Coconut cookies
I love coconut. I currently have a lot of coconut to use because I bought unsweetened coconut from Amazon, since I couldn't find any in the stores. So I've been trying to find good coconut recipes to use up all the coconut I have laying around.
These coconut cookies by Martha Stewart were on my to-do list for quite a while. They looked easy to make, but I never had time to make them. I finally had some time to make them this weekend. They actually took a little longer than I thought they would. It was hard to make the dough stick together. It was also really hard to roll the balls of dough in coconut because the coconut flakes didn't stick on the balls.
These cookies had a hard crunchy outside, with a little bit of a chewy inside. They have a strong coconut taste. They are a bit messy to eat though because they are rolled in coconut flakes which fall off quite easily.
My cookies baked slightly too long, so they are a bit darker than I wanted. I liked these cookies, but I think I'll continue to look for another coconut cookie recipe.
Coconut cookies (recipe found on Bake Fresh, from Martha Stewart)
Ingredients
- 1 package (14 ounces) sweetened shredded coconut (5 1/3 cups) (I used unsweetened and it still tasted fine)
- 1 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled)
Directions
-
Preheat oven to 350 degrees. Set aside 2 loosely packed cups of
coconut on a plate. Place remaining coconut in a food processor along
with sugar, salt, and baking powder; process until finely ground. Add
butter, and process just until no lumps remain. Add egg and vanilla;
process just until smooth. Add flour; pulse until a crumbly dough
begins to form,
scraping sides of bowl as needed (do not overmix).
-
Forming 5 or 6 at a time, scoop level tablespoons of dough, and
place in reserved coconut. Roll into balls, coating with coconut. -
Arrange balls, about 2 inches apart, on baking sheets. Bake until
lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes;
transfer to a wire rack to cool completely.
Subscribe via RSS
Subscribe via Email
Follow Me on Twitter
Contact Me
Like Me on Facebook
Follow Me on Pinterest
Follow Me on Instagram