Happy Sunday everyone! Nothing too extraordinary has been going on this weekend, but there is some news happening later in the week. It’s my birthday! I’ll be turning 16 and am eligible to get my learner’s permit. I’ve been reading the driving manual at night and doing all sorts of practice tests in order to prepare for this. Although I’m a little nervous to get on the roads, I’m sure I’ll get the hang of it!
These coconut cookies are so good, it’s dangerous. I had made them for my aunt who loves coconut and was able to stop by for a visit one weekend. These are not your conventional cookie recipe. Instead of creaming the butter and the sugar, add the eggs, etc., these can be made entirely in a food processor. Cool, right? It gave the cookies some chewiness, similar to a coconut macaroon. Plus, you probably have all of the ingredients sitting in your pantry right now! Delicious cookies that come together quickly? Count me in!
Coconut Cookies- from Martha Stewart
- 1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
- 1 cup sugar
- 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)
- 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, 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.
I’m telling you, these are dangerous!