Coconut Cookies (S ource: Maida Heatter's New Book of Great Desserts (Alfred A. Knopf, 1982, pg. 307 and Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 191 . ). An easy recipe for a delicious cookie. The dough needs to refrigerate overnight so plan accordingly. The cookies are very crisp. They are addictive! 3 1/2 ounces (1 to 1 1/3 cups) shredded coconut 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 6 oz. ( 1 1/2 sticks) unsalted butter 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 cup light or dark brown sugar, firmly packed 1 egg Makes about 36 cookies Heat the oven to 325. Spread the coconut evenly on a shallow baking pan. Bake for 3-4 minutes. Stir. Return to oven and bake an additional 3-4 minutes or until the coconut is lightly toasted. Set aside. Sift together the flour, baking powder, salt. Set aside. Cream the butter in a mixer bowl. Add the vanilla and almond extracts. Add the sugar and the ...
Baking my way through Maida Heatter's recipes