Wednesday, February 11, 2009

Chewy Coconut Cookies

Since I'm trying to use up some of the ingredients in my pantry, including a random bag of coconut, these coconut cookies were ideal. I'm a big fan of coconut in baked goods, and these cookies were the perfect balance of buttery, chewy, light, and crisp. I neglected to read how big they were supposed to be (1 tsp), so mine ended up quite a bit larger. Chances are that you also have most of these ingredients in your kitchen, so they're perfect for whipping up on a whim. I love how the coconut got a little brown and toasted on the top!

Chewy Coconut Cookies
source: Delicious Meliscious

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut


Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.

In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.

Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.