This coconut cookie recipe delivers a mellow, lightly sweet-tasting cookie that’s the perfect complement to a bowl of ice cream. And while we doubt you’ll have any left over
Coconut cookies are the ideal cookie to have on hand: They’re sweet, but not too sweet. And because of the versatility of coconut, you can easily make these cookies your own by adding chocolate, caramel chips or even nuts to the recipe. On their own, they’re packed full of delicious, sweet coconut flavor, making them just as yummy as is.
Ingredients
- 1/2 stick butter, softened
- 1 cup packed brown sugar
- 1/4 cup granulated sugar, plus extra for topping
- 1 egg
- 1/8 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
- 3/4 cup sweetened shredded coconut
How To Make Washboard Cookies
- Cream together butter and sugars in large bowl. Slowly mix in eggs, water, and flavor extracts.
- In another bowl combine remaining ingredients. Slowly add the dry ingredients to the wet, mixing between additions.
- Place dough in refrigerator for 60-90 minutes.
- When ready to bake preheat oven to 400˚F. Roll out dough into balls about 1 inch across. Place on lined baking sheets about 2 inches apart. Flatten with back of fork and sprinkle lightly with granulated sugar.
- Bake for 8-10 minutes or until under sides become golden. Do not overbake.
- Allow to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
