Wednesday, January 14, 2009

Chewy Coconut Cookies

These cookies are very nice too. We have found that even people who don't like coconut like these cookies. Elisa, after eating one fresh from the oven one day said "These are like a soft, warm cloud of coconutty goodness melting in your mouth." From my dear one who doesn't really care for cookies anymore, that was the ultimate compliment.

The recipe is from the Land o' Lakes butter site.


Loaded with coconut and butter, these chewy cookies are bound to become family favorites.

Preparation time: 30 min Baking time: 9 min
Yield: 5 dozen cookies

1 c. butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 1/2 cups sweetened flaked coconut
30 red or green candied cherries, halved

Heat oven to 350°F. Combine butter, sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in coconut by hand.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Press 1 cherry half onto center of each cookie. Bake for 9 to 13 minutes or until edges begin to brown. Remove from cookie sheets.

Recipe Tip
Proper storing keeps cookies at their best. If you will not be eating your cookies within three days, freeze them. Make sure the cookies are completely cool before placing them in storage containers. Otherwise, they’re likely to stick together. Keep soft or chewy cookies separate from crisp ones.

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