Ronnie's Notes
Almost everyone I know is baking more these days.
Me too.
Also, everyone I know is complaining about gaining weight from all the stuff they are baking.
Me too.
But, okay, this Covid thing will be over one day and I can go on a diet then.
In the meantime I am baking more.
Because of all the extra baking I needed to branch out a little. I was overloaded with my usual Grand Finale cookies, Fanny cookies and peanut butter cookies. It’s like watching Casablanca or Tree Grows in Brooklyn again. I love those movies and have seen them a zillion times and will watch them again. But enough is enough — for a while anyway.
So I decided on coconut cookies. These are really really good. One of the grandkids said they are better than all the others.
That is a huge endorsement!
The recipe calls for shredded coconut but I actually used Bob’s Red Mill coconut flakes instead, because I happened to have some. But I’ve made them with shredded coconut too. Good either way.
Glass of milk — iced tea — iced coffee. Your choice.
Instructions
Preheat the oven to 350 degrees.
Place the butter, sugar and brown sugar in the bowl of an electric mixer.
Beat at medium speed for or until thoroughly blended.
Add the eggs and vanilla extract and beat for another minute or until well blended.
In a separate bowl, mix the flour, oats, coconut, baking powder, baking soda and salt until the ingredients are evenly distributed.
Add this mixture to the butter mixture and beat for or until well blended.
Place blobs of dough about 1-inch in diameter (heaping tablespoon) on ungreased cookie sheets, leaving space between dough for the cookies to spread.
Gently tap the tops of the dough blobs to flatten them slightly.
Bake for or until lightly browned.
Let cool and decorate with sifted confectioners’ sugar if desired.