These wonderfully chewy coconut cookies are simply scrumptious. The recipe is really quite simple and involves a semi sugar cookie base into which coconut is added to flavor the cookie and give it the impressive chewy quality. I could eat these all day! If you've ever wanted macaroons but didn't want to fight through whipping egg whites and babying the cookies to get a decent result, this might be your answer. They're wonderfully chewy and full of coconut flavor like macaroons but without all the hassle. In fact, if you grew up on American bakery macaroons versus the dainty French version you'll find these infinitely gratifying.
Give them a go. As for me, I'm off to finish off the plate full I used in the photos!
Recipe: Coconut Chews
- 8 oz. unsalted butter, softened
- 1 1/2 cups sugar
- 1 tsp. vanilla extract
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 tsp. baking soda
- 14 oz. sweetened shredded coconut
- Preheat oven to 375° and line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment cream together butter, sugar and vanilla until light and fluffy. Beat in eggs one at a time. Add the flour and baking soda and mix until combined.
- Fold in the coconut by hand. Drop dough by rounded tablespoons on the prepared baking sheets.
- Bake for 12-15 minutes or until the edges of the cookies are just golden. Repeat with remaining dough. Remove to wire rack and let cool completely until eating.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 3 1/2 dozen
Culinary tradition: USA (Southern)