Ingredients Jump to Instructions ↓

  1. Hazelnut Coconut Cookies

  2. 1/2 cup granulated sugar

  3. 1/2 cup powdered sugar

  4. 1/2 cup softened butter

  5. 1 egg

  6. 1 teaspoon vanilla

  7. 1 1/2 cups all-purpose flour

  8. 1/2 teaspoon grated nutmeg

  9. 1/2 teaspoon baking soda

  10. 1/2 teaspoon salt

  11. 3/4 cup hazelnuts, toasted, cooled and chopped (see note)

  12. 1 cup sweetened flaked coconut Additional sugar Preheat oven to

  13. 350 degrees. Line a cookie sheet with bakers'

  14. parchment.

  15. Cream together the sugars and butter. Add the egg and vanilla and mix well. Combine the flour, nutmeg, soda and salt. Add to the

  16. creamed mixture and blend well. Stir in the nuts and coconut.

  17. Drop by the tablespoonful or scoop onto the cookie sheet. Flatten

  18. slightly with the bottom of a glass that has been dipped in sugar.

  19. Allow about 3

  20. inches between each cookie. Bake for 10 minutes, or until light

  21. brown. Let cool a few minutes on the cookie sheet before removing

  22. to a rack to cool completely.

  23. Yields almost 2 dozen cookies.

  24. Note: Spread the nuts on a baking sheet and toast in a 350 degrees

  25. oven just until you can smell them. Transfer the nuts to a kitchen

  26. towel and rub to remove the skins (don't worry if a bit of skin

  27. remains on the nuts).


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