by Anne Halsted
makes 20 cookies
1½ cups unsweetened coconut flakes
generous 1 cup palm sugar
1½ tablespoons unsalted butter, melted
1 whole egg, plus 1 egg yolk
Preheat the oven to 350° F.
In a bowl, mix all the ingredients together to form a smooth dough.
Line a baking sheet with bakery paper. Drop spoonfuls of the dough onto the baking sheet, spacing them evenly apart. Using a fork, push down on the cookie dough to form flat rounds.
Cook in the oven until golden (about 10 to 20 minutes).
The recipe is from a birthday gift Anne received from Maud Hallin. We made these cookies over Thanksgiving weekend in Glen Ellen and they were a huge hit! The cookies are both chewy and slightly crunchy with just the right amount of sweetness to compliment the coconut. Yum!
We used Bob’s Red Mill Unsweetened Flaked Coconut which can be found at Whole Foods or online.
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