Sunday seems to be on the road to becoming a regular bake day for me. While everyone is out absorbing the last strong rays of summer sunshine in the parks and on terraces in Paris, I'm more inclined to stay in and toil in the kitchen. The last two Sundays are no exception. I've been going through a cookie phase and have been trying out lots of different combinations, textures and sizes and since I had a bag of sweetened coconut to use up (a thoughtful gift from a visiting friend from the States who knows France doesn't carry big, practical bags), coconut cookies were on the menu.
Back in May, I made coconut macaroons which were perfect around Passover since they do not contain any leavening agents but they didn't really feel like a cookie. So I searched for a recipe that would not only appease my craving and use up that lingering bag of coconut and not consume too much of my afternoon. Aside from having already started the baking process before I realized the recipe really needed a food processor, there were no unwanted surprises.
So if you like coconut and enough cookies to last well throughout the work week (mine were my lunchtime dessert!), these are for you. I can’t emphasize enough how simple they are to make which for me, was their selling point.
What you’ll need
5 1/3 cups of sweetened shredded coconut (equates to one package of Baker’s Angel Flake Coconut)
½ cup sugar
½ teaspoon salt
1 stick of chilled butter, cut into very small pieces (I initially cut the butter into cubes and it was still too big to mix – keep it tiny!)
¼ teaspoon baking powder
1.5 cups leveled all-purpose flour
*optional: 1 teaspoon vanilla extract
Pre-heat the oven to 350°F (177°C).
Put 2 cups of the sweetened coconut on a plate and set it aside for later. Put the sugar, salt, baking powder and remaining 3 1/3 cups of coconut into a food processor (this is where I used a hand mixer which seriously lengthened the process) and process until the ingredients are finely ground.
Add the butter into the food processor, mixing until there are no visible lumps. Add the egg, then the vanilla, processing until smooth.
Add the flour progressively, mixing bit by bit. Process until a crumbly dough forms.
Scoop 1 tablespoon worth of dough per cookie and roll it in the coconut you set aside on the plate. Make sure you roll the dough in between your hands to form a ball.
Places the coconut balls on a baking sheet about 2 inches apart. Bake for about 25 minutes, checking that the bottoms do not burn. You will know they are done when they are good and golden .
Let cool on wire rack. Best when 100% cooled and chewy! Just the right amount of sweet. Bon appétit!
Photo courtesy of Lindsey Tramuta for Bitch Buzz