Crispy Toasted Coconut Cookies

By AzWench

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Details

Adapted from joythebaker.com

Preparation

Step 1

Position a rack in the middle of the oven. Preheat the oven to 300 degrees F.

Spread the coconut on a baking sheet. Bake for about 10 minutes stirring once, until the coconut becomes evenly golden. Watch carefully, as the coconut can darken quickly toward the end of baking. Set aside to cool. Increase the oven temperature to 350 degrees F. Line two baking sheets with parchment paper.

Sift the flour, baking powder, salt and cinnamon into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smooth and fluffy, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg, vanilla and almond extract and mix until blended. On low speed, add the flour mixture, mixing until just incorporated. Use a large spoon to stir in the toasted coconut.

Divide the dough into two portions and pat into a flat rectangle. Cut two large sheets of wax paper, and roll out the portions of dough between the wax paper into a 7 x 12-inch rectangle, about 1/4-inch thick. Remove the top piece of wax paper. I used a round cookie cutter to make cookies, but you can also trim the edges of the rectangle and make rectangular cookies by cutting the dough into 9 rectangles.

Lift the cookies off the wax paper and transfer to the parchment lined baking sheet. If you have trouble lifting the dough, place it in the fridge for a few minutes to harden and then transfer to a baking sheet. Bake one sheet at a time until the edges and bottoms are lightly browned, about 12 to 15 minutes.