Cornstarch Cookies That Melt in Your Mouth

Instructions:

1. In a large bowl, mix the cornstarch, flour, sugar, and shredded coconut.

2. Add the margarine and knead with your hands until you get a smooth, lump-free dough.
   If it’s too soft, you can refrigerate it for 15 minutes.

3. Shape small balls (about the size of a walnut) and place them on a baking tray lined with parchment paper or lightly greased.

4. Gently flatten each ball with a fork to give them shape.

5. Bake in a preheated oven at 170–180°C (moderate heat) for 10–15 minutes, or until the bottom is just lightly golden.
   They should not brown on top.

Tips:

• Don’t overbake them, or they will become hard. The ideal texture is soft and sandy.

• You can add a few drops of vanilla or lemon zest for extra aroma.

• Store them in an airtight container once cooled to maintain their texture.