Coconut Cookies II

[GG Mora]

Coconut Cookies II

These are good enough as dessert all by themselves, but really good with caramel ice cream.

• 4 c AP flour (200g)
  
• 2-1/3 c unsweetened shredded coconut (200g)
  
• 1/2 tsp salt
  
• 1-1/2 c sugar (300g)
  
• 1-1/2 c unsalted butter (3 sticks or @ 340g) softened
  
• 1 whole vanilla bean
  
• 4 large egg yolks
  
• grated peel of 1 lemon
  

Preheat oven to 350˚F.

Measure flour, coconut and salt into a medium bowl and blend well with a large whisk.

Beat together butter and sugar until light and fluffy. Slice vanilla bean lengthwise and scrape out seeds with a sharp knife. Add to butter/sugar mixture along with egg yolks and grated lemon peel and beat until well blended.

With mixer on slow speed, blend in flour/coconut mixture until just fully incorporated.

Without chilling first, roll out dough between sheets of parchment or waxed paper to 1/4" thickness, then chill until firm.

Peel top layer of paper off dough and cut with a small round (2") cutter. Using a thin spatula, transfer cookies to baking sheets lined with parchment paper.

Bake for 10-12 minutes total, rotating sheets front-to-back and top-to-bottom halfway through. Cookies should be lightly browned at the edges.

Keywords: Dessert, Easy, Cookie

( RG739 )