Total Time
1hr 2mins
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.

Ingredients Nutrition

Directions

  1. 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).
  2. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  3. 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).
  4. Stir in the egg, then the flour mixture, taking care not to overmix.
  5. Stir in the coconut, oats and nuts to make a textured cookie dough.
  6. Set aside until it gets to room temperature, about 30 minutes.
  7. 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.
  8. Cool cookies in the pans for a couple minutes then transfer with a spatula to racks to cool.
  9. BAKERS TIPS:.
  10. 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.
Most Helpful

5 5

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!

5 5

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!