Coconut lovers, these are for you…
I love these coconut cookies, because they are quick and amazing. You just have to cream the butter, sugar, and vanilla. Add flour and shredded coconut. Roll the balls and bake for 15 mins. These cookies are finished with a coating of powdered sugar to complete a delicious winter dessert. Isn’t that so freakin’ easy?
Goes perfect with a cuppa joe or tea!
Here’s a tip: If you are not a fan of coconut, then replace it with coarse almond and add some almond extract.
You will need:
- 1/2 cup butter, softened
- 1 1/2 tbsp sugar
- 1 tsp vanilla
- 1/4 tsp coconut extract
- 1 cup flour
- 3/4 cup finely shredded coconut (I used half sweetened and other half unsweetened)
- 1 tbsp melted coconut oil, optional
Preheat the oven to 325 F.
In a bowl of your stand mixer with paddle attachment, cream the butter, sugar, and vanilla. On low speed, add flour and shredded coconut. If the mixture seems too dry add a tbsp of coconut oil.
Make small balls (around 24) and place them on an ungreased cookie sheet.
Bake in the preheated oven for 15 mins until the bottom is slightly golden.
Remove from the oven and let it cool for couple mins. Put powdered sugar into a bowl and add warm cookies, gently toss them until coated. Put them back on the sheet. After 10 mins, return to the bowl with sugar and coat again. Cool completely before eating.
Cookies will remain fresh if kept in an airtight container in the refrigerator for up to a week.