Coconut Cookies

July 3, 2020

My daughter tells me these remind her of my Coconut Biscotti. I must agree. They do. But not as time consuming.

This is a wonderful cookie from Martha Stewart. If you like coconut these are it! And they have a long shelf life: I shipped them to California, which unfortunately took 7 days (crazy, not the usual) but I was assured that they were still delicious.

I have made no substitutes or tweeks. The yield and the bake time were not the same as mine but that was it. And the only downside is that you need a food processor for this recipe. Which is great if you have one. It makes the process very quick. But I can’t think of a way to make them without one.

Coconut Cookies by Martha Stewart

1 package (14 ounces) sweetened shredded coconut

1 cup sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup (1 stick) butter, right from the refrigerator, cut into small pieces

l large egg

1 teaspoon pure vanilla extract

1-1/2 cups all purpose flour

Heat oven to 350 degrees.

Set aside 2 loosely packed cups of coconut in shallow bowl, about 5-1/4 ounces.

Place remaining coconut in food processor. Add sugar, salt and baking powder. Process until finely ground.

Add butter and process until no lumps remain.

Add egg and vanilla and process until smooth.

Add flour. Pulse until crumbly dough begins to form (do not overmix).

Scoop dough, using a purple cookie scoop (~ 1 tablespoon) and place into reserved coconut. Roll cookie around until coated with coconut. Place onto rimmed baking sheet ( you can do several cookie scoops at a time, see picture) about 2 inches apart.

Bake for ~ 16 minutes, turning cookie sheet around half way through, until slightly browned and golden. Cool on baking sheets for about 10 minutes and then remove onto a cooling rack until completely cool.

These stay fresh for a few days at room temperature. Can also be frozen. Are excellent cookies to ship.

Enjoy!

weighing coconut: