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: 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

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).
Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
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.