It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month’s assignment was yet another pleasant discovery as it was the delightful Cookin’ with Moxie written by the talented Jamie. And guess what? Jamie is an Italian American lady born and brought up in Long Island – NY, and now living in Boston. We obviuosly share the passion for good Italian food! However, I have a big passion for coconut and my little ones love cookies. In fact, I have been baking quite a lot lately as they are both home for their “autumn break” and they always want cookies at snack time. So, when I saw these… I had to make them. And we all loved them. They are easy to make and taste delicious. Very coconut-y and not too sweet. Just right. The only down side? They didn’t last very long……. As my cookie monsters devoured them!! 😉
Thank you so much for an amazing recipe Jamie! Please, make sure you drop by Jamie at Cookin’ with Moxie and check out her beautiful site!
The recipe for deliciously chewy Coconut Cookies!
- 125 gms – 1 cup flour
- 90 gms – 1 cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/8 tsp salt
- 125 gms – ½ cup butter softened
- 125 gms – ½ cup sugar
- 1 large egg
Mix the flour, coconut, baking powder and salt in a medium bowl.
Using an electric mixer, beat the butter and sugar until creamy.
Add the egg, beating until just blended.
Add the dry ingredients and mix until combined.
Form heaped teaspoons of dough into balls and place them about 5 cm – 2 inches apart on a baking tray lined with baking paper.
Bake the cookies in a pre-heated oven at 205°C – 400°F for about 10-15 minutes, or until the cookies are golden brown but still very soft (they will firm up on cooling).
Leave the cookies to cool on the tray for 15 minutes and then transfer them to a wire rack to cool completely.
If you are baking them in batches, keep the uncooked cookies in the fridge so they firm up and won’t go completely flat in the oven.
Once the cookies have cooled to room temperature, you can store them in an airtight container.