Dutch Coconut Cookies

A rich and crisp cookie everyone will love, especially those with a sweet tooth.
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Photo: Michel Paquet

A rich and crisp cookie everyone will love, especially those with a sweet tooth …

Store cookies in a metal container.

Yield: 60 cookies

Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

 1 ¼ cups (280 g ) butter
 1 cup (200 g) white sugar
 1 cup (200 g) brown sugar
 1egg
 1 ½ cups ( 185 g ) all-purpose flour
 1 cup (90 g ) quick cooking oatmeal
 ½ tsp (2 ml) baking soda
 1 tsp (5 ml) baking powder
 ½ tsp (2 ml) salt
 1 cup (88 g ) unsweetened shredded coconut

1

Set oven rack in the center of the oven. Preheat oven at 375 °F (190 °C).

2

In a large bowl, cream butter to soften. Add sugar and brown sugar and beat 2 Minutes. Add the egg and beat until homogenous.

3

In another bowl, mix flour with the remaining ingredients. Add to egg preparation and beat until homogenous.

4

With 2 teaspoons, drop 12 cookies on each ungreased sheets leaving 2 inch (5 cm) between cookies.

5

Bake one sheet at a time 8 à 10 minutes until lightly browned. Let stand 2 Minutes, remove cookies from sheet with a thin spatula and cool completely on a rack.

Put cookies in a metal container to preserve their crispness.

Ingredients

 1 ¼ cups (280 g ) butter
 1 cup (200 g) white sugar
 1 cup (200 g) brown sugar
 1egg
 1 ½ cups ( 185 g ) all-purpose flour
 1 cup (90 g ) quick cooking oatmeal
 ½ tsp (2 ml) baking soda
 1 tsp (5 ml) baking powder
 ½ tsp (2 ml) salt
 1 cup (88 g ) unsweetened shredded coconut

Directions

1

Set oven rack in the center of the oven. Preheat oven at 375 °F (190 °C).

2

In a large bowl, cream butter to soften. Add sugar and brown sugar and beat 2 Minutes. Add the egg and beat until homogenous.

3

In another bowl, mix flour with the remaining ingredients. Add to egg preparation and beat until homogenous.

4

With 2 teaspoons, drop 12 cookies on each ungreased sheets leaving 2 inch (5 cm) between cookies.

5

Bake one sheet at a time 8 à 10 minutes until lightly browned. Let stand 2 Minutes, remove cookies from sheet with a thin spatula and cool completely on a rack.

Put cookies in a metal container to preserve their crispness.

Dutch coconut cookies

 

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