All too often when you think of coconut cookies, people envision macaroons. While perfectly fine, they don't store well. This is one of my go to recipes for cookie trays. When combined with my other cookie recipes, you can create a tray of cookies that will have people coming back for more. A great cookie jar cookie. This recipe is easily adapted for flour replacement or egg replacement. The recipe tends to tolerate 1 allergen replacement at a time. Plus, I believe in keeping recipes in context while consuming in moderation.
Coconut Cookies
1 C. Butter (softened)
1 C. Sugar
2 Eggs
1 T. Rum Extract
2 C. Finely Shredded Coconut
2 C. Flour
1 t. Baking Soda
1 t. Baking Powder
1/2 t. Salt
1 C. Sugar
2 Eggs
1 T. Rum Extract
2 C. Finely Shredded Coconut
2 C. Flour
1 t. Baking Soda
1 t. Baking Powder
1/2 t. Salt
Preheat oven to 350
Mix the eggs, sugar, butter, extract, soda, powder, & salt.
Mix in the coconut and flour.
Firm into uniform balls with a scoop or spoon.
Roll in sugar and flatten with a glass.
Bake at 350 degrees for 12 minutes or until edges start to brown.
Mix in the coconut and flour.
Firm into uniform balls with a scoop or spoon.
Roll in sugar and flatten with a glass.
Bake at 350 degrees for 12 minutes or until edges start to brown.
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