Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1/2 tsp. baking powder

  3. 1/8 tsp. salt

  4. 2 large eggs, at room temperature

  5. 1/2 cup sugar

  6. 2 tsp. vanilla extract

  7. 31/2 cups sweetened flaked coconut

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Line several baking sheets with aluminum foil and lightly butter the foil. In a medium-size bowl, stir the flour, baking powder, and salt. In a large bowl, using an electric mixer set on high speed, beat the eggs and sugar for 4 to 5 minutes or until the mixture thickens and is light in color. Beat in the vanilla extract. Using a rubber spatula, stir in the flour mixture, then fold in the coconut. Drop the dough by heaping tablespoonfuls (each cookie should contain about 2 tablespoons of dough) onto the prepared baking sheets, leaving about 2 inches between the cookies. One sheet at a time, bake cookies for 10 to 15 minutes or until the edges are just starting to brown. Place the baking sheet on a wire rack and cool for about 10 minutes. Using a metal spatula, transfer the cookies to the wire rack and cool completely. When cool, store the cookies in an airtight container. Makes about 24 cookies.


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