Coconut Drop Cookie
Coconut Drop Cookie– sweet and satisfying coconut cookies with beautiful butterscotch color and a lovely buttery crunch at the edges.
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole mature coconut (about 3 1/2 -4 cups grated coconut)
- 2 cups (250grams all purpose flour, sifted)
- ¼ cup (50 g white sugar)
- ¼ cup (55 g brown sugar)
- 2 teaspoons baking powder
- 1-2 teaspoon lime or orange zest.
- ½ teaspoon salt
- 2 teaspoons nutmeg
- 2-3 ounce (56-76 grams butter diced)
- 2 large eggs
- 1 teaspoon vanilla
Instructions
- 1
Preheat oven to 400 degrees
- 2
Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center or wrap coconut
- 3
Place it in the oven for about 15-20 minutes at 350 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell.
- 4
Blend coconut in a blender (blendtec or vitamix preferably) on high into a fine consistency.
- 5
In a medium bowl, whisk or sift together flour, brown and white sugar, baking powder, Lime or orange zest , nutmeg and salt
- 6
Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to main unincorporated. Stir in the grated coconut
- 7
Whisk together eggs and vanilla
- 8
Gently fold wet ingredients into dry ingredients and stir until all is moistened and holds together (like a ball)
- 9
Put dough on floured surface, and pat (gently!) with your hands only.
- 10
Fold dough over on itself about 5 times, and then gently press down.
- 11
Shape into 14 or more cookies
- 12
Place on baking sheet.
- 13
Bake at 400° for 12-15 minutes or until lightly browned
- 14
Remove, let it cool and serve