Coconut Oat Clusters

Beat the softened butter with the egg and 125 g sugar until creamy.

Mix the flour with the baking powder, then stir in 50 g coconut flakes and the oats.

Quickly fold the flour mixture into the butter mixture until a uniform dough forms.

Cover the dough and refrigerate for about 120 minutes.

Preheat the oven to 150 °C fan (175 °C conventional) and line two baking sheets with parchment paper.

Mix the remaining coconut flakes with the remaining sugar in a bowl.

Form about 64 walnut-sized mounds from the dough.

Briefly dip the top of each mound into the milk and then lightly press it into the coconut-sugar mixture.

Place the mounds on the baking sheets with some space between them and bake for about 15 minutes.

Let cool briefly on the sheet, then transfer to a rack and cool completely.