Prep 15 mins
Cook 10 mins
Nice and sweet. You could sub shortening for the butter and the cookies will be a bit softer.
- 1 cup butter, softened to room temp
- 2 cups light brown sugar
- 2 eggs
- 3 1⁄4 cups flour
- 2 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1 cup flaked coconut
- Preheat oven to 350. Lightly grease cookie sheets.
- Cream together butter and brown sugar.
- Add eggs and beat well.
- Sift together flour, cream of tarter, and baking soda. Gradually beat into the creamed mixture; blend well.
- Add coconut. The mixture will be very thick.
- With hands, form into balls the size of a walnut.
- Place on a greased cookie sheet and flatten with a fork dipped in sugar.
- Bake for 9-10 minutes.
Very good. (Especially since I prefer sweets with chocolate!) Even using butter rather than shortening, these seem fairly soft. I didn't have any trouble with the baking like the other reviewer did. I used stoneware baking sheets in a gas oven. I did put the batter in the fridge for about 45 minutes before baking. I didn't flatten with a sugared fork, just with my fingertips, but that's mainly because I was lazy and didn't want to mess with the sugar! That little bit of extra sugar sounds good. My cookies didn't spread out very much and I had no problem scooping them off the baking sheet. I thought these were really easy to make and tasty too.
The cookie had a good taste, but I had an AWEFUL time making them. I don't know what I did here, but 10 minutes was not enough time in my oven; it was more like 12 to 15 minutes. Then when the cookies came out they all expanded and were stuck to each other (which was probably the product of me putting them too close together). I tried to spread them further apart and do as it says to flatten with a sugared fork, and got the same results. Removing them from the cookie sheet they just broke in pieces on the cooling rack. Maybe someone else can try them and post some advice for me to try again.