Categories: BAKED GOODS, COOKIES

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 1 large egg
• 2 Tbs milk
• 8 Tbs (1 stick) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 cup sweetened, shredded coconut

Directions

1. Whisk the flour, baking powder, baking soda, salt, and nutmeg in a medium bowl. Whisk together the egg and milk in a small bowl. With an electric mixer at medium-high speed, beat the butter and brown sugar until light and fluffy, about 2 minutes. Add the egg mixture and beat until well combined. Reduce the speed to low, add the flour mixture and coconut, and mix until just incorporated.

2. Turn the dough out onto a lightly floured surface and, using floured hands, shape it into a 15-inch log. Flatten the top and sides of the log so that it measures 1 inch high and 3 inches wide. Wrap tightly with plastic wrap and refrigerate until firm, about 45 minutes. (The dough can be refrigerated for up to 2 days or frozen for up to 1 month).

3. Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator, unwrap, cut into 1/4 inch thick slices, and arrange the slices 1 inch apart on the baking sheets. Dip a dinner fork in flour, then make crosswise indentations in the dough slices. Bake until the cookies are toasty brown, 15-18 minutes, switching and rotating the baking sheets halfway through baking. Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Email to a friend | Print this recipe | Back