Coconut YumYums
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Serves: 3 dozen
 
The most delicate of coconut macaroons. Easy-easy-easy to make. It's the most delicious coconut cookie I've ever eaten. Makes 3 dozen 2" cookies. They melt in your mouth.
Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • ½ cup confectioners sugar
  • 1 cup butter (2 sticks), softened
  • 1 cup sweetened flaked coconut
Instructions
  1. Mix flour, sugar and cornstarch in a bowl.
  2. Blend in butter with fingertips or a pastry cutter until a soft dough forms.
  3. Round dough in center of bowl, cover lightly and chill in refrigerator for 15-20 minutes.
  4. Preheat oven to 300.
  5. Remove chilled dough from refrigerator. Shape into 1" balls; dampen hands slightly before shaping to make outside of each dough ball a little sticky.
  6. Roll each dough ball in coconut.
  7. Place on ungreased baking sheet or parchment paper 2" apart. They will spread out as they cook.
  8. Bake at 300 for 25 minutes or until the coconut is nicely browned.
  9. Place on a cooling rack; they cool very quickly. Stored in a sealed plastic container, these cookies will keep for 2-3 days; do not store in refrigerator.
Notes
These cookies are ultra-delicate if undercooked, so bake them 'til they're well browned around the edges. Take extra care in storing; use wax paper between layers of cookies. Stored in a sealed plastic container, these cookies will keep for 2-3 days; do not store in refrigerator.
 

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