We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Monday, September 20, 2010

Cookie Recipe #261 - Toasted Coconut Wafers

There's loads of coconut inside and outside of this "chillin" cookie. Make the night before, then slice and bake the next day.

Ingredients: 1 cup butter, softened, 1 1/4 cups sifted powdered sugar, 1/2 teaspoon almond extract or vanilla, 1/8 teaspoon salt, 1 egg, divided, 2 1/4 cups all-purpose flour, 1 cup coconut, toasted, 1 1/2 cups UNTOASTED coconut.

Toast 1 cup coconut in frypan over medium-high heat, stirring constantly, until mostly browned; remove from heat and cool.

In a large mixing bowl, beat butter for 30 seconds; add powdered sugar, almond extract, and salt, mixing well. Beat in egg yolk (reserve white). Gradually add flour until thoroughly combined, then stir in toasted coconut.

Divide dough in half. Shape each half into an 8-inch long roll. Brush rolls with slightly beaten egg white; roll in the 1 1/2 cups coconut until completely coated. Wrap rolls in plastic wrap or waxed paper and chill for 4-24 hours, until firm enough to slice.

Prheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased baking sheets. Bake for 10-12 minutes or until edges are lightly browned. Cool on baking sheet for 1 minute before transferring to wire racks to cool.

Makes 4-5 dozen cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

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