:max_bytes(150000):strip_icc()/coconut-159132635-587558f63df78c17b6d88f1f.jpg)
Nutritional Guidelines (per serving) | |
---|---|
51 | Calories |
3g | Fat |
5g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings: 60 | |
Amount per serving | |
Calories | 51 |
% Daily Value* | |
Total Fat 3g | 4% |
Saturated Fat 2g | 10% |
Cholesterol 21mg | 7% |
Sodium 34mg | 1% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 1% |
Protein 1g | |
Calcium 9mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These buttery ​brown toasted coconut cookies are made with the addition of toasted coconut.
Ingredients
- 1 cup grated coconut
- 3/4 cup (6 ounces) unsalted butter, at room temperature
- 1 cup brown sugar, firmly packed
- 1 medium egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Steps to Make It
-
Gather the ingredients. Pre-heat oven to 350 F.
-
Spread the coconut in shallow pan. Bake at 350 F for about 10 to 15Â minutes, frequently stirring until lightly browned and toasted all over.
-
Cream butter in a large bowl with electric mixer or in the bowl of stand mixer. Gradually add sugar and beat until light and fluffy.
-
Beat egg and vanilla into the butter mixture on medium high speed.
-
Sift together the flour, baking powder, and salt in a large bowl. Add toasted coconut.
-
Combine the creamed mixture with dry ingredients, kneading with hands until the mixture is moistened and holds together. Chill in refrigerator for about 20 to 30 minutes, until firm.
-
On a lightly floured surface, roll portions of dough out to about 1/8-inch thickness and cut out with floured cookie cutters or cut into rounds.
-
Bake on ungreased cookie sheets at 350 F for 10 to 14 minutes, or until edges are browned, and cookies are done. Loosen with a spatula right away, then let cookies cool before serving.
Recipe Tags: