Coconut Cookies

By kmad

Our coconut cookies are a cross between a coconut macaroon and a chewy butter cookie. Using a food processor makes the dough a snap to prepare.

Ingredients

• 1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
• 1 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (spooned and leveled)

Details

Servings 36
Adapted from marthastewart.com

Preparation

Step 1

1.Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
2.Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
3.Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.