From the kitchen of One Perfect Bite...One of the things I've encountered while cooking for guests in our smaller quarters, is the need to have a few dishes that can be made early in the morning without waking the dead. I pulled this old cookie recipe from my paper archives because they could be made silently while the birds supervised the rising of the sun. I wanted to make a small batch of cookies for the ride to the airport and the long cross-country flight back home. These cookies are a classic that will appeal to all who do not have an aversion to coconut. As a matter of fact, because the coconut is toasted, it might not even be an issue. The flavor of natural coconut is give a boost with the addition of a dose of coconut extract, but if that is not to your taste simply omit it. The recipe is so simple and straight forward that additional comments or hints from me are not necessary. I do hope you'll give the cookies a try. While they are crisp at the edges these cookies have soft centers that make them perfect for dunking. Here is how they are made.
Coconut Chocolate Chip Cookies...from the kitchen of One Perfect Bite courtesy of Ladies Home Journal
1 cup coconut
1 cup butter-flavored shortening
1/2 cup brown sugar, firmly packed
1/2 cup white sugar
1 large egg
1 tablespoon vanilla
3/4 teaspoon coconut extract
1-1/2 cups oatmeal
1-1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
1) Toast coconut in a medium skillet over low heat, until light brown. Let cool.
2) Preheat oven to 350 degrees F.
3) In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (because shortening is soft, it mixes easily and does not have to be creamed first). Stir in chocolate chips.
4) Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds. Bake 15-20 minutes or until golden.
5) Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling. Yield: about 18 large cookies.
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