BUTTERY ALMOND COCONUT COOKIES

Buttery Almond Coconut Cookies image

Provided by Garrison Wayne

Categories Cookies

Time 1h25m

Number Of Ingredients 11

1 1/2 stick butter, unsalted
1 1/2 c powdered sugar
1 large egg
1 c cake flour or pastry flour (not whole wheat)
1/2 c almond meal
3/8 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1 tsp pure vanilla extract (good quality)
1/2 tsp almond extract (not imitation)
3 c sweetened coconut flakes

Steps:

1. With a stand mixer or hand mixer, cream butter (which needs to be softened) with the powdered sugar. Add the egg and mix well.
2. Mix all dry ingredients together (do not include the coconut). Stir in the dry ingredients to combine with the beaten sugar, eggs and butter. Stir in extracts and mix well.
3. Stir in the coconut flakes by hand until well distributed.
4. Form up 1 1/4 inch balls of dough and place 9 at a time on a lightly greased cookie sheet or alternately on parchment paper.
5. Bake, 1 sheet at a time in a 350 degree oven (325 degrees for convection) for about 15 minutes.
6. Remove from oven and let cool, only slightly....say less than a minute, then transfer to a rack to cool completely with a spatula. Do not stack.
7. Store in an airtight container between layers of wax paper. Makes around 32 irresistible cookies.