Serves: 24
Total Calories: 61
1. Preheat the oven to 375°. Spread the coconut on a baking sheet and toast until pale golden, 3 to 4 minutes. Cool coconut on a plate.
2. In a small bowl, mix together flour, baking soda, and salt. In a large bowl with an electric mixer, beat together the butter and the sugars until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Using a wooden spoon or rubber spatula, stir in the flour mixture and coconut until well combined.
3. Drop by teaspoons about 1 inch apart on ungreased cookie sheets and bake on the middle shelves of the oven about 8 to 10 minutes or until golden. Cool 1 minute on the baking sheet, and then transfer to racks to cool completely. Store, covered, at room temperature about 4 to 6 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Coconut Cookies recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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