First of all, I have to confess that I absolutely hate raw coconut, and only sometimes like it included in baked goods. I don’t particularly like coconut macaroons, coconut cream pie, or coconut ice cream,among other things. That being said, this recipe was a bit daring for me. I was afraid to use coconut as a flavor base for a cookie recipe, but figured I would be adventurous. Luckily, I succeeded.
These cookies are incredibly flavorful, mainly coconut flavor, but with a bit of vanilla and almond to tie it all together. They are simple to make, and after rolled in sugar, they are quite pretty (for a drop cookie).
1/2 C Butter, Softened
1/2 C White Sugar
1/4 C Powdered Sugar
1/4 Tsp Pure Vanilla Extract
1/4 Tsp Pure Almond Extract
1 1/2 C Flour
1/2 Tsp Baking Soda
1/4 Tsp Salt
1 2/3 C Coconut, Flaked
Preheat your oven to 350 Degrees
Cream the butter and sugars. Add the egg, and beat well. Add in the extracts.
Combine the flour, baking soda, and salt in a separate bowl.
Gradually beat the flour mixture into the butter mixture until a soft dough forms. Stir in the coconut.
Scoop tablespoons full of dough and roll them into balls. Roll the balls in sugar.
Bake on a greased cookie sheet for 13-15 minutes, until light golden brown.