When thinking about coconut cookies I always imagine macaroons or those hard coconut tea cookies. I went browsing the Internet for something different in a coconut cookie. And, voila, out came the toasted coconut soft cookie. I tweaked a few things in the recipe to give them a more intense coconut flavor. I think next time I may substitute all the vanilla extract for coconut extra and give an extra coconut kick. I hope you enjoy these soft delicious cookies, I know I did.
Yields: 3 dozen cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 3/4 stick unsalted butter, softened
- 1 1/4 cups sugar
- 2 ounces cream cheese, softened
- 2 tablespoons vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- Extra shredded coconut, for topping
1. Preheat oven to 350 ° and line baking sheet with parchment paper. Pour the 1/2 cup coconut onto the sheet and bake for 5-7 minutes, tossing a few times during cooking with a fork, until lightly browned.
2. In a medium mixing bowl combine flour, baking soda, baking powder, salt and toasted coconut. Whisk together.
3. In a large mixing bowl, using an electric mixer, cream together the butter, sugar, cream cheese and oil. Add in egg, vanilla extract and coconut extract. Blend thoroughly.
4. Gradually add flour mixture to wet ingredients, mix well.
5. Roll dough into 1″ balls. Place on baking sheet and slightly flatten each ball with the palm of your hand. Sprinkle top of cookies with extra coconut.
6. Bake for 11-13 minutes or until edges are slightly browned and coconut topping is toasted. Transfer cookies to a wire rack for cooling.
Adapted from: sugarcrafter