Sorry I haven’t posted in a while. Our lab’s biggest research grant just got submitted yesterday so the past few weeks have been wild, in the most scientific way that word implies.
My mom forwarded a cookie recipe that some of her colleagues had tried. At first I was a little apprehensive about coconut cookies, but these are pretty addictive. I went a little on the underbaked side to make sure I didn’t overbake and turn them into a crispy, instead of chewy, cookie.
Chewy coconut cookies
– 1 1/4 cups all-purpose flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup butter, at room temperature
– 1/2 cup brown sugar*
– 1/2 cup white sugar*
– 1 egg, at room temperature
– 1/2 tsp vanilla extract
– 1 1/3 cups flaked coconut
*The only flaked coconut I could find was sweetened, and very much so, so I only used a stingy 1/2 cup each of the brown and white sugar. The cookies were still a tad sweet for my taste and I will probably reduce the sugar even more next time.
1. Combine the dry ingredients (flour, baking soda, salt) in a small bowl.
2. In a medium bowl, cream the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture and then mix in the flaked coconut. It will seem too dry at first but everything will come together in a butterscotch-coloured cookie dough.
3. Drop cookie dough by teaspoonfuls onto an ungreased cookie sheet. These spread substantially so adjust accordingly.
4. Bake in a preheated 350F oven for 8 to 10 minutes, or just until the edges are lightly toasted and the middle doesn’t seem overly gooey (I baked them closer to 8 minutes). Cool on wire racks.