In case I have never said it, please know that I am coconut obsessed. I remember writing a column over a decade ago – “Nuts or Coconuts”, that’s a small measure of how passionate I am for this fruit. Coconuts are perfect and useful in all ways, right down to the coarse stringy protection from which a dried coconut is freed.
I love the many ways in which we use coconuts to make some of our favourite sweet bakes – buns, breads, drops, pones, laddu and rolls. It was a no-brainer when I came across a recipe for coconut cookies. I must admit that at first I was skeptical, wondering if this was something simply rolled in coconut and no actual or very little coconut in the cookies. I am happy to report that there is a lot of coconut in the cookies!
The original recipe was adapted to suit my taste. I made and shared the cookies with my neighbours. I had hoped to give some to my taste testers but my neighbours unabashedly called to ask if I had more of the cookies. They are that good.
A few things of note.
● The cookies can be made with or without eggs. I
made mine with eggs.
● Unsweetened desiccated coconut can be used.
● It is best to use powdered sugar so that extra
moisture is not released as would be if regular
sugar is used.
● Make the cookies as small or large as you like. I
made mine large.
These cookies come together quickly and take no time to bake. The cook time would vary depending on the size of the cookies. I encourage you to make these cookies for any time but they would be a perfect treat for the long holiday weekend, with or without your favourite beverage. Coffee, tea, milk, cocoa or ice cold mauby would do nicely.
Coconut Cookies
Yield: 20 large cookies or 40 small cookies
INGREDIENTS
● 7 ounces unsalted butter, room temperature
● 1 ¾ cups powdered sugar
● 2 eggs, room temperature
● 1 ½ teaspoons essence (almond, vanilla or
mixed)
● 7 ounces all-purpose flour
● 1 ½ teaspoons ground cinnamon
● 5 ¾ cups grated coconut
DIRECTIONS
1. Preheat the oven to 325 degrees F and line
baking sheet(s) with parchment paper and set
aside.
2. Using a whisk, mix the butter smooth and then
add the sugar. Cream together until smooth.
3. Add the eggs and mix well and completely then
add the essence and mix to blend in.
4. Mix the cinnamon with the flour and add to the
creamed mixture and stir well to mix.
5. Add the coconut and mix well to incorporate.
6. Using a tablespoon, scoop or whatever
measuring implement you like, take some of the
mixture, roll into a ball and pat lightly to flatten
the top and arrange on lined baking sheet (s).
Repeat until all the cookies are formed.
7. Bake for 20 to 25 minutes or until brown around
the edges. Remove from the oven and transfer to
wire racks to cool. Serve warm or at room
temperature.
Enjoy!
Cynthia
