I only just shared a fabulous coconut macaroon recipe with you, so you might be a little surprised to see another coconut cookie so close on its heels. Well, I love those first macaroons intensely, but they do take some time, and they’re big, intense, special occasion dessert cookies.
These little beauties, on the other hand, are oh-so-simple, feather light, bite-sized, and still pack a delicious coconut punch. These are an everyday coconut cookie, perfect for a last minute treat.
When this cookbook arrived in the mail, I could hardly wait to get started. 250 of the best cookies? I need each one in my life. Paging through the cookbook initially, it was easy to get overwhelmed and sidetracked by chocolate chips, pumpkin spice, and frosting sandwiches. I do love a good cookie. 250 cookies is even better.
But sometimes the simplest, most unassuming recipes turn out to be some of the most delicious, so I chose to make first some coconut macaroons that didn’t seem too exciting at first glance. The ingredient list was short and I had everything on hand, and it made a small batch, and I really like coconut. The only change I made was to reduce the cooking time, since I didn’t want them quiiite as golden as pictured:
Ok, mine also don’t have the pretty peaked tops, but I think they’re pretty adorable in their own way.
The inside of these cookies is light, airy, fluffy coconut, all surround by slightly crispy you-guessed-it-GOLDEN coconut :) And with 249 other cookies to try, this is a book you’ll want to have handy for any time a cookie craving hits…if you’re like me, that’s far too often.
- 2 egg whites
- 1⁄2 tsp vanilla
- 2 Tbsp cake and pastry flour
- 1⁄2 cup granulated sugar
- 1⁄4 tsp salt
- 2 cups shredded coconut
- Preheat oven to 350 degrees Fahrenheit. Line large cookie sheet with parchment paper or foil.
- In a bowl, beat egg whites and vanilla until soft peaks form.
- In another bowl, whisk together flour, sugar and salt. Fold in beaten egg whites with a spatula, then fold in coconut, blending thoroughly.
- Drop by rounded teaspoonfuls (5 mL), about 2 inches (5 cm) apart, onto prepared cookie sheet. Bake in preheated oven for 16-20 minutes or until as golden brown as you like (I went with about 16 minutes). Immediately transfer to wire racks to cool.
*I received a copy of this cookbook from the publisher for review. I was not otherwise compensated for this post, and all opinions are, as always, my own. Up with cookies!