Serves: 36
Total Calories: 170
1. Heat oven to 375°. Have baking sheets ready.
2. To make cookies, spread coconut on a baking sheet. Bake 5 minutes, then stir every minute until toasted evenly. Cool. Mix flour, baking soda, and salt. Beat butter and sugar in a large bowl with electric mixer until fluffy. Beat in eggs and vanilla. On low speed, gradually beat in flour mixture. By hand, stir in toasted coconut. (Chill 30 minutes if very soft.)
3. To make glaze, stir together powdered sugar, hot water, and salt until smooth and pourable, adding additional hot water if too thick.
4. Drop dough by rounded tablespoonfuls about 3 inches apart onto baking sheets. Bake 12 to 15 minutes until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks.
5. To glaze cookies, drop hot cookie into glaze, top of cookie down, then flip over to glaze the bottom. Lift cookie from glaze with a large meat fork. Use a table knife to scrape excess glaze from bottom of cookie. (If you put the bottom of the cookie into the glaze first, it will soak up too much glaze.) Place glazed cookies on wire racks to dry.
This Cocosellas recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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