Great things can be found in unexpected places.
Sort of like how when you clean a room and you finally find that missing item you’ve been searching forever for. It’s a glorious feeling, right?
Well, I consider these crumbly coconut cookies one of those great finds.
As I was sitting in front of my pantry with all sorts of bags, bins, and jars piled high around me like skyscrapers made of food, I found a recipe– a small gem that would have probably been thrown away had I not been so overwhelmed with the city of food towering around me that I kept procrastinating doing what I was supposed to do.
My mouth watered as I read the recipe and envisioned all the ways I could change it according to what I liked. Shredded coconut? Powdered sugar? Butter? Vanilla?
What more could a girl possibly need? Maybe my own hammock on a white sandy beach with coconut palm trees surrounding me.
That’s not too much to ask for… right?
But Loriel, these look familiar
Yes, you are quite right. They look fairly similar to my real food russian tea cake cookies which are my absolute favorite. But, according to Scott, these coconut cookies are much better. I am not sure if I agree with him but they are pretty stinkin’ close. Maybe it’s just the childhood memories I have of the russian tea cakes and that is why I am so attached to them.
It’s quite funny too, because although I love gooey and soft cookies, these coconut cookies really hold their own. Something about crumbly and powdered sugar combined make rainbows and butterflies appear out of nowhere.
- Preheat oven to 350°
- Blend butter, vanilla and ¼ cup powdered sugar in stand mixer or using hand held mixer
- Add sifted flour until well blended
- Stir in coconut with wooden spoon
- Roll dough into one inch balls (this will take a little bit of time)
- Place on greased baking sheet, allowing space in between each cookie
- Bake 15-20 minutes or until lightly browned
- When cool enough to touch, roll in powdered sugar and let cool completely