Coconut Cookie Army

I had quite a successful baking time this Christmas. I tried out two, new for me, types of cookies and loved both of them. This is the first one and it’s modified from Martha Stewart’s recipe. Preparing these cookies is just so easy and fast. They are very light and fluffy and yummy! Next recipe to come will be after New Year. But I will write then about the best gingerbread ever and anise cookies! So in the meantime enjoy these coconut cookies and hope you all have a delicious 2012! :)

Ingredients:

  • 50 gr butter
  • 2 cups desiccated coconut + 1/2 cup
  • 2 medium eggs
  • 3/4 cups sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour

Preparation: 

Pre-heat your oven to 180C. Get 2 cups of desiccated coconut and put them into food processor. Add sugar, salt and baking powder and process until nicely combined. Then add butter and again process until there are no lumps and butter incorporates into the mixture. Finally add egg, vanilla extract, combine all. Then add the flour and pulse until the mixture becomes smooth so that you can form it easily. Form balls in size a little bit smaller than a golf ball and roll each ball in the coconut (here we need the additional 1/2 cup of desiccated coconut). Place them on baking tray lined with baking paper. Place the balls around 3 cm apart since they may grow a little bit. Bake for 23-25 minutes. You will get around 12-14 cookies from this amount although the original recipe claims you can do 36 cookies from this amount. I guess it’s all about the size of the balls that you form. I prefer them a little bit bigger since they won’t  get too dry that way while baking. And with the time of almost half an hour in the oven too small balls may even burn too much at the top.

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