Friday, February 19, 2010

Crunchy Coconut Cookies

Coconut Cookies

Be careful, these are addicting! This is another great cookie to use whole wheat flour in it, the flavor and texture nicely compliments the coconut. This dough can also be used for a variety of cookies. In the picture they are just plain drop cookies, but the dough is also perfect for little sandwiches with a chocolate ganache filling or maybe passion fruit curd? They could also be rolled and cut out into various shapes and decorated- they would make a great Easter cookie.

Coconut Cookies

1 cup butter
1 1/2 cups powdered sugar sifted
1 egg
2 tsp vanilla
2 1/2 cups whole wheat pastry flour (or All Purpose Flour)
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1/2 tsp freshly grated nutmeg
1 1/2 cup unsweetened coconut

Preheat the oven to 375 degrees Fahrenheit. Cream the butter and sugar together until all the powdered sugar is mixed in (be careful, too much creaming and the cookies will spread too much- a bad thing if you are rolling the dough out). Add the egg and vanilla and cream until creamy and smooth. Mix all the dry ingredients together and mix into the butter. This dough can be scooped, it can be formed into logs and sliced or it can be rolled out and cut (will keep it's shape). If you decide to roll the cookies refrigerate the dough in a 1" thick disk before trying to roll out. You can also freeze the dough after formed to bake later

Bake at 375 for approximately 8-15 minutes (depending on how thick/big they are).

1 comment:

Eddy's pastry experience said...

Loved these cookies! Also, I didnt over cream! So rolling was great!