Wednesday, July 1, 2009

Jamaican Toasted Coconut Cookies

As my sister would say, "If someone could figure out a way to hook me up to an IV and pump [coconut] through it, I would be a happy woman"! This is how I felt when I tasted this cookie dough. I knew it was going to make delightful cookies, and it did! To be honest, if you don't like coconut, you could still like these cookies. They taste like a perfect sugar cookie with just a dash of coconut, which makes them perfect. They are the tiniest bit chewy, and basically, to die for.

From: Pots and Pins

1 cup butter

1 cup sugar

1/2 teaspoon vanilla

1 cup coconut (I used big ribbon coconut and it was great but shredded coconut is probably best)

1/2 teaspoon baking soda

1 1/2 cups flour

Preheat oven to 250 degrees.(YES...250). Cream butter and sugar very well, add vanilla, coconut, baking soda and flour. Roll into 1-inch balls or use a 1-inch scoop. Place on an ungreased baking sheet about 2 inches apart. Using a fork, lightly press until cookies are a little less than a 1/4 inch thick. Sprinkle with powdered sugar. Bake for 30 minutes or until coconut is toasted and the bottoms of the cookies are just barely beginning to brown; DO NOT OVER BAKE. (Cookies will seem very fragile when first out of oven but let cool on the pan for about 3 to 4 minutes then carefully remove to rack to cool completely. Cookies will firm up as they cool.) Makes about 30 cookies.


finsmom said...

Ive been craving coconut lately, so these sound awesome! I will be making these soon! Bookmarked!

Ben said...

Coconut cookies? Now that sounds like something I'd love to try. Great recipe :D