Coconut Cookies

coconut cookies

If you remember the scene in Castaway where Tom Hanks first attempts to open a fresh coconut, you’ll get an idea of how much I went through to bring you these Coconut Cookies! {Don’t worry, the recipe doesn’t require you to do this!}

My friend Victoria loves coconut. It’s because of her that I attempted to master working with a fresh one when I was making her a birthday treat. It involved a mallet, a screwdriver and a nail, and given my history of kitchen “accidents” I’m amazed that it didn’t also involve an injury.

While posting a video of my attempts might have been entertaining, trust me, it wouldn’t provide you with helpful techniques! {There are plenty of helpful videos on YouTube if you’re interested.}

Having made these Coconut Cookies several times now, I can tell you that they’re super easy to make – and they disappear fast.

So go ahead and stock up on coconut {from the baking aisle, not the beach} – you’ll use it!

Coconut Cookies
Author: 
 
Ingredients
  • 1 package (14 ounces) sweetened shredded coconut (5⅓ cups)
  • 1 cup sugar
  • ½ tsp salt
  • ¼ tsp baking powder
  • ½ cup (1 stick) chilled unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour, (spooned and leveled)
Instructions
  1. Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
  2. Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
  3. Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
Notes
To make sure the cookies have a light texture, do not over-process the dough; it should still be slightly loose and crumbly when you start forming the balls.

 

 

 

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5 Responses to Coconut Cookies

  1. Elaine August 27, 2014 at 9:12 am #

    (To be read in a VERY whiney voice:) “But, Morgan, I like coconut, too!” These look delish! My sister and I are enjoying a cup of coffee and looking at the photo – we feel like we’ve had a treat!

  2. Coco in the Kitchen September 3, 2014 at 11:02 am #

    Alright, these, I HAVE to make!
    They’re no ordinary macaroonies.

  3. Lana Alexander September 6, 2014 at 8:46 pm #

    I can’t wait to try these, I’m a huge coconut fan!
    About how many cookies does a recipe make?

    Thanks,
    Lana Alexander

    • Morgan Wood September 7, 2014 at 9:08 pm #

      Hi Lana! They are SO good! The recipe makes +/- 36, depending on how generous your “tablespoons” are. I use a spring-loaded cookie scoop to get consistent sizes. Here’s one like mine: http://goo.gl/eIq5d5

  4. Thalia @ butter and brioche October 1, 2014 at 7:44 pm #

    I love coconut but have never made cookies like these before.. you definitely have inspired me to recreate the recipe. They look and sound delicious!

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