Coconut Cookies
1¾ cups sifted all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup soft butter or margarine
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
1 can (3 ½ oz) flaked coconut
½ cup finely chopped almonds
1. Sift flour with baking powder and salt; set aside.
2. In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter and sugar until light and fluffy. Beat in eggs and vanilla until smooth.
3. Add flour mixture; stir just until combined. Refrigerate 1 hour.
4. Meanwhile, preheat oven to 400F. Lightly grease cookie sheets. Combine coconut and almonds on sheet of waxed paper.
5. Drop dough by slightly rounded teaspoonfuls onto coconut mixture; roll to coat completely. Using hands, roll dough into balls. Place, 2 inches apart, on cookie sheet.
6. Bake 12 to 15 minutes, or until golden. (Cookies will flatten during baking.) Remove to wire rack; cool. Makes about 5 dozen.
Cookies prepared by Shirley-Ann Pearman
Photo taken by Shirley-Ann Pearman
Recipe was taken from McCall’s Cookbook section on “Molded Cookies”.
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