Coconut Cookies
Source of Recipe
Everyday Food - December 2004 - Martha Stewart
Recipe Introduction
Our coconut cookies are a cross between a coconut macaroon and a chewy butter cookie. Using a food processor makes the dough a snap to prepare.
List of Ingredients
1 package (14 ounces) sweetened shredded coconut (5-1/3 cups)
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) chilled unsalted butter, cut in small pieces
1 large egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour (spooned and leveled)
Recipe
Preheat oven to 350 F. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, 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.
Makes 36
Note: To make sure the cookies have a light texture, do not overprocess the dough; it should still be slightly loose and crumbly when you start rolling the balls.
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