chocolate and chia seeds. Mix until combined.
Scoop cookie dough and form into balls, about 1 tablespoon each. Place on a baking tray, leaving 1 inch of space between each ball of dough.
Bake for 10-12 minutes, or until cookies have set and the edges have turned slightly golden. Cool cookies on a wire rack for 5 minutes. While cookies are still warm, roll them in a bowl filled with the remaining powdered sugar. Allow cookies to cool completely before rolling in powdered sugar again.
To toast the coconut, heat a frying pan on medium heat and add coconut. Stir until it starts to turn a light golden brown. Pour toasted coconut into a bowl and set aside to cool completely.
Preheat your oven to 180°C. Line two baking sheets with parchment paper.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add 65 grams powdered sugar and mix well.
In a medium bowl, sift together the flour, cornstarch and salt. Slowly add the flour mixture to the butter and beat until combined. Add vanilla extract, coconut, chocolate and chia seeds. Mix until combined.
Scoop cookie dough and form into balls, about 1 tablespoon each. Place on a baking tray, leaving 3 cm of space between each ball of dough.
Bake for 10-12 minutes, or until cookies have set and the edges have turned slightly golden. Cool cookies on a wire rack for 5 minutes. While cookies are still warm, roll them in a bowl filled with the remaining powdered sugar. Allow cookies to cool completely before rolling in powdered sugar again.
To toast the coconut, heat a frying pan on medium heat and add coconut. Stir until it starts to turn a light golden brown. Pour toasted coconut into a bowl and set aside to cool completely.
Madagascar Bourbon Pure Vanilla Extract
