butter (** or coconut oil, melted but not hot)
shredded unsweetened coconut
In This Recipe
Preheat oven to 350°F
Combine the dry ingredients in a large bowl
Crack the eggs into the bowl of a standing mixer. Mix on low-speed for 20-30 seconds, until the eggs are broken up. Add the sugars, increase the mixer speed to high, and mix 3 minutes or so .. until the dough is the color of milky coffee
Add the sifted dry ingredients to the egg/sugar mixture & mix on low-speed until they are combined.
Add the butter and mix.
Add the coconut milk & vanilla .. mix until combined.
Add 1 1/2 cups of shredded coconut, using a large spoon to mix it in by hand. (Make sure to scrape down to the bottom of the bowl)
** At this point I refrigerate the dough for 72 hours .. though you can easily bake them right away.
Measure the remaining 1 1/2 cups unsweetened coconut into a shallow bowl. Scoop balls of dough (about 3 tablespoons in size) and dip them into the coconut. Place them on the prepared baking sheets, coconut side up, leaving about 2 inches between them
Bake for 16 to 20 minutes, rotating the pan halfway through, until the coconut crust is lightly toasted and the bottoms of the cookies are evenly brown.