 |
| Jack wants you to know he loves coconut. |
You probably have all of the ingredients in your pantry to make these little gems. It will take you 5 minutes to mix up the dough. Bake for 30 minutes while you clean up the mess and powder your nose. You don't powder your nose? Neither do I.
Anyway. You're going to love these.
Less than a week before Christmas.
Get Baking.
Simple Coconut Cookie
1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
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)
splash of milk if needed
Preheat oven to 350 degrees.
Indigo's Sugar Spectrum, adapted from Martha Stewart
1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
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)
splash of milk if needed
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 over mix). If the dough is a bit dry, add a splash of milk until the dough comes together. Do not over mix.
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. Do not flatten the balls of dough.
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. Do not flatten the balls of dough.
Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
If desired, sprinkle with a bit more coconut while hot.
This recipe yields about 15-18 cookies if using a 2 1/2 inch cookie scoop. The cookies are very rich, and can be made using a smaller scoop or spoon.
These sound fabulous - I am definitely going to make them! Just a question about the coconut - is one package actually 5 1/3 cups? Is that the amount you need for the recipe?
ReplyDeleteHi Carolyn! I think one package is close to that amount. The amount of coconut needed to roll the cookies is about 1/2 cup. So if you want, you can just reserve 1/2 cup for rolling, and put about 1 1/2 cups back in the bag for another use. Weighing/measuring coconut is a bit tricky, because it is so light. It really should always be weighed for recipes! Let us know how they turn out :)
ReplyDeleteThis comment has been removed by the author.
ReplyDelete