Sometimes a little cookie can top off a meal, dress up a cup of coffee, and put a smile on a child’s face. I enjoy making cookies for my grandkids. In fact, I make them more now than I did for my own kids. I think time was more of a factor back then. Anyway, I like a homemade cookie that isn’t too big or too small, a bit soft and chewy, and not filled with chocolate or peanut butter. Coconut is a healthy food for growing kids. I think it’s good for everyone. These coconut cookies are easy to make. I make my cookies on the small side. Little ones would rather have two small cookies than one big one! These cookies are good just as they are, but a lemony drizzle of icing would make them a bit more fancy. Either way, they are good!
1¼-cup all-purpose flour
½ teaspoon baking soda
pinch of salt
½ cup butter or margarine
½ cup brown sugar
½ cup white sugar
1 large egg at room temperature
½ teaspoon coconut extract or vanilla extract
1 ½ cup flaked coconut
In a medium bowl cream the egg and butter together. Add the brown and white sugar and extract. Mix until smooth. Add the salt, baking soda, and flour. Mix well to incorporate all the flour. Blend in the coconut.
Preheat your oven to 350˚. Line cookies sheets with parchment paper and drop dough by generous teaspoons full, placing them three inches apart. Bake for 8-10 minutes or until just lightly toasted. Do not allow the cookies to get too brown. Remove to cooling rack. Store in airtight container once completely cooked.
Makes about 3 dozen cookies.
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