Coconut Cookie
Makes about 50 single cookies, and 25 if sandwiched
1 1/2 cups (190 g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 stick (168 g) unsalted butter, room temperature
1 1/4 cups (240 g) granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup (80 g) unsweetened shredded coconut
Optional fillings: ice cream (any flavor), chocolate ganache (requires 7 oz dark chocolate and 1/3 cup heavy cream) or strawberry jam.
1. Preheat oven to 375 degrees F. Cream butter until smooth.
2. Pour in the sugar and the vanilla extract and beat that in for another 30 seconds.
3. Add eggs one at a time, and allow each one to mix in completely before adding in the next.
4. In a separate bowl, whisk together the flour, baking powder and salt. Then add it to the bowl with butter and sugar.
5. Stir it in and fold in the shredded coconut
6. Scoop tablespoon-sized mounds on to a parchment lined baking sheet. Space them about 2 inches apart since they spread like they mean it.
7. Bake in a preheated 375 degree oven until the edges turn golden, about 10-12 minutes. Let cool. Enjoy as they are or fill with whatever strikes your fancy.
URL to original: https://www.pastrypal.com/2009/09/one-coconut-cookie-three-personalities/