Coconut Cookies
Galletas de Coco
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.
Equipment
- oven
- Baking sheet
- Small bowl
- Wooden spoon
Ingredients
- Makes about 24 cookies
- ¾ cup sweetened flaked coconut
- 2 ⁄3 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4½ tablespoons unsalted butter at room temperature
- ¼ cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg
- ¼ teaspoon pure vanilla extract
Instructions
- 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.
- 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.
- 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.
Notes & Wine Advice
Store, covered, at room temperature about 4 to 6 days.