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Saturday, March 17, 2007

Coconut Cookies


Coconut Cookie Recipe

Pre-heat oven to 350 degrees

Toast for 8 - 10 minutes in the pre-heated oven:

1 cup sweetened, flaked coconut (Baker is a typical brand)
(Check progress frequently and stir flakes or shake pan each time)

While coconut is toasting, add to mixer bowl:

2 sticks (1/2 pound) unsalted butter, softened
1 scant cup sugar (basically 1 cup less 1-2 Tbsp)
1/2 teaspoon salt

beat on medium speed until light and fluffy

1 egg yolk
2 teaspoons vanilla extract

beat on medium speed until combined

1 egg

beat on medium speed until combined

2 cups all-purpose flour
2/3 cups coconut powder, available in Indian and natural foods stores

beat on low until just combined

toasted coconut

mix on low speed until just combined

Form dough into balls about the size of ping-pong balls and place on a cookie sheet.
Because dough will be partially frozen before baking, dough won't spread much. Therefore, you can easily bake 15 cookies per sheet. When sheet is full, put in freezer for 30 minutes. Bake in oven for 12 - 15 minutes, checking for browning after minute 12. Cool tray on rack for 1 minute and then transfer cookies to rack and allow to cool completely. Store in airtight containers. Enjoy!

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