Milk & Cookies

cocococococonut

Last minute coconut cookies is a much better post title this week. Zoe decided Wednesday afternoon that she wanted me to do the cookies for her this week. Such is the life of an overworked grad-student. This week’s cookie is in honor of my sister, who just got hired on as the executive director of the new mexico wine growers association. Congrats Olive!

Ingredients

• 1-1/2 cup flaked coconut
• 1/2 cup butter
• 1 egg
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1-1/4 cups flour
• 1/2 tspn baking soda
• 1/2 tspn vanilla
• 1/4 tspn salt

Directions

Before you get started mixing ingredients do the following:
Soften the butter in the microwave for 30 seconds.

Ok, to make the dough start by combining the butter, sugar, and eggs in the mixer. Blend them up until they are nice and fluffy. Now add in the flour, baking soda, salt, and vanilla. Finally, add in coconut flakes and mix them in well. Set the dough in the fridge for a while and take a break. You earned it!

Get the oven preheated to 375°F, and prepare some baking sheets with parchment paper. Start plopping down teaspoon sized balls of dough about 2″ apart on your sheet. I was managing 24 cookies per batch. Let them bake for 8-10 minutes. This week I actually followed my own advice from last week and I melted a little bit of chocolate chips down in the microwave to drizzle on top of the cookies. Unfortunately, I did it with 100% cocoa chips thinking that it would be rich and dark and delicious. Instead I managed to turn one tray of cookies bitter. Oh well, I learned my lesson well. Use 70% cocoa or less unless it is being mixed in with something sweet. I still plan on eating those chocolate covered cookies though.

Stay tuned for a future post about making home-made samoa’s. You know, those delicious coconut, caramel, chocolate girlscout cookies.