Coconut Butter Cookies
- 1 cup unbleached all-purpose flour
- 1/3 teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup unsalted butter, softened
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 medium-sized egg
- ½ teaspoon vanilla extract
- 1 teaspoon coconut liqueur
- 1 cup sweetened flaked coconut
- Combine together flour, baking soda and salt. Sift once and set aside.
- Cream together butter, light brown sugar and granulated sugar over medium speed until light and fluffy. Add egg, vanilla and coconut liqueur. Continue beating until well-combined, scraping down the sides of bowl with a rubber spatula as needed. Add sifted flour mixture by spoonfuls while beating, until incorporated. Remove bowl from mixer and fold in flaked coconut. Cover bowl and chill at least 4 hours, preferably, overnight.
- When you are ready to bake the cookies, preheat oven to 325°F. Line cookie sheets with baking paper or waxed paper.
- Drop batter by tablespoons over baking paper, leaving about 2- to 3-inch spaces between each mound of batter. Place one cookie sheet on middle rack and bake for 7 to 8 minutes for soft, chewy cookies, until centers are lightly browned. For crispy cookies, bake for 8 to 10 minutes or until cookies are golden brown.
- Allow cookies to cool on sheets for 2 to 3 minutes then transfer to wire racks to cool completely.
- You may reduce coconut flakes to ¾ cup and add ½ cup finely chopped nuts to the batter for variation.
- To make the recipe more kid-friendly, omit coconut liqueur and replace with ½ teaspoon coconut extract. Freezing batter, instead of just chilling it, would yield flakier cookies.
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