Coconut Cookies

Ingredients

2½ cups all-purpose flour (350 gms)
1 tsp baking soda
¾ tsp Sea Salt
1 cup unsalted butter at room temp (225 gms)
¾ cup Brown Sugar (150 gms)
¾ cup Granulated Sugar
2 large Eggs
1½ tsp pure Vanilla Extract
2½ cups Toasted HandS Fresh Grated Coconut (200 gms)
* Use ½ cup ‘Less’ of all-purpose flour & 1 ½ Egg (whole egg + yolk) for softer cookies.
** Cookies are crunchy outside, and chewy inside – for softer cookies, slightly under bake & remove as soon as edges start to brown! Baking till top of cookie turns golden brown will be crunchier!

Prep Time

15 minutes
Cook Time

20 minutes
Servings

30 Cookies
Products Used

HandS Grated Coconut Kernel

STEPS

Toast HandS Fresh Grated Coconut to bring out flavor. Spread coconut in a thin layer on a baking sheet. Bake at 350°F/180°C for 8~10 minutes until golden brown. Remove toasted coconut & close oven properly to conserve heat – reducing energy requirement for later cookie baking. Line pans with parchment paper and keep ready.

Using a medium bowl, sift together flour, baking soda and salt – then set aside. Beat the butter, eggs (one at a time) and both sugars till well mixed & soft – texture should be light and fluffy (mixer bowl with paddle attachment is preferred). Add mixed flour and vanilla extract as you continually beat – then add in the toasted coconut kernel (setting aside ¼ cup for coating cookie) – follow ingredient addition steps properly to get a good dough mix.

Roll dough into balls, using about 1½ tbs of dough per cookie – dab balls in ¼ cup of toasted coconut we kept aside. Place balls on baking sheet & press down lightly to shape. Bake at 350°F/180°C for 9~12 minutes till edges start to brown. Do not over bake cookies as they will turn hard. Remove from oven and allow to cool for 8~10 minutes, before transferring to wire rack to cool completely. Store in air tight container at ambient room temperature for up to 3 days, or cookies can be frozen up to 2 months. Always serve warm!