Monday, September 17, 2007

Coconut Cookies - Adapted from Barefoot Contessa

Made this cookie recipe this weekend. Easy recipe. Adjusted recipe by adding more cocunut and cooking at lower temp. Moist and delicious.

Preheat oven to 325 degrees.
1 stick unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour 1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup sweetened shredded coconut

Beat eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy.
Add melted butter. Sift together flour, cornstarch, baking powder, and salt, and stir into the batter. Stir in the coconut.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake for 10 to 12 minutes at 325 degrees F. Allow to cool.