Yummy, Yummy. I love these cookies. Made with half crisco and half butter. They baked perfectly. Delicious with a cup of coffee. Sort of like a snickerdoodle but fancier!! Ha Ha. I have made two batches, one with all coconut extract and one with half coconut and half almond flavoring. Think I prefer the half coconut and half almond. But that is just my taste. I did use regular coconut and dried in the oven as another review suggested and it was perfect. Thank you so much Gerry for a wonderful recipe. Want to make them again, roll them smaller then after they cool put icing between them to make a sandwich cookie. I'll keep you posted.
What a great cookie. Not able to find dessicated coconut here so I just bought a pckg of regular coconut and dried it in the oven at 200 deg F for about an hour, perfect. I bet I'll be making these often. Thanks for posting.
Yum...I made mine with all butter & Splenda in place of sugar. The consistency is almost like a shortbread, a lovely sugar free treat to have with my coffee. Thanks for posting!
Absolutely wonderful, light and crispy! I didn't have cream of tartar so took sunkist100's suggestion and left the baking soda out and added in 2 tsp of baking powder instead, worked perfectly fine for me. I used almond extract, I did feel it was a bit overpowering, so next time I with either try to get hold of coconut extract or reduce the amount of almond extract. Had to share with the boys (students!), and everybody loved it! Thank you, Gerry, for sharing another one of your wonderful recipes, this one is also a keeper! :)
SEVERAL CLARIFICATIONS REGARDING THIS RECIPE - I am an experienced baker (25 yrs) and was intrigued by the use of the two ingredients here - the use of dessicated (dried) coconut and cream of tartar in achieving an exceptional crispy coconut cookie. First of all, I had to go to a bit of trouble to find dessciated coconut, including health food and gourmet grocery stores, where they carried it alongside everyday products; I found it was expensive for the amount you get and, frankly, it was disappointing becaused it not make a big difference in the outcome of the cookie; I ended up trying Baker's shredded sweetened coconut when making my second batch and thought it was actually better because it balanced the dry texture that the cream of tartar created in the cookie. Secondly, the recipe calls for starting with "1 cup shortening - part butter", which could be interpreted as one could use Crisco's Butter Flavored shortening, OR, alternatively one could use 1/2 cup shortening and 1/2 cup butter. I tried the recipe using both variations and the SECOND one had a better taste, so I suggest the half anf half combination. Also, using almond extract, even just 1 teaspoon, overpowered the mild coconut flavor - I recommend using Coconut Extract just for these cookies as it really enhances the flavor. Last but not least - the dough was initially so sticky that it was a mess trying to roll it into little balls so I had to chill the dough for at least an hour - then rolling them was a breeze. Conclusion: I found this to be a light, though dry, crisp coconut cookie, but the baker needs to have a few insights in order to have a good result. I will not make it again as it is unless I make these small changes.
Very nice cookies. Made as stated except extracts as they are almost impossible to get here. The cookies baked for exactly 15 minutes and they are crisp and very flavourful. I got 49 cookies and used about 3/4tbs dough for each cookie. Certainly a cookie I will make again.
Thanks for posting.
I love coconut, so I felt as if these cookies were tailor made just for me. I was certain that I would enjoy them and I was not disappointed. Quick and very easy to make, they were lovely, very flavorful, light, crisp and tender cookies. So good, that my neighbors sent the plate over right away to be refilled. I used a combination of coconut and almond extract, it worked great in the recipe. Thank you so much Gerry for another keeper :)
I made these using Splenda entirely. I also used half margarine and half butter. The cookies were perfectly baked after 13 minutes. They have a nice texture & taste. Next time I will definitely use coconut extract as the almond doesn't "match my tastebuds" with the coconut (personal preference). Made for Partying the Diabetic Way-Dec'09.
*Made for Australia/NZ Swap #35* My first holiday recipe -- worked SO well ! Made 32 cookies with my cookie scoop -- which made an almost solid cover on my Silpat, and baked at 325* for 16 minutes. Had nice color with a brown edge, and left on cookie sheet for about 5 minutes before moving to rack. Lovely crisp texture, and flavor with coconut flavor. Tinned for the moment -- but doubt THIS batch will make it to Christmas ! Thanks for posting, Gerry!
WONDERFUL FLAVOR!! My Hubby and I both dearly love coconut and these cookies satisfied the coconut craving. I used my food processor to grate the coconut fine and also used coconut extract. The coconut flavor comes through very well. We like big cookies...therefore, my yield was 24. It took 17 minutes in my oven for doneness. I will definitely use this recipe again for my family. Prepared as a participant in the Aus/NZ Swap #25 February 2009.