Today I am joining other bloggers in a
Virtual Cookie Exchange
hosted by
Carol at Just Let Me Quilt.
Welcome to
Creatin' in the Sticks
and
Merry Christmas!
If you love coconut as much as I do, you'll love this recipe.
I don't have any special reason for making these cookies during the holidays except that my family loves them.
I have to make 2 batches of these to make them last longer than one day.
Virtual Cookie Exchange
hosted by
Carol at Just Let Me Quilt.
Welcome to
Creatin' in the Sticks
and
Merry Christmas!
If you love coconut as much as I do, you'll love this recipe.
I don't have any special reason for making these cookies during the holidays except that my family loves them.
I have to make 2 batches of these to make them last longer than one day.
These cookies are so easy and are just as delicious plain as they are all dressed up with
chocolate and toasted coconut.
Coconut Cookies
Coconut Cookies
Yield about 2 dozen cookies
1/2 cup unsalted butter (room temperature)
1/2 cup packed brown sugar
1/2 cup sugar
1 egg (room temperature)
1 1/4 cup flour
1/2 t. baking soda
1/4 t. salt
1/2 t. almond extract
1/2 t. vanilla
1 1/2 cup coconut
1 1/2 cup coconut
Preheat oven to 350°.
Line cookie 2 cookie sheets with parchment paper to prevent sticking. Cream together butter and sugars. Add egg to the mixture. Combine flour, soda, and salt in a separate bowl. Gradually add dry mix to butter mixture. Add almond extract and vanilla. Mix in coconut.
Use a small scoop (tablespoon size) to drop on parchment paper lined cookie sheets and bake for 9 minutes. Cookies will be perfectly chewy when they are a little under-baked and then cooled.
Put 1 cup of coconut in a shallow baking pan and bake, stirring occasionally until toasted. 7-10 minutes or longer if you want more caramel color. Set aside.
Optional:
1 cup coconut - I use sweetened flake coconut
4 oz. semi-sweet baking chocolate (melted)
Put 1 cup of coconut in a shallow baking pan and bake, stirring occasionally until toasted. 7-10 minutes or longer if you want more caramel color. Set aside.
Spoon half of the top of cooled cookie with a thin layer of chocolate and cover with toasted coconut. Set on parchment paper until chocolate is set.
If you want more cookie recipes, you are in luck.
If you want more cookie recipes, you are in luck.
Here is the whole schedule for more great cookie recipes:
December 5
December 6
Creatin’ in the Sticks You are here!
December 7
December 8
These look soooo good. Thanks for sharing!
ReplyDeleteThey look so pretty and yummy! I love a cookie that's so good it doesn't last long in the cookie jar, because then I don't eat so many. Thanks for joining in the cookie exchange!
ReplyDeleteMy mouth is watering just reading the ingredients and seeing the pretty cookies.
ReplyDeleteThat is a beautiful cookie and I love coconut, yum!
ReplyDeleteI love coconut! I just might have to whip up a batch of these this year, too.
ReplyDeleteMy husband and I love coconut. These cookies sound outstanding and I'm saving the recipe so I can try them out. Hmmm...maybe I'll add some chopped pecans, too.
ReplyDeleteWow those look great. I definitely will be checking my cupboard to make sure I have all the ingredients.
ReplyDeleteOh, my! I do love coconut, and chocolate, and cookies... this has me drooling. I think I need to pick up some coconut right now. Thanks for the recipe! Looks really elegant chocolate dipped.
ReplyDeleteThis may be a silly question ..... do you loosely measure the coconut or pack it down when measuring. I don't bake much, or never, but my husband loves coconut and would love these cookies. Would like to make them.
ReplyDeleteIt is easy to see why these cookies get eaten so quickly. YUM! Thank you so much for hopping and sharing your recipe.
ReplyDeleteYour cookies look yummy.
ReplyDeleteI love coconut! My husband doesn't, so guess what? I'm making these and eating them all by myself! Thank you for the recipe and Merry Christmas!
ReplyDelete