Best Toasted Coconut Vanilla Einkorn Cookies Recipes

Toasted Coconut Vanilla Einkorn Cookies Recipe - (4.5/5) image

Provided by coconutrecipes

Number Of Ingredients 5

1 cup salted butter, softened
1/2 cup + 2 tablespoons sugar
2 teaspoons vanilla extract
3 cups all purpose Einkorn flour
desiccated or flaked dried coconut

Steps:

Cream butter and sugar together in a mixer with a paddle attachment until light and fluffy. Mix in vanilla. Add flour and mix on medium low speed until a stiff, sticky dough forms. Scrape bowl down and scoop dough out into about 1 inch balls and roll in dried coconut. Place on an ungreased cookie sheet and press down into a thin disk with the bottom of a glass or hands. Cookies will not puff and spread much. Bake for 10-15 minutes in preheated oven, or until coconut is golden brown. Cool on sheet for 1-3 minutes before removing. Recipe courtesy Sarah Shilhavy

Toasted-Coconut Cookies image

Yield Makes about 100 cookies

Number Of Ingredients 9

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla

Steps:

Preheat oven to 375°F.
In a shallow baking pan spread coconut evenly and lightly toast in middle of oven, stirring once, until pale golden, 4 to 5 minutes. Cool coconut.
Into a small bowl sift together flour, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture and coconut until combined well.
Arrange teaspoons of dough about 1‚ inches apart on ungreased baking sheets and bake in batches in middle of oven until golden, 8 to 10 minutes. Cool cookies on sheets 1 minute and with a metal spatula transfer to racks to cool. Cookies keep in an airtight container at room temperature 1 week.