Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Indian Coconut Chews




Source of Recipe


FamilyFun


List of Ingredients




1/2 cup all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
2 large eggs, at room temperature
1/2 cup sugar
2 tsp. vanilla extract
31/2 cups sweetened flaked coconut


Recipe



Preheat the oven to 350 degrees. Line several baking sheets with aluminum foil and lightly butter the foil. In a medium-size bowl, stir the flour, baking powder, and salt.

In a large bowl, using an electric mixer set on high speed, beat the eggs and sugar for 4 to 5 minutes or until the mixture thickens and is light in color.

Beat in the vanilla extract. Using a rubber spatula, stir in the flour mixture, then fold in the coconut.

Drop the dough by heaping tablespoonfuls (each cookie should contain about 2 tablespoons of dough) onto the prepared baking sheets, leaving about 2 inches between the cookies. One sheet at a time, bake cookies for 10 to 15 minutes or until the edges are just starting to brown.

Place the baking sheet on a wire rack and cool for about 10 minutes. Using a metal spatula, transfer the cookies to the wire rack and cool completely.

When cool, store the cookies in an airtight container.

Makes about 24 cookies.