Coconut Cookies

These coconut cookies are a cross between a coconut macaroon and a chewy butter cookie. Using a food processor makes the dough a snap to prepare.

1 (14 oz) pkg sweetened shredded coconut (5⅓ cups)
1 cup sugar
½ tsp. sea salt
¼ tsp. baking powder
½ cup (1 stick) butter, chilled, cut into small pieces
1 large egg
1 tsp. pure vanilla extract
1½ cups all-purpose flour, unbleached, spooned and leveled

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not over mix).

Forming 5 or 6 at a time, scoop level Tbsp. of dough, and place in reserved coconut. Roll into balls, coating with coconut.

Arrange balls, about 2” apart, on baking sheets. Bake until lightly golden, 23-25 minutes. Cool on baking sheets 1-2 minutes; transfer to a wire rack to cool completely.

Makes 36.

Cook's Note:  To make sure the cookies have a light texture, do not over process the dough; it should still be slightly loose and crumbly when you start forming the balls.