Coconut Cookies
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Everyday Food, December 2004
- Prep Time 30 minutes
- Total Time 1 hour
- Yield Makes 36
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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 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.
Cook's Note
To make sure the cookies have a light texture, do not overprocess the dough; it should still be slightly loose and crumbly when you start forming the balls.
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At first we had trouble coating them with coconut, but we figured out if you flatten them into the coconut,it sticks better. Make sure the butter is not hard as a rock! They did turn out awesome, though! Cut the baking time to 15 minutes, and make sure any loose ends of coconut sticking out are pressed down, or they will burn. The cookies were deliciously chewy (Or crunchewy, says my dad) and rich. Next batch, my Mom and I are dipping them in ganache for extra punch. Yum!
LOVE these cookies. Full of flavor, chewey and rich. Will make these again and again.
I would highly recommend these - very quick and easy to make, if you like coconut you'll like these! I would definitely agree to cut the cooking time - 15 minutes tops! So tasty, like a lighter macaroon.
very easy to make, and came out perfect, i cut the cooking time to about13 mins. and did not burn one!
Too sweet. What appealed to me in the description was the "chewy butter cookie," but that did not come through. They burn quickly, too. Perhaps some of the sweetened coconut could be replaced with unsweetened, but I was not impressed enough by this cookie to want to try again.
I made these and they were sooo delicious!!! a cross between a coconut macaroon and a short bread cookie! I posted pictures on my blog...
http://happybirdycake.blogspot.com/2010/05/coconut-cookies.html
fanish, If you have a blender, you could "grind" the coconut in that and
then proceed with your mixer for the rest....do not overmix, you need
a light loose dough to quickly roll into balls. Also bake for
13 to 15 minutes at most. watch carefully or they tend to burn on the bottom.
This was so popular I had to make 2 more batches. We named them "Macadooms" and people who said they didn't like coconut were eating them faster than lightning!
Thanks, I thought the timing was off. I am thinking about making these tonight.
I would imagine a mixer would work just as well, except that you would need to chop up the coconut first and don't over mix the flour.
The time is too long since after 20 minutes, the bottoms burned. You also won't need 2 cups of coconut to roll it in.
But they were rather tasty.
Please advise what to use instead of food processor,Thanks, Fanish
This cookies are easy to make and tasty. NOTE: the cooking time is incorrect!! It should only be 13 to 15 minutes. Watch them carefully.