November 6, 2013
A sweet and delicious cookie that is crisp and chewy. My family ate these up in a hurry.
Makes about 3 dozen
1 package (14 ounces) sweetened shredded (5 1/3 cups)
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, (spooned and leveled)
Preheat oven to 350 degrees.
Set aside 2 loosely packed cups of coconut on a plate.
Place remaining in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth.
Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix). Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut.
Roll into balls, coating with coconut.
Arrange balls, about 2 inches apart, on baking sheets.
If you prefer a flatter cookie, press slightly with a glass before baking adjusting your baking time.
Bake until lightly golden, 23 to 25 minutes.
Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.