 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
Coconut made quite a few guest appearances in my childhood. In 2nd grade, my teacher brought in a coconut, a hammer, and a nail and proceeded to mercilessly beat on the poor things shell until it cracked open. Let me tell you, that was quite a lesson. Read more . By the time it was finally opened we were all slightly traumatized and quietly ate our samples of fresh coconut in silence. Then we proceeded to behave like perfect angels for the rest of the day. No one dared to break rank in case the new punishment for getting your name on the board involved carpentry tools. Ingredients:
coconut sandwich cookies (originally published in the december 2007 issue of everyday food: a martha stewart magazine) |
2 cups all-purpose flour (spooned and leveled) |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 package (7 ounces) sweetened shredded coconut (about 2 1/4 cups) |
3/4 cup (1 1/2 sticks) unsalted butter, room temperature |
1/2 cup granulated sugar |
1/2 cup packed light-brown sugar |
1 large egg |
1 teaspoon pure vanilla extract |
creamy vanilla filling (see below) |
Directions:
1. Preheat oven to 350, with racks set in upper and lower thirds. In a medium bowl, whisk together flour, baking powder and salt; set aside. Place 1/2 cup coconut into a small bowl; set aside. Place remaining coconut in a food processor; pulse until coarsely ground. Set aside.
2. Using an electric mixer, beat butter with sugars until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture and ground coconut; mix just until combined.
3. Drop dough by level tablespoons onto two baking sheets, 1 to 2 inches apart. Bake until lightly golden around the edges, 10 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
4. Dividing evenly, spread filling on flat side of half the cookies; sandwich with remaining cookies. Roll edges in reserved coconut, and chill until ready to serve.
5. Creamy Vanilla Filling
6. Using an electric mixer, beat 1/2 cup (1 stick) room-temperature unsalted butter until light and fluffy. With mixer on medium, beat in 1 cup confectioners’ sugar, 1/2 cup at a time, scraping down bowl as necessary. Add 1/2 teaspoon pure vanilla extract (Note: I also added 1 tablespoon milk); increase speed to high, and beat until filling is light and fluffy, 5 minutes. Makes about 1 cup.
7. Read more about this recipe at my food blog
|
|