COOKIES - Coconut Cookies

By Aemelia

05.06.2011
- used 120g flour to have thicker cookies
- used 100g sugar
- used 1.5 cap vanilla essense
- used 100g drained shedded coconut
Above was half of the recipe i used. Baked for 15-20mins. Overall, tasted just nice, not so sweet. Maybe coconut shedder more, center a bit soft.
Next time shud try fresh coconut shedder and less better, add in milk instead.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/2 stick (168 g) unsalted butter, room temperature
• 1 1/4 cups (240 g) granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup (80 g) unsweetened shredded coconut

Details

Servings 50
Adapted from pastrypal.com

Preparation

Step 1

1. Preheat oven to 375 degrees F. Ingredients galore.

2. Start the butter in a mixing bowl by whipping it on medium-high speed until smooth and creamy.

3. Pour in the sugar and the vanilla extract and beat that in for another 30 seconds.

4. Then add eggs one at a time, and allow each one to mix in completely before adding in the next.

5. In a separate bowl, whisk together the flour, baking powder and salt. Then add it to the mixing bowl. Stir it in on slow speed. Toss in the shredded coconut.

6. Scoop tablespoon-sized mounds on to a parchment lined baking sheet. Space them about 2 inches apart since they spread like they mean it.

7. Bake in the preheated 375 degree oven. I always hate to give a time because all ovens are so different. Even the three trays that I baked were ready at varying speeds. My top shelf is hottest, so it bakes the fastest. You’re looking for golden edges. Mine took about 8-10 minutes.