Yet Another Cookie Recipe: Crinkly Coconut Cookies

I promise this is not a cookie blog, but I am very proud of these cookies. Thank you to my colleagues for taste-testing. Shredded coconut is a delight of modernist cooking – and its ready availability makes this recipe possible. I talked about Jewish uses of coconut in my 2018 post on Southeast Asian ingredients in Jewish cooking.

Golden cookies on plates
The cookies! They are crinkly and soft

Crinkly Coconut Cookies

Makes 24-30 cookies

1 stick butter, softened

1 cup white granulated sugar

1 egg or 1 flax egg

1 teaspoon vanilla extract

1 ½ cups white all-purpose flour

1 ½ tsp baking powder

½ tsp ground allspice

¼ tsp salt

1 cup unsweetened shredded coconut

  1. Preheat your oven to 375F/190C. Line two sheet pans with parchment paper.
  2. Cream the butter and sugar together until light and fluffy – I use an electric mixer, but you can use a wooden spoon or a fork.
  3. Add the egg or flax egg and vanilla and combine.
  4. Sift together the flour, baking powder, allspice, and salt, then mix in the coconut.
  5. Fold the flour-coconut mixture into the butter mixture until thoroughly combined. You should have a soft, not too sticky dough.
  6. Roll the dough into 1 ½ inch/4cm balls (the size of a walnut), then squash to flatten a little. Place the balls 2in/5cm apart on the parchment-lined pan.
  7. Bake for 12 minutes.
  8. Remove from the oven and let sit on the sheet for another 10 minutes.
  9. Remove from pan and let cool. Store in a sealed container for up to a week.

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