Prep 10 mins
Cook 20 mins
Yummy little cookies from Martha Stewart's Everday Food magazine (Issue #7)
- Preheat oven to 350 degrees.
- Cream butter with icing sugar until fluffy.
- Mix in flour and salt until they are just combined.
- Stir in coconut.
- Roll dough into 1 inch balls and place on cookie sheet.
- Bake until just starting to brown, about 15-20 minutes.
- Roll warm cookies in icing sugar.
- Cool completely and enjoy.
I don't know what I did wrong but my cookies were terrible. It was like an ingredient went missing.
I read & reread the instructions & by the other positive reviews I feel I was in error somehow. There was no way the sugar was sticking to the outside of these & - well, they were awful.
Fabulous cookies that are perfect for Christmas! They are very simple to make and bake. I have somehow misplaced the powdered sugar and after consulting Shannon I have used granulated with excellent results. I added 1/4 tsp of vanillin and although I made "27" servings (I only had 1 1/2 cups of coconut) I got 42 cookies. This recipe was given 5 stars with a smile by DH who gleefully keeps grabbing them saying "Ho Ho coconut!". Thanks for sharing this recipe Shannon. Made for Photo Tag.
I found these to be very yummy as is. I might make a future batch and add vanilla as the others have. For added flavor. After they were done, I sprayed tops with some spray butter (don't freak. It is quite good. I used So You Think It's Butter spray. Then I sprinkled tops with colored sugar sprinkles and other Christmas candies. They look and taste fabulous. Forgot some chocolate sprinkles, but how tasty would that be. Enjoyed the ease of this recipe.