COCONUT COOKIES: Once again, it’s time to unveil the secrets of the “Secret Recipe Club”! For those uninitiated, it’s a captivating concept where each month, food bloggers are assigned a fellow blogger’s recipe to recreate. This month, I had the pleasure of delving into the culinary creations of Cooking’ with Moxie, curated by the talented Jamie. Jamie, an Italian American with roots in Long Island, NY, and now calling Boston home, shares my deep-rooted love for authentic Italian cuisine.
However, my fondness for coconut and my kids’ insatiable appetite for cookies drove me straight to this particular recipe. With both my little ones enjoying their “autumn break” at home, I’ve been spending ample time in the kitchen, whipping up delectable treats, and cookies always top the list. When I stumbled upon these coconut cookies, I knew they were destined for my oven. And let me tell you, they exceeded all expectations! Simple to prepare, bursting with coconut flavor, and just the right level of sweetness. The only dilemma? They vanished in a flash, devoured by my eager cookie connoisseurs!
A heartfelt thank you to Jamie for sharing this delightful recipe! Be sure to visit her delightful site, Cooking’ with Moxie, for more culinary inspiration. Check out my other blogs to learn more about Sweets and Desserts.
Recipe: Coconut Cookies
Course: Cookies
Cuisine: International
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 125 g (1 cup) all-purpose flour
- 90 g (1 cup) unsweetened shredded coconut
- 1 tsp baking powder
- 1/8 tsp salt
- 125 g (1/2 cup) softened butter
- 125 g (1/2 cup) granulated sugar
- 1 large egg
Instructions:
- In a medium bowl, combine the flour, shredded coconut, baking powder, and salt.
- Using an electric mixer, cream together the softened butter and sugar until creamy.
- Add the egg to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Shape heaping teaspoons of dough into balls and place them 5 cm (2 inches) apart on a baking tray lined with parchment paper.
- Bake in a preheated oven at 205°C (400°F) for 10-15 minutes, or until the cookies are golden brown but still soft to the touch.
- Allow the cookies to cool on the baking tray for 15 minutes before transferring them to a wire rack to cool completely
Recipe Notes:
- If baking in batches, refrigerate the remaining dough to prevent flattening in the oven.
- Store cooled cookies in an airtight container to maintain freshness.
With their chewy texture and irresistible coconut flavor, these cookies are bound to become a household favorite. Enjoy the process of baking and savor every bite of this delightful treat!
