Anything with coconut in it makes for a great dessert. Coconut reminds me of the beach and warm summers. But, it also looks like snow so it makes a great winter dessert. Win-win.
If you like crisp, flat cookies, these are yours. I love using sites like allrecipes where you can see photos and read reviews. The original photo showed a fat, fluffy-looking cookie. But several reviews and photos showed a fat, crisper-looking cookie. Regardless, the reviews were overall really good. Sold!
- 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.
I whipped these up in just minutes in time to take over for a girls night. If you love coconut, I encourage you to make these. They made a little over 3 dozen.
The dough is pretty thick.
Before and after. I tried to get more cookies on the sheet and probably crowded them a bit. Oops.
Oh, you know. Just reading the paper. Heh.
Who doesn’t love a cookie?
Packed and ready to share with friends!