Coconut Cookies
Author: Everyday Food
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.
Recipe by Raisin & Fig at https://www.raisinandfig.com/coconut-cookies/