For a quick and delicious cookie that takes you to the tropics, try this coconut almond cookie! Drop cookies are the easiest to make because all mixing is done in one bowl and a dollop of dough will do.
Prep: 20 minutes Baking Time: 12 minutes per batch Yield: 5 dozen
1/2 cup butter, softened
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups unbleached all-purpose flour
2 cups unsweetened shredded coconut
1 1/2 cups chopped almonds (or pecans or macadamia nuts)
|No food processor? No problem! Buy the nuts pre-chopped or use a sharp knife to chop them up!|
In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking soda; beat until combined. Beat in eggs, sour cream, and vanilla. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in coconut and nuts. Drop dough by rounded teaspoons 1-2 inches apart (I started with 2 inches apart, fitting 12 cookies per sheet, but noticed they didn't spread much so then I went to 1 inch apart, fitting 20 cookies per sheet) onto parchment-lined baking sheets. Baked at 350°F for 12 minutes, or until tips of shredded coconut sticking out are lightly golden brown. Remove cookies and cool on wire racks.
Recipe adapted from The Little Guides: Cookies.