This rich, buttery, coconut cookie recipe was inspired by a family wedding that took place in Kauai this past February.
Just as toasting nuts brings out their flavor, the same is true when toasting coconut, while also adding a distinctive crunchy texture. Paired with budino di ricotta, a luscious cold pudding, this would make an elegant, tropical desert for a luau party this summer.
- 4 ounces butter, unsalted, softened
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 1/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup almonds, toasted, chopped
- 1 1/2 cup coconut, divided
- Using a baking sheet, spread 1/2 cup of the coconut in an even layer and and toast in a 350* oven 9-11 minutes (until golden brown). Watch closely as it seems to turn color quickly in the last couple of minutes. Remove from oven and let cool.
- Cream the butter and sugar and then add the eggs one at a time beating well after each addition. Add the vanilla.
- In another bowl, whisk together the flour, salt and baking powder. Add to the butter mixture.
- Stir in the toasted almonds and 1/2 cup of toasted coconut.
- Cover and refrigerate for an hour (or overnight). I take the batter out of the bowl, wrap in plastic wrap and flatten it into a rectangle. It takes less space in the refrigerator and is easier to form into logs. When I remove the plastic wrap, I cut the dough in half lengthwise and then in half again (lengthwise) creating four strips of dough.
- On parchment-lined baking sheets, take a strip of dough and shape it into a log 12 x 2 inches and then flatten it slightly. Repeat with each strip of dough. Top each log with 1/4 cup coconut, pressing it into the log.
- Bake in a 350* oven (middle rack) 18-20 minutes. Remove from oven and let cool a bit. Carefully transfer logs to a cutting board and using a serrated knife, cut diagonally into 1/2-inch slices. Arrange close together (cut-side down) back onto the baking sheet. Bake an additional 15-20 minutes until a dark golden brown.
- Store in an airtight container.