My six year old has been asking to make coconut macaroons with me for quite some time. The other day we were at our local (best ever...WEGMANS) supermarket and drooling over their fresh baked cookies. They are ridiculously priced per pound but the coconut cookie sparked my interest. It looked like a macaroon, but was flatter. He noticed too and reminded me "we still need to make those cookies", so after a quick snack and google search, I settled on this straightforward recipe. We lucked out! The flavor was intense since it's made with coconut oil and shredded flakes plus it's got the texture of a sugar cookie, which I adore.
- 1 cup coconut oil
- 1 1/2 cups granulated sugar
- 2 tsp vanilla
- 2 eggs
- 3 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup shredded coconut
- additional sugar to roll cookies in
Preheat oven to 350. Sift flour, baking powder and salt together and set aside. In the bowl of an electric mixer, beat the coconut oil, sugar and vanilla together until creamy. Add in the eggs, one at a time until fully incorporated. Slowly add in the dry ingredients into the wet mixture. Do not over mix. Lastly, fold in the coconut. Roll dough into 1" to 1 1/2" balls then roll in the sugar. Place on cookie sheets lined with parchment paper and bake for 11-13 minutes and remove. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
makes about 3 dozen delicious cookies