Page 121 - 201415_TOH_Cookbook

CRUNCHY
COCONUT COOKIES
B R A D L E Y FA M I LY, SHREWSBURY, MA
“Jackie’s great grandmother used to make these cookies every Christmas. They have become one of our favorite cookies.” Margie Bradley
PREPARATION
1. Preheat oven to 350°F. Oil a couple of rimmed baking sheets.
2. In a stand mixer ited with the pad- dle atachment, cream the buter and sugars. Add the egg and beat well to combine. Beat in the vanilla. Scrape down the sides of the bowl using a rubber spatula.
3. In a bowl, sit together the lour, baking soda, baking powder and salt. With the mixer on low speed, gradually add the lour to the buter mixture. Scrape down the sides of the bowl with the spatula to make the bater homogenous. Using the spatula, fold in the coconut and Grape-Nut Flakes.
4. With your hands, roll the dough into small balls and divide among the baking sheets. Bake unil brown, 9 to 10 minutes.
INGREDIENTS
Makes approximately 24 cookies
1/2 cup (8 tablespoons) buter, at room temperature
1/2 cup brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose lour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/3 cups sweetened laked coconut,
such as Bakers Angel Flake 1 1/2 cups Grape-Nuts Flakes
Taste of Home – Page 109