Oct 13, 2000
Coconut Cookies
These delicious cookies are so easy to make and are perfect for a large crowd.
coconut-flakes,coconut,cookie,butter,egg,sugar,christmas-cookies,cookie-recipes,coconut-cookies,saveur-advent-calendar,saveur-cookie-advent,
var omni_channel = "Recipes";
var omni_prop4 = "article";
var omni_prop9 = "Coconut-Cookies";
var omni_prop10 = "15124";
var omni_prop16 = omni_channel + ":" + omni_prop9;
var omni_prop11 = omni_prop16;
var omni_prop12 = omni_prop11;
var omni_prop13 = "coconut-flakes,coconut,cookie,butter,egg,sugar,christmas-cookies,cookie-recipes,coconut-cookies,saveur-advent-calendar,saveur-cookie-advent,";
var omni_pageName = "saveur:" + omni_prop12;
Credit: Christopher Hirsheimer
MAKES ABOUT 24 COOKIES
INGREDIENTS
2 cups sweetened coconut flakes
1/2 cup sugar
1 tbsp. flour
4 tbsp. melted butter
2 egg yolks
1 whole egg
INSTRUCTIONS
Moisten your hands with water to aid in forming the balls. Preheat oven to 350°. Mix coconut flakes, sugar, flour, melted butter, egg yolks, and whole egg in a medium mixing bowl until ingredients hold together. Roll dough into walnut-size balls and bake on parchment-lined baking sheets until golden on top, about 15 minutes.
This article was first published in Saveur in Issue #33
Is the tablespoon of flour the correct measure?
As LIZLOW8 mentioned, these were a buttery, melted mess and the dough did not hold together. However, I baked them long enough to get some nice crispy lacy edges and a soft chewy lump in the center and they tasted quite good. I used coconut FLAKES (although I suspect the writer meant to say 'shredded'), as the recipe says, but I could not find sweetened flakes anywhere, so I used unsweetened. I added about 1/4 cup more sugar to make up for the unsweetened flakes, but I don't think I would do that again.
After I baked the first half of the dough, I added about 4-6 more TBSP of flour until it started to look dough-ey. They baked up more cookie-like, but they were not as interesting as the first round.
So, let's call these (based on the original recipe and using unsweetened flakes) COCONUT BUTTER CRISPS. Give them a try as an experiment!
I used a bag of sweetened flaked coconut. I added an extra 1 1/2 tablespoons of flour to stiffen up the dough a bit based on the previous comments. It was a very loose dough-more like a batter. And very sticky. Amazingly it stayed together in balls when I placed on a cookie sheet. Most kept their shape and looked exactly like the picture. I dipped the bottoms in melted chocolate. They were delicious. I would make them again just based on the simple ingredient list and quick start to finish time.
[I have never seen an Editor's note on these comments either]
I don't have issue #33 but I DO have issue #35 which contains this correction in the back:
>> THE RECIPE for Rosa Ross's coconut cookies in "Original Fusion" (March 1999) should have called for unsweetened, not sweetened, coconut flakes. <<
It looks like the amount of flour is correct after all. I hope that helps. I'll be trying this again when I get the chance.