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Coconut, a common ingredient in many recipes from India, packs these chewy, macaroon-style cookies.
Ingredients
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
2 large eggs, at room temperature
1/2 cup sugar
2 tsp. vanilla extract
31/2 cups sweetened flaked coconut
Directions
Preheat the oven to 350 degrees. Line several baking sheets with aluminum foil and lightly butter the foil. In a medium-size bowl, stir the flour, baking powder, and salt.
In a large bowl, using an electric mixer set on high speed, beat the eggs and sugar for 4 to 5 minutes or until the mixture thickens and is light in color.
Beat in the vanilla extract. Using a rubber spatula, stir in the flour mixture, then fold in the coconut.
Drop the dough by heaping tablespoonfuls (each cookie should contain about 2 tablespoons of dough) onto the prepared baking sheets, leaving about 2 inches between the cookies. One sheet at a time, bake cookies for 10 to 15 minutes or until the edges are just starting to brown.
Place the baking sheet on a wire rack and cool for about 10 minutes. Using a metal spatula, transfer the cookies to the wire rack and cool completely.
When cool, store the cookies in an airtight container.
Makes about 24 cookies.
Ingredients
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
2 large eggs, at room temperature
1/2 cup sugar
2 tsp. vanilla extract
31/2 cups sweetened flaked coconut
Directions
Preheat the oven to 350 degrees. Line several baking sheets with aluminum foil and lightly butter the foil. In a medium-size bowl, stir the flour, baking powder, and salt.
In a large bowl, using an electric mixer set on high speed, beat the eggs and sugar for 4 to 5 minutes or until the mixture thickens and is light in color.
Beat in the vanilla extract. Using a rubber spatula, stir in the flour mixture, then fold in the coconut.
Drop the dough by heaping tablespoonfuls (each cookie should contain about 2 tablespoons of dough) onto the prepared baking sheets, leaving about 2 inches between the cookies. One sheet at a time, bake cookies for 10 to 15 minutes or until the edges are just starting to brown.
Place the baking sheet on a wire rack and cool for about 10 minutes. Using a metal spatula, transfer the cookies to the wire rack and cool completely.
When cool, store the cookies in an airtight container.
Makes about 24 cookies.
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