Coconut Butter Cookies
Recipe provided by Gale Gand. Whip up these irresistibly crisp, tropical treats that melt in your mouthperfect for holiday baking or any time you crave a buttery delight!
- Difficulty: Intermediate
- Yield: 30 cookies
- Nutritional Info per Serving (1 of 30 servings): Calories 279; Total Fat 19 g; Saturated Fat 13 g; Carbohydrates 26 g; Dietary Fiber 1 g; Sugar 9 g; Protein 3 g; Cholesterol 41 mg; Sodium 53 mg
- Total Time: 50 minutes
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
Ingredients:
- 1 cup (2 sticks) butter, softened to room temperature
- 1/2 cup sugar
- 1/2 teaspoon dark rum
- 1/4 teaspoon vanilla extract
- 3/4 cup unsweetened coconut, toasted
- Just under 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions:
- Using a mixer fitted with a paddle attachment, beat the butter until light and fluffy. Gradually add sugar while mixing, then blend in rum and vanilla.
- In another bowl, mix toasted coconut, flour, and salt. Stir into butter mixture until just combined.
- Butter a 9x12-inch baking sheet and line with plastic wrap, extending up the sides.
- Spread dough evenly in the pan, cover with plastic wrap, and freeze until firm.
- Cut frozen dough into 2-inch strips, dust with flour. Wrap strips for later or slice into 1/8-inch bars.
- Arrange bars on a parchment- or Silpat-lined baking sheet.
- Bake at 250F (120C) for about 30 minutes, until crisp and lightly golden. Enjoy the toasty coconut aroma filling your kitchen!
