Art Pottery, Politics and Food
Thursday, March 13, 2003
I've been tunneling through spiral notepads of old recipes all afternoon hunting for a particularly wonderful cookie. I had given up hope. But then, a prayer to Saint Anthony (Tony, Tony...) and blammo...thar she blows! Enjoy!

Toasted Coconut Cookies
preheat oven 375

1 1/2 cups Toasted Coconut
1 1/4 cups All Purpose Flour
1 Tsp Baking Soda
1/2 Tsp Salt
1 1/4 sticks Butter (1/2 cup plus 2 Tbsp), softened
1/4 cup Granulated Sugar
1/2 cup packed Light Brown Sugar
1 Egg
1 Tsp Vanilla

Spread coconut onto baking sheet. Toast Coconut in oven stirring occasionally until pale gold, 4-5 minutes. Cool
Sift Flour, Soda and Salt. Beat Butter and Sugars until light and fluffy. Beat in Egg and Vanilla. Add Flour and Coconut.
Place Tsp-sized balls of dough onto an ungreased cookie sheet. Bake for 8 to 10 minutes. Cool on baking sheet!
Superb with vanilla ice cream!
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