Sometimes the simplest recipes are the best and these coconut cookies prove that a tasty treat can be conjured up with just a few ingredients. This makes them not only quick and easy, but also economical.
Coconut cookies are always at the top of my list when I need to fill the cookie jars but don't have a lot of ingredients on hand. It also doesn't hurt that they are my husband's favourites, so they tend to get made quite often.
Although not a macaroon, they have the same subtle coconut taste and flavor, so if you like macaroons, you will love these. And it doesn't matter whether you prefer soft or chewy, there's a recipe for each.
Although you could drizzle melted chocolate over these cookies, I think they are good enough to eat on their own and don't need any further embellishment.
Preheat the oven to 200°C / 400°F. Grease and line a large cookie baking sheet.
Cream the butter and sugar with electric beaters on high speed until the butter is soft and fluffy and the sugar has dissolved.
Add the egg and vanilla and beat only until the egg is blended with the butter mixture.
Sift the dry ingredients over the bowl and beat until the flour is almost incorporated. Stir in the coconut.
Drop tablespoons of the dough onto the prepared cookie sheet and bake in the oven for 10 - 15 minutes or until golden brown.
They will be quite soft when you first take them out of the oven, so leave on the tray for a few minutes. When they are firm enough to handle, transfer to wire racks to cool completely.
Makes about 15
Preheat the oven to 180°C / 350°F. Prepare two baking sheets by lining with baking paper.
Sift together the flour, baking powder, baking soda and salt.
In a large bowl cream the butter and both the sugars until the mixture has lightened in color and becomes soft and fluffy.
Add the egg and vanilla and beat on low speed until just combined. Add the sifted flour mixture and, with the mixer on low speed, beat until the flour is almost mixed through.
Add the coconut and stir through until all the ingredients are combined.
Drop tablespoons of the dough onto the prepared baking sheets spacing the cookies about 2 inches apart.
Bake the cookies for about 10 - 15 minutes or until a golden brown.
Leave the cookies to cool briefly on the trays then transfer to wire racks to cool completely.