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.
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.