Wednesday, November 18, 2009
It's nice to be able to get away every once in a while, and when you're on a strict budget, it's nice to know that you can "get away" just by visiting a friend. Visiting J&J's house is like going to a B&B. It's right on the water on a quiet street, the couches are comfy, and the food is fabulous! They are both foodies and it's a pleasure to just sit with a cup of tea, play a game or two and chat. I went up there a few weeks ago and on the table was a freshly baked batch of these addictive coconut cookies. We must have polished off at least half of the batch before we even realized what happened, they were that good, so I thought I'd share the recipe with you too. They go great with a cup of tea and a nice conversation.
Toasted Coconut Icebox Cookies
The recipe was adapted from an orange coconut version by Aida Mollenkamp, and if you like, you can add some orange zest to the mix, but my friend left it out and I liked it just that way.
* 2 cups all-purpose flour
* 1/2 teaspoon table salt
* 1 cup unsalted butter, at room temperature
* 1/2 cup sugar, plus extra for rolling cookies
* 1/4 cup packed light brown sugar
* 1 large egg, at room temperature
* 1 teaspoon vanilla extract
* 1 cup toasted sweetened coconut
1. Heat oven to 350 degrees F and arrange a rack in the middle.
2. Combine the flour and salt in a large bowl and whisk until evenly combined.
3. Using a stand mixer fitted with a paddle attachment beat together butter and sugars over high speed until light and airy, about 2 minutes. Add the egg and vanilla and mix until just combined.
4. Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined. Lay 2 large pieces of plastic wrap on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the plastic and secure tightly. Refrigerate the logs for 1 hour or up to several weeks.
5. Cut the logs into 1/2-inch slices. Roll the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 15 to 18 minutes. Remove to cooling racks to cool completely.