As you know if you visit here even infrequently, coconut is one of my top two favorite flavors. To me, there's nothing that screams Summer like coconut (or lemon) so this light and easy recipe for a little coconut cookie is perfect for Summer parties.
This delightful cookie has a crisp and light texture that would be perfect with iced tea on the patio or served after dinner with lemonade or pina coladas! In fact, a great "tweak" for this would be a bit of rum flavoring or even some real rum to give this a little kick.
While I didn't add in any rum for this one, the results were superb. The use of pulverized (almost powdered) coconut gives this a wonderful flavor that is both crisp and a little chewy in the mouth. The coconut flavor is strong but not overpowering and the use of powdered sugar in the batter gives this cookie an airy texture while the powdered sugar on top gives it a delightful sweet flavor.
I think you'll enjoy this one. It's not fancy and you can have it done in under an hour. These will keep about two weeks in an airtight container so you can make them ahead of time.
3/4 cup unsalted butter, softened
1/2 cup powdered sugar (plus extra for sprinkling)
1 cup all-purpose flour
1/4 cup cornstarch
1/4 tsp. kosher salt
1 cup sweetened, shredded coconut that has been finely pulverized in a blender or food processor
Transfer dough to a piece of plastic wrap and form into a thick rectangle. Chill for 15 to 20 minutes.
Preheat oven to 350°. Remove dough from refrigerator and divide into four even pieces. Roll each piece into a rope about 8 inches long and 1 to 1 1/2 inches thick. Cut each rope into 1-inch pieces. Roll each piece into a small ball and place on cookie sheet lined with Silpat or parchment paper.
Bake at 350° for 12 to 15 minutes. Cookies are done when tops are still very pale and edges are just beginning to brown. Remove from oven and sprinkle with powdered sugar. Allow to cool completely and serve. Store in airtight container for up to two weeks.