Coconut Blissness

Inside and Out Coconut Cookies


This is a chewy and very coconut-y cookie. Pretty darn perfect.



1 package (14 ounces) sweetened shredded or flaked coconut (5 1/3 cup)

1 cup sugar

½ teaspoon salt

¼ teaspoon baking powder

½ cup (1 stick) chilled unsalted butter, cut into small pieces

1 large egg

1 teaspoon vanilla extract

1 ½ cups all-purpose flour (spooned and leveled)



Preheat oven to 350 degrees.


Set aside 2 cups loosely packed cups of coconut in a food processor along with sugar, salt, and baking powder. Process until finely ground.

Add butter and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour and pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not over mix).

Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut. (I roll the dough then roll in coconut and press in my palm to get it all coated).

Arrange balls, about 2 inches apart on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes, then transfer to a wire rack to cool completely.

Makes approx. 36.  Can be easily doubled if your processor is big enough.