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