Mrs. Twiggenbotham's Coconut Cookies
From the kitchen of Children's Author Emily King
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Good for parties/potlucks, Travels well
1 cup sugar
1 cup butter, softened
grated rind of one orange
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
2 cups shredded or grated coconut
When ready to bake, preheat oven to 375 degrees.
Spray cookie sheets with non-stick spay.
In electric mixer or food processor at medium speed, beat sugar and butter until light and fluffy.
Beat in eggs, extracts and rind until well blended, scraping down bowl occasionally.
In a separate bowl, mix flour, baking powder and salt until well blended.
With mixer or processor at low speed, gradually add the dry ingredients to the creamed mixture. Beat well, scraping down sides of bowl, until a soft dough forms.
Stir in coconut.
Refrigerate dough 1 hour.
Using about one tablespoonful for each cookie, roll dough into balls and place on cookie sheets.
Dip the bottom of a small glass in flour and press each mound of dough flat. (You will have to dip glass in flour for each cookie).
Bake at 375 degrees 7 to 9 minutes.
Cool on wire rack.
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