I love coconut but never mixed it with chocolate or such. I like the taste of the coconut to be there in all it's glory! This is a favorite cookie recipe that even my coconut-hating husband has grown to enjoy!
Coconut Wafers
1/2 cup shortening
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup fine, flaked coconut, slightly toasted
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
Preheat the oven to 400 degrees. To toast the coconut, spread it out on a baking sheet and place in the oven. Keep a close eye on this as it will go from delightfully toasty to nasty charcoal quickly! Remove toasted coconut from baking sheet onto a plate so it cools down.
Cream soft shortening and sugar together until light. Beat in egg and vanilla. Stir in coconut. Add dry ingredients, mixing thoroughly. Shape into two, long rolls on waxed paper. Chill 6-8 hours our until firm. Cut into thin slices and bake on baking sheets prepared with vegetable spray. Bake for approximately 8-10 minutes or until golden brown around the edges. Makes approximately 5 dozen cookies.
For an extra touch, melt some chocolate or white chips, dip the cookies, after baking, to cover half, let excess chocolate drip off and place on waxed paper to harden.
Coconut Wafers
1/2 cup shortening
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup fine, flaked coconut, slightly toasted
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
Preheat the oven to 400 degrees. To toast the coconut, spread it out on a baking sheet and place in the oven. Keep a close eye on this as it will go from delightfully toasty to nasty charcoal quickly! Remove toasted coconut from baking sheet onto a plate so it cools down.
Cream soft shortening and sugar together until light. Beat in egg and vanilla. Stir in coconut. Add dry ingredients, mixing thoroughly. Shape into two, long rolls on waxed paper. Chill 6-8 hours our until firm. Cut into thin slices and bake on baking sheets prepared with vegetable spray. Bake for approximately 8-10 minutes or until golden brown around the edges. Makes approximately 5 dozen cookies.
For an extra touch, melt some chocolate or white chips, dip the cookies, after baking, to cover half, let excess chocolate drip off and place on waxed paper to harden.
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