I’m ending our Twelve Days of Cookies with a favorite coconut cookie, sweet and cakey, with a sprinkle of golden coconut on top. These are so good, they just might make a believer out of coconut haters.
Bonus Baking Tip: White whole wheat and whole wheat flour are less processed than all-purpose flour and still contain the bran. You can swap up to half of the all-purpose flour with white whole wheat or whole wheat for a slightly more healthful cookie, but more than that and the texture is likely to be dry and grainy.
Makes about 3 dozen
1 package (14 ounces) sweetened flaked coconut
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chilled unsalted butter, cut into pieces
1 large egg
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
11/2 cups all-purpose flour
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
Set aside 2 cups coconut in a shallow plate for coating cookies.
Place remaining coconut in a food processor with sugar, salt and baking powder. Process until finely ground. Add butter. Process until finely blended. Add egg and vanilla. Process until smooth. Add flour. Pulse until mixture forms a crumbly dough (do not overprocess).
Form dough into balls using a tablespoon for each. Roll in reserved coconut. Arrange on prepared baking sheet, spacing 2 inches apart.
Bake until coconut is lightly golden, about 15 to 20 minutes.
Cool cookies on baking sheet 2 minutes. Transfer to racks to cool completely. (Cookies can be made ahead and stored in an airtight container at room temperature up to 3 days or in the freezer up to 1 month.)