By treehuggingmom on December 14, 2011
""The secret to these cookies is that the coconut is toasted before being added to the dough, where it adds a subtle crunch. The unbaked cookies are then rolled in untoasted coconut, which browns as the cookies bake, giving them a double punch of toasted coconut flavor." MAKE AHEAD: Scooped, unbaked cookies can be refrigerated in an airtight container for up to 1 week or frozen for up to 1 month. Baked cookies can be stored in an airtight container at room temperature for up to 1 week. Some alterations made to recipe from Jenna Huntsberger and Stephanie Willis of Whisked! in Washington, D.C."
Serving Size: 1 (1039 g)
Servings Per Recipe: 1