Coconut Cookies
These cookies are crunchy on the outside and chewy on the inside with a strong coconut flavor.
Ingredients
- 1 (14-oz) package (5 1/3 cups) sweetened shredded coconut, I used unsweetened and it still tasted fine
- 1 cup granulated sugar
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
Instructions
- Preheat oven to 350°F.
- 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.
Notes
Recipe found on Bake Fresh, from Martha Stewart
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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