Usually, if I'm in the mood for cookies, I make chocolate chip cookies or molasses cookies or maybe oatmeal raisin cookies, or, if I'm feeling ambitious, chocolate crinkles. But the other day I tried out this coconut cookie recipe, and they were so chewy and delicious that I will have to add them to my usual repertoire.
Chewy Coconut Cookies
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup brown sugar
1 cup white sugar
2 tsp vanilla
2 2/3 cups flaked coconut
*The recipe didn't specify whether the coconut should be sweetened or not, but I used unsweetened, and the cookies were plenty sweet. I know that unsweetened coconut can be harder to find, but if you live near here, Froberg's farm store carries 1/2 pound bags of unsweetened coconut for $1.50.*
Directions: Cream together the butter and sugars. Beat in the eggs and vanilla until fluffy. Gradually beat in the flour, then finally, stir in the coconut.
I used a cookie scoop, sorry I don't know what size but the balls were about 1 inch in diameter. Bake on an ungreased cookie sheet in a 350 degree oven for 13 or 14 minutes.
I made the recipe as written and they were quite good, but next time I will use 1/2 whole wheat flour and maybe add a little flax seed meal or oats or something. I find that using whole grains enables me to eat lots of cookies without getting that nasty too-much-sugar feeling. :)