Chewy and Crispy Coconut Cookies

These toasted coconut cookies are crispy on the outside and chewy on the inside. Also called icebox cookies due to the time they need to spend in the fridge, these cookies are easy to make!

Prepare: 15

Bake: 20

Chill: 2

Total Time: 2 35

Servings: 2 dozen

Ingredients

1 cup (150g) flour
1 cup (90g) sweetened coconut flakes
½ cup (113g) softened butter
½ cup (100g) sugar
2 tbs (30mL) water
1 tsp (5mL) vanilla extract
1 tsp (3g) baking soda
⅛ tsp (.625g) salt

Instructions

Toast coconut in a small skillet on medium heat, stirring frequently until lightly golden brown. This will take 3 - 5 minutes. Let cool completely.
In a small bowl, combine flour, baking soda and salt. Stir in coconut. Set aside.
In a large bowl, blend together sugar, softened butter and vanilla.
Beat in coconut flour mixture and water until just combined.
Shape dough into a 2x6" (5x15cm) smooth rectangle. Cover and chill dough until firm, about 2 hours.
Preheat oven to 350F (180C.)
Carefully slice the chilled dough into 1/4" (6mm) slices and place 2" (5cm) apart on a baking sheet.
Bake 10-14 minutes or until edges are golden brown. Cool on wire rack before serving.

Notes

If you want to skip the chilling, roll approximately 1 tbs of batter into a ball, place on a baking sheet, and flatten with the back of a glass or your fingers.

Dough will keep chilled up to three days or frozen up to 3 months.

Nutrition