Coconut Butter Cookies
Serves 6
Coconut Butter Cookies are an easy cookie to prepare and quite delicious too! This recipe is for a small batch but it can be easily doubled or tripled to feed more hungry people!
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Prep Time
4 hr 15 min
Cook Time
10 min
Total Time
4 hr 25 min
Prep Time
4 hr 15 min
Cook Time
10 min
Total Time
4 hr 25 min
Ingredients
  1. 1 cup unbleached all-purpose flour
  2. 1/3 teaspoon baking soda
  3. ¼ teaspoon salt
  4. 1/3 cup unsalted butter, softened
  5. 1/3 cup light brown sugar, packed
  6. 1/3 cup granulated sugar
  7. 1 medium-sized egg
  8. ½ teaspoon vanilla extract
  9. 1 teaspoon coconut liqueur
  10. 1 cup sweetened flaked coconut
Instructions
  1. Combine together flour, baking soda and salt. Sift once and set aside.
  2. 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.
  3. When you are ready to bake the cookies, preheat oven to 325°F. Line cookie sheets with baking paper or waxed paper.
  4. 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.
  5. Allow cookies to cool on sheets for 2 to 3 minutes then transfer to wire racks to cool completely.
Notes
  1. You may reduce coconut flakes to ¾ cup and add ½ cup finely chopped nuts to the batter for variation.
  2. 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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