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Coconut Crisps

I mourn my lack of singing ability every time O Holy Night comes on the radio. Man, do I wish I could sing the bananas out of that song! Mind you, my lack of musical ability doesn’t even begin to stop me from belting it out at the top of my lungs. My poor, unfortunate children who have to listen to me sing!

It’s one of my life’s greatest heartaches; my longing for even a pinch of musical ability. I would have been a Broadway star. Or maybe taken Michael Flatley’s place as the fast-stepping star of Riverdance. At least I could have tried, if I’d had even an ounce of talent to pursue that path. But I’m resigned to simply sing along with the soundtracks and watch episodes of So You Think You Can Dance, with both admiration and envy in my heart. It just wasn’t the path my life was meant to take.

But, I can bake.

And I can play around with ingredients to create delicious treats, like these coconut crisps. O holy night, are these good! Thin, crispy, and buttery. We’re going coconuts over these cookies around here. It’s gonna take a lot of self-control to save some for our Christmas guests. I promise I’ll try.

Coconut Crisps

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup flour
  • 2 cups sweetened, shredded coconut

Directions

Using a hand-mixer, blend together the butter and sugar until pale and creamy. Add the salt, vanilla, and egg. Beat until well-blended. Blend in the flour and the coconut. Form the dough into a ball and refrigerate for about 30 minutes, until firm and moldable. Form the dough in a log shape, about 2 inches in diameter. Wrap the log in the wax paper and roll the dough to make it as even and round as possible. Freeze for at least 2 hours, until hard.

Preheat oven to 375 degrees. Cut the dough into 1/4 inch slices. Arrange the slices on cookies sheets, at least two inches apart. Bake for 8-10 minutes until golden brown around the edges and on the bottom. Allow to cool for a few minutes on the baking sheet, then carefully transfer to a cooling rack. The cookies will be soft initially, so you can somewhat adjust the shape, if necessary. Store the completely cooled cookies in an air-tight container.

Makes about 3 dozen

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11 responses »

  1. I was wondering if the coconut used was the sweetened or unsweetened kind?

    Reply
  2. I wonder the ” 2 sticks butter” what weight refer to.

    Reply
    • Hi Maria,
      Sorry, I sometimes forget that not all of my readers purchase their butter in “sticks”. 2 sticks is 1 cup of butter or 16 tablespoons.
      Thanks for your question. I’ll update the recipe.

      Reply
  3. Hi Amy, I’ve tried a few of your recipes and love them because they are straightforward and delicious! I’m in the process of making these cookies (which I have not stopped thinking about since you posted them last week!) and I have very squishy dough, even after an hour in the fridge. (I used butter at room temp, wonder if I should have used cold butter?) What should the dough be like when I’m making the log? How do you role out the log – after it’s rolled in the wax paper? I just rolled with my hands but it isn’t even by any stretch! Thanks for your help and your wonderful blog!

    Reply
    • Hi Dana,
      Thanks for your comments. Sorry you’re having trouble with the dough. It should definitely get pretty solid in the fridge. There’s a ton of butter in the recipe, so once it rechills, it should be pretty firm. You were right to start with softened butter, in order to cream it together with the sugar, but perhaps your butter was a bit warmer than mine was. I’d give it a bit more time in the fridge. It should firm up. To make the log, I formed a rough log shape first and then wrapped it in the wax paper. Once it was in the wax paper, I rolled it back and forth until it was more even. I also sort of pushed inward at both ends, since my ends were more narrow than the center and then rolled it back and forth again to smooth it out. It doesn’t need to be perfect if you’re ok with your cookies being slightly different shapes or sizes.
      Hope that helps a bit. Let me know how it works out!
      Amy

      Reply
  4. Thank you Amy, I persevered and it was so worth it. They are incredibly delicious! A definite keeper recipe!

    Reply
  5. I have a deep love for coconut, I always have. I think this will satisfy me. ;)

    Reply
  6. My dog Fred, who is the canine equivalent of a sloth, almost bit my fingerprints off to get at this cookie … they were beyond delicious!

    Reply

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