Quick & Easy Coconut Macaroon Cookies Recipe

[dropcap]I[/dropcap]f someone would have told us that we’d be rolling our sleeves and baking up a storm in the kitchen, we wouldn’t have believed them. Up until last year, our venture into the world of baking was limited to brownies from a box and inedible cookies that should have banned us from ever picking up flour again. Needless to say our failed attempts to bake had us almost throwing in the towel…that is until we went back to baking 101. We found that if we focused on the basics through simple (and foolproof) recipes and practice, baking mouthwatering delicacies is very much possible. So if you’re like us and the concept of baking has made you uneasy for years, we have just the recipe for you. This quick and easy coconut macaroon cookies has been tweaked to make it easy for the baking beginner, and sure to boost up confidence in kitchen, and “wow” your family and friends. 

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• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 12 ounces of  shredded coconut (sweetened)
• 1/2 cup (1 stick) cold unsalted butter
• 1/2 teaspoon salt

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• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/4 teaspoon of orange zest (optional)
• 1/2 cup of crushed walnuts or almonds (optional)

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Set aside 1/2 cups of the shredded coconut in a bowl. Next add the leftover coconut in a blender or food processor and process until almost powdery. Proceed to add the sugar, salt, and baking powder.  Feel free to add the zest, walnuts or almonds to the mix as well. Pulse until finely milled.

Add the chilled butter to the food processor or hand held mixer until no lumps remain. The egg and vanilla follow next. Mix until smooth. Finally add the flour and process until a soft dough begins to form.  Tip: Make sure to scrape the sides to mix everything together. Once dough is done, set aside.

Use a medium sized cookie scoop to start forming the balls. This will ensure all the cookies bake evenly. Drop each of the balls in the bowl of shredded coconut flakes you set aside earlier, making sure to coat them all around.
Line two baking sheets with nonstick aluminum foil or parchment paper. Place the balls about 2-3 inches apart on the baking sheet. Simply pop them in the oven for 20 to 25 minutes and until golden brown. Let the cookies cool on the baking sheets for 2 to 4 minutes. Simply transfer them to a wire rack (or a plate) to cool completely. Enjoy with a cup of coffee or tea.

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