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Crispy Toasted Coconut Cookies

August 13, 2008 by Joy the Baker 52 Comments

Happy isn’t hard for me.  I might even take happy for granted.  I wake up in the morning and I’m genuinely stoked about the possibilities the day brings.  I have thoughts that make me smile when I’m sitting alone in my car.  I like rainbows and kittens, well… you get my point.

Today I shared a meal with a dear friend who isn’t so blessed in the happy department.  She’s been struggling in recent months.  She’s lost her happy.  After dinner, as we sat lingering in conversation, she told me that she couldn’t think of one thing that made her happy anymore.  I was totally floored.  I didn’t know what to say to her.  In vain I tried to name things and places that I knew she liked.  None of it worked, she just shook her head no.  It breaks my heart, but I know that I could recall fun things we’d done together until I was blue in the face.  Her happiness needs to come from the inside.

It got me thinking about happy.

What makes you happy?  What thoughts make you smile when no one else is around?  What makes you happy to get out of bed in the morning?  Share.  I want to know.

On my list of the many things things that make me happy:  Crispy Toasted Coconut Cookies.

If happy has been elusive lately, give these buttery and crispy cookies a spin.  Who knows, they might just be the break in the clouds.

Crispy Toasted Coconut Cookies

adapted from Big Fat Cookies

Print this Recipe!

1 1/2 cups sweetened shredded coconut

2 cups all-purpose flour

3/4 teaspoon baking powder

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup unsalted butter, at room temperature

1 cup packed dark brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Position a rack in the middle of the oven.  Preheat the oven to 300 degrees F.

Spread the coconut on a baking sheet.  Bake for about 10 minutes stirring once, until the coconut becomes evenly golden.  Watch carefully, as the coconut can darken quickly toward the end of baking.  Set aside to cool.  Increase the oven temperature to 350 degrees F.  Line two baking sheets with parchment paper.

Sift the flour, baking powder, salt and cinnamon into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smooth and fluffy, about 1 minute.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  Add the egg, vanilla and almond extract and mix until blended.  On low speed, add the flour mixture, mixing until just incorporated.  Use a large spoon to stir in the toasted coconut.

Divide the dough into two portions and pat into a flat rectangle.  Cut two large sheets of wax paper, and roll out the portions of dough between the wax paper into a 7 x 12-inch rectangle, about 1/4-inch thick.  Remove the top piece of wax paper.  I used a round cookie cutter to make cookies, but you can also trim the edges of the rectangle and make rectangular cookies by cutting the dough into 9 rectangles.

Lift the cookies off the wax paper and transfer to the parchment lined baking sheet.  If you have trouble lifting the dough, place it in the fridge for a few minutes to harden and then transfer to a baking sheet.  Bake one sheet at a time until the edges and bottoms are lightly browned, about 12 to 15 minutes.

Enjoy!  Find your happy!

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  1. Bookie Bee

    November 16, 2012 at 11:01 am

    Hi.. I m absolutely pining for these cookies. I have a question. I have only unsweetened coconut at hand. What changes do I need to make to the recipe?
    Thanks in advance.

    Reply
    • joythebaker

      November 20, 2012 at 8:46 am

      unsweetened coconut will be fine!

      Reply
  2. Cristi

    August 18, 2011 at 8:09 pm

    I’m a new fan! I love your humor and writing style and oh yea… The recipes! I’m definitely going to start baking up a storm thanks to these enticing goodies! What gives me the happies? Cooking and baking and watching my family enjoy it! Waking up before everyone else and having the house to myself, stepping on the scale and seeing I lost some (I think I’ll have to run a bit more if I want to try out all your recipes!) happy is waking up and knowing I’m in charge of my day! But mostly happy is creating, using my senses and watching others enjoy them too! Happy things to you and to your friend. I know the original blogpost was a longtime ago so hopefully she’s found her happy!

    Reply
  3. Krissy

    November 2, 2010 at 9:01 am

    I just found your blog and after seeing your beautiful photos featuring yummy delicious looking food, I feel so deprived that I’m just now finding it!! So this discovery = HAPPINESS!!! I was on a search for a good crispy coconut cookie recipe and I usually go with the recipes that have ratings but I decided to click on your link. I’m so thrilled that I did. The recipe is 5 star! I usually like chewy soft cookies but these are mouth-watering delectable treats! Thank you thank you. You go girl. I am now on a mission to try all of your recipes. I made the barbecue onion rings with dipping sauce this weekend also… Oh. my. word.

    Reply
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  1. Crispy Coconut Cookies. | Cakey Bakes says:
    May 31, 2013 at 9:23 am

    […] Crispy Coconut Cookies from Joy the Baker […]

    Reply
  2. Recipes « The MBs says:
    April 15, 2011 at 11:17 am

    […] Crispy Coconut Cookies – I like these because you get to roll it out and cut it up […]

    Reply
  3. Coconut, Toffee, & Chocolate Chip Cookies | Two Peas and Their Pod says:
    March 30, 2011 at 3:09 am

    […] Toffee Cookies from Two Peas and Their Pod Chocolate Toffee Cookies from Two Peas and Their Pod Crispy Toasted Coconut Cookies from Joy the Baker Heath Bar Cookies from Simply […]

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