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| These have a cake-like texture and quite chewy due to all the shredded coconut! |
Furthermore, this recipe is not complicated. Basically, you cream, sift and then mix before dropping onto your cookie sheets for baking. In fact, you can speed along with this by using a small round squeeze scoop for this purpose. The way that you don’t stick is by keeping a cup of cold water handy to dunk the scoop back in after you finish one and are ready for a new cookie.
My Chewy Coconut Puffs
1-1/3 cups of flour
1/4 teaspoon of salt
½ cup or 1 stick of butter
2/3 cup of sugar
2 large eggs
1 teaspoon of vanilla
½ teaspoons of almond extract
1-1/2 cups of grated coconut
1 teaspoon of baking powder, leveled
Cream the butter and sugar thoroughly until fluffy in your mixing bowl.
Add the eggs, one at a time and beat into the creamed ingredients with your electric mixer along with the extracts.
Sift together the flour, salt and baking powder in another mixing bowl. Then add slowly to the creamed ingredients and eggs. I prefer to finish mixing with just a wooden spoon.
The last ingredient that I add is the shredded coconut flakes and gently incorporate this until well combined.
Drop onto greased cookie sheets with either a small round squeeze scoop or using two teaspoons to deposit small balls of the dough.
Bake in a 375-degree oven for about 10-12 minutes, depending on how your oven is regulated. The cookies will lightly brown at the bottom.
You get about three dozen small cookies.
ENJOY!
