Part chewy macaroon, part crispy shortbread, this big ol’ cookie has it all. Bake it until it is golden brown, then use your hands to break it into whatever size cookie you need at the moment. The coconut extract is optional but adds lots of delicious flavor; if you choose not to use it, add an additional ½ teaspoon vanilla.
This recipe was excerpted from ‘Snacking Bakes' by Yossy Arefi. Buy the full book on Amazon.
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What you’ll need
Coconut Extract
$4 At Amazon
Vanilla Extract
$19 At Amazon
Unsweetened Shredded Coconut
$10 At Amazon
For coffee coconut cookie bark, add 2 teaspoons instant espresso powder and an additional ½ teaspoon vanilla extract.
Recipe information
Yield
Makes one 10-inch cookie
Ingredients
Preparation
Step 1
Position a rack in the center of the oven and preheat to 350ºF. Line a large, rimmed baking sheet with parchment paper.
Step 2
In a large bowl, combine the melted butter and ⅔ cup (167 g) of the sugar and whisk until well combined, about 30 seconds.
Step 3
Add the coconut extract (if using), vanilla, and salt and whisk until smooth.
Step 4
Whisk in the baking soda. Fold in the flour and shredded coconut with a spatula and mix until just combined. The dough will be thick and a bit crumbly.
Step 5
Transfer the mixture to the prepared pan and press the dough into a thin even round just under ¼ inch thick. You should have a roughly 10-inch round cookie, but it doesn’t need to be perfect. If the mixture is crumbly around the edges, use your fingertips to press the edges together. Sprinkle the remaining 2 tablespoons (25 g) sugar over the top and press gently.
Step 6
Bake until golden brown and firm to the touch, 18 to 20 minutes.
Step 7
Let cool completely on the pan, then use your hands to break the cookie into pieces. Store in an airtight container at room temperature for up to 4 days.
Recipe notes
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