Here’s one for the coconut lover’s out there…
I wanted something different. Lately, I’ve been baking so much with nuts and chocolate. (Chocolate: Is there anything that it can’t improve?)… Anyway, I guess I was feeling kind of… oh, I don’t know… shall we say… dependent. Who wants to be dependent on an ingredient? Not me… So in today’s cookie, you won’t find a drop of chocolate nor a crumb of a nut.
The coconut flavour is achieved by extract and coconut yogurt, then balls of dough are rolled in a sugary coconut mixture. The result: tender, coconutty decadence.
2 3/4 cups All-Purpose Flour
2 tsp Cream of Tartar
1 tsp Baking Soda
1 cup Margarine
1 1/2 cups Sugar
1/2 cup Coconut Yogurt
1/2 tsp Coconut Extract
1/4 tsp Rum Extract
6 tbsp Shredded Coconut
4 tbsp Sugar
Preheat oven to 400°F.
Make the coating by stirring together the shredded coconut and 4 tablespoons of sugar. Set aside.
Stir together flour, cream of tartar, and baking soda. Set aside.
Beat the margarine and sugar until light and fluffy… Don’t be lazy with this step, otherwise the texture will disappoint. I beat this mixture for 2 – 3 minutes… Add yogurt and extracts and continue beating until the mixture resembles thick whipped cream.
Mix in the flour mixture in two additions, mixing until just combined. Do not over mix, or your cookies will be tough.
Using a tablespoon to measure, scoop dough and roll into a ball. Roll ball in the coconut/sugar coating. Place balls on an ungreased cookie sheet, spaced 2 inches apart.
Bake for 7 – 8 minutes. Allow to cool on baking sheet for 2 minutes before transferring to cooling rack.
Makes about 48 cookies.