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Coconut Cookies |
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Serves: 24
Print this Recipe
(Galletas de Coco)
Category: Cookies
Makes about 24 cookies
Mexican bakeries (panaderias) offer a variety of cookies, and coconut is often among the selections. Toasting the coconut briefly in the oven gives the cookies an especially good taste.
3/4 cup sweetened flaked coconut
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4 1/2 tablespoons unsalted butter, at room temperature
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 large egg
1/4 teaspoon pure vanilla extract
1. Preheat the oven to 375°. Spread the coconut on a baking sheet and toast until pale golden, 3 to 4 minutes. Cool coconut on a plate.
2. In a small bowl, mix together flour, baking soda, and salt. In a large bowl with an electric mixer, beat together the butter and the sugars until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Using a wooden spoon or rubber spatula, stir in the flour mixture and coconut until well combined.
3. Drop by teaspoons about 1 inch apart on ungreased cookie sheets and bake on the middle shelves of the oven about 8 to 10 minutes or until golden. Cool 1 minute on the baking sheet, and then transfer to racks to cool completely. Store, covered, at room temperature about 4 to 6 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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