Maple Coconut Cookies Recipe
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Maple Coconut Cookies Recipe
© 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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These chewy cookies are flavored with maple
syrup and coconut, plus macadamia nuts for
crunch. You may substitute other nuts or
double up on the coconut. If you are feeling
decadent, add some white chocolate chips. Do
not skip the refrigeration step or you will
have a mess!
syrup and coconut, plus macadamia nuts for
crunch. You may substitute other nuts or
double up on the coconut. If you are feeling
decadent, add some white chocolate chips. Do
not skip the refrigeration step or you will
have a mess!
Prep Time: 15 minutes
Cook Time: 12 minutes
Refrigeration Time:: 2 hours
Total Time: 2 hours, 27 minutes
Yield: 4 dozen
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup solid vegetable oil (shortening)
- 1 cup packed light brown sugar
- 1 large egg, lightly beaten
- 1/2 cup pure maple syrup (not imitation)
- 1 teaspoon pure vanilla extract
- 1 cup shredded sweetened coconut flakes, packed
- 1/2 cup chopped macadamia nuts (or your favorite nuts), optional
Preparation:
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream shortening and brown sugar until light and fluffy. (This helps
break down the graininess of the sugar.) Add egg, maple syrup, and vanilla extract.
Beat on medium speed until well-combined.
Add flour, coconut, and macadamia nuts. Stir with a large fork just until combined.
Refrigerate cookie dough until firm, at least 2 hours. If you skip this step, the cookies
will melt and run together.
When you are ready to bake the cookies, preheat oven to 375 degrees F. Line baking
sheets with Silpats or parchment paper.
Scoop tablespoons of dough, roll into balls about the diameter of a quarter, and place
on prepared baking sheets at least 2 inches apart. (Do not try to make them larger.
They spread a lot!) Bake 10 to 12 minutes until golden. Let cool 5 minutes and remove
to racks to completely cool. Store in a covered container.
Yield: about 4 dozen
Maple Coconut Cookies Recipe Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.
In a large bowl, cream shortening and brown sugar until light and fluffy. (This helps
break down the graininess of the sugar.) Add egg, maple syrup, and vanilla extract.
Beat on medium speed until well-combined.
Add flour, coconut, and macadamia nuts. Stir with a large fork just until combined.
Refrigerate cookie dough until firm, at least 2 hours. If you skip this step, the cookies
will melt and run together.
When you are ready to bake the cookies, preheat oven to 375 degrees F. Line baking
sheets with Silpats or parchment paper.
Scoop tablespoons of dough, roll into balls about the diameter of a quarter, and place
on prepared baking sheets at least 2 inches apart. (Do not try to make them larger.
They spread a lot!) Bake 10 to 12 minutes until golden. Let cool 5 minutes and remove
to racks to completely cool. Store in a covered container.
Yield: about 4 dozen
Maple Coconut Cookies Recipe Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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