Chewy Coconut Cookies

Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut
Directions
1. Preheat oven to 35 degrees ! "1#5 degrees $.% $o&bine the flour' baking soda'
and salt( set aside.
2. )n a &ediu& bowl' crea& the butter' brown sugar' and white sugar until s&ooth.
*eat in the egg and vanilla until light and fluff+. ,raduall+ blend in the flour
&ixture' then &ix in the coconut. -rop dough b+ teaspoonfuls onto an ungreased
cookie sheet. $ookies should be about 3 inches apart.
3. *ake for . to 1 &inutes in the preheated oven' or until lightl+ toasted. $ool on
wire racks.
Nutritional Information
Amount Per Serving $alories/ #5 0 1otal !at/ 3.5g 0 $holesterol/ 13&gPowered b+
2345 6utrient -atabase
$oconut $ookies 7 8artha 3tewart
9ur coconut cookies are a cross between a coconut &acaroon and a chew+ butter cookie.
:sing a food processor &akes the dough a snap to prepare.
Everyday Food, December 2004
Prep Time 3 &inutes
Total Time 1 hour
Yield 8akes 3;
5dd to 3hopping <ist
Ingredients
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 s&all pieces
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour' "spooned and leveled%
Directions
1. Preheat oven to 35 degrees. 3et aside 2 loosel+ packed cups of coconut on a
plate. Place re&aining coconut in a food processor along with sugar' salt' and
baking powder( process until finel+ ground. 5dd butter' and process =ust until no
lu&ps re&ain. 5dd egg and vanilla( process =ust until s&ooth. 5dd flour( pulse
until a cru&bl+ dough begins to for&' scraping sides of bowl as needed "do not
over&ix%.
2. !or&ing 5 or ; at a ti&e' scoop level tablespoons of dough' and place in reserved
coconut. >oll into balls' coating with coconut.
3. 5rrange balls' about 2 inches apart' on baking sheets. *ake until lightl+ golden'
23 to 25 &inutes. $ool on baking sheets 1 to 2 &inutes( transfer to a wire rack to
cool co&pletel+.
Cook's Note
1o &ake sure the cookies have a light texture' do not overprocess the dough( it should
still be slightl+ loose and cru&bl+ when +ou start for&ing the balls.
JAMAICAN COCONUT COOKIES
1/4 c. butter
1 c. sugar, half white and half brown
1 pkg. faked coconut
2 eggs, beaten
1 1/2 c. four
1/2 tsp. salt
3 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
Cream together butter and sugar; add coconut and eggs. Sift together
rest of ingredients. Add to coconut mix. Drop by teaspoon on greased
cookie sheet. Top with half maraschino cherry. Bake at 350 degrees for
12 minutes. Makes 2 1/2 dozen. If dough seems to dry, don't add any
liquid or they will spread.