It never fails that the best recipes come from the most likely places. Forget fancy cookbooks and elaborate cooking shows. You'll have more luck in an old box of family keepsakes, a random internet ad, or in this case-a free magazine at the grocery store.
( If there's one thing I learned from my dad, it's his famous phrase "if it's free, it's for me." Quite the philosophy, Pop 😏 )
Thank you, Giant, for your fabulous free recipe book that held this hidden gem of a recipe, coconut cookies. 🌴
Ingredients:
1/2 cup coconut oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg
2 1/2 cups flour
2 teaspoons baking powder
1 pinch of salt
1/3 cup shredded coconut
1 1/3 cups milk
Powdered sugar for dusting (About 1/8 of a cup, maybe less)
**The recipe I used originally called for gluten free flour. No one in my household requires a gluten free diet, therefore I did not have any on hand. For those of you that have it and wish to use it, knock yourself out!**
Preheat oven to 350 degrees
In a stand mixer, cream the coconut oil and sugar together until fluffy, about 5 minutes.
Add egg and vanilla extract, beat well.
In a separate bowl, mix together the flour, baking powder, salt, and coconut.
With the mixer speed on low, alternate adding the dry ingredients with the milk to your sugar/oil mixture.
On a greased cookie sheet scoop out 24 mounds of dough, evenly spaced apart.
Bake for 12 minutes, alternating oven positions half way through.
Allow time to cool. Sprinkle with powdered sugar.
Delicious by themselves or perfectly paired with jam or lemon curd (see previous recipe! 🍋)
Hurry up & make them before the summer is gone for good!
Happy baking, friends!