Superman was super...until he got around Kryptonite...it was the one thing that could destroy him...it weakened him, robbed him of his powers - turning him from a superhero to a mere mortal.
Well, we all have our own Kryptonite...and these Jamaican Toasted Coconut Cookies would be mine.
Not being a superhero I am at somewhat of a disadvantage over my Kryptonite...Even on my best days I only possess about a quarter teaspoon of will-power - not nearly enough to fend off the effects of these cookies. They make me weak in the knees...they call to me...soft and seductive...and then without warning they scream in my ears until I succumb - quarter teaspoon of willpower be damned! One bite is like the first ant arriving at a picnic...I know it's only a matter of time before the entire batch is gone.
Don't make the mistake of thinking these are macaroons...they are not. They are more like a shortbread with coconut...crispy on the outside and buttery/coconutty/chewy on the inside...until they melt in your mouth. Serious coconut fanatics sit up and pay attention...these are for you! They won't make you able to leap tall buildings in a single bound but you would if these were on top of those buildings!
Recently I purchased a quirky little cookbook and was going to give it as a bridal shower gift until I thumbed through it and decided it was TOO good to give away - it's got some great recipes and is peppered with funny little stories - you can get yourself a copy here.
Jamaican Toasted Coconut Cookies - From If My House Were On Fire These Are The Recipes I'd Take! By Lori Powell Gordon
1 cup butter
1 cup sugar
1/2 teaspoon vanilla
1 cup coconut (I used big ribbon coconut and it was great but shredded coconut is probably best)
1/2 teaspoon baking soda
1 1/2 cups flour
Preheat oven to 250 degrees. Cream butter and sugar, add vanilla, coconut, baking soda and flour. Roll into 1-inch balls or use a 1-inch scoop. Place on an ungreased baking sheet about 2 inches apart. Sprinkle with powdered sugar and using a fork, lightly press until cookies are a little less than a 1/4 inch thick. Bake for 30 minutes or until coconut is toasted and the bottoms of the cookies are just barely beginning to brown; DO NOT OVER BAKE. (Cookies will seem very fragile when first out of oven but let cool on the pan for about 3 to 4 minutes then carefully remove to rack to cool completely. Cookies will firm up as they cool.) Makes about 48 cookies. (I made two batches in two days...they are as addictive as they are good. My new drug of choice.)
"Always be a first-rate version of yourself, instead of a second-rate version of somebody else." ~ Judy Garland
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