1/2cupunsalted buttercut into small pieces and chilled
1large egg
1teaspoonvanilla extract
1 1/2cupsall-purpose flour
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Instructions
Preheat the oven to 350 degrees Farhenheit.
Place 2 cups of the coconut on a plate and set aside.
In the bowl of a food processor, process the remaining coconut with the sugar, salt and baking powder until it is finely ground.
Add the butter and pulse until it is a loose crumb.
Add the egg and vanilla extract and process until smooth.
Add the flour and pulse until the dough starts to come together into a crumbly ball, making sure you scrape down the sides of the bowl.
Using a small ice cream scoop or spoons, scoop a tablespoon ball of dough and drop it into the reserved coconut. Form the dough into balls pressing some of the coconut evenly around and gently into the dough.
Repeat and work in small batches. Place on lined cookie sheets, about 2 inches apart.
If your dough has softened significantly, allow the cookie dough to chill in the refrigerator.
Bake for about 15-18 minutes, until the coconut has turned a golden brown. Cool on wire racks.
Notes
From Coconut Cookies, Everyday Food, December 2004, via Martha Stewart.