Prep 50 mins
Cook 12 mins
These coconut peanut cookies were named for a Grand Dutchess of Russia after her wedding. The cookies are popular all over the world, but particularly through Spain and South and Central America. From the Food Network.
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1 teaspoon fine salt
- 3⁄4 cup unsalted butter, slightly softened
- 3⁄4 cup packed light brown sugar
- 1 large egg
- 1 cup coconut (flaked or shredded sweetened)
- 1 cup old fashioned oats
- 3⁄4 cup peanuts (chopped, unsalted, roasted, skinless)
- Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats (If you only have 1 baking sheet, let it cool completely between batches).
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- Melt the butter in medium saucepan over low heat, remove the pan from the heat, and stir in the brown sugar with a wooden spoon (the sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients).
- Stir in the egg, then the flour mixture, taking care not to overmix.
- Stir in the coconut, oats and nuts to make a textured cookie dough.
- Set aside until it gets to room temperature, about 30 minutes.
- Using a tablespoon-sized cookie scoop, or a tablespoon,scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes.
- Cool cookies in the pans for a couple minutes then transfer with a spatula to racks to cool.
- BAKERS TIPS:.
- You can store unshaped dough for up to 3 days in the refrigerator. Store the cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.
I love these cookies and have made them since the Food Network first introduced them. It should be noted that they are not terribly sweet, a more common concept in Central and South America, but the peanut butter and coconut flavors make a lovely tea cookie. Thanks, Annacia for including this recipe on 'Zaar!
These are WONDERFUL cookies. I used toasted pecans instead of peanuts, and with the coconut, makes for a great flavor. I also used almond flour and gluten-free oats (for gluten-free-ness!) and this made for a little more dense cookie, but great nonetheless. A new keeper! Thanks Annacia for posting - this is the perfect cookie for DH as he likes cookies that aren't over sugary. Made for DIABETIC FORUM TAG (FEB), March 2010!