|2nd baking attempt - much better texture and more moist|
I made the dough ahead of time and have been baking it at various times when I need something to give away or bring somewhere. The first time I made this, I tried to get it to look all-over golden brown like it was pictured in the book. The edges came out crisp which I really liked but the middle was a little dry, which I didn't like. So the next time I baked it, I did my usual underbaking thing and only baked it until the edges were golden but the middles were still pale. While it didn't have the same crisp-crunch as the first batch, I liked it much better because the whole cookie was moist. I can't abide dry cookies - they're a waste of chewing effort. I also liked the fact that the cookies stayed thick and didn't really spread. This is a perfect candidate for a Coconut Macadamia Cookie if you want to throw some macadamia nuts in there. Another winning recipe from this book.
|1st baking attempt - baked too long, edges were crisp but middle was dry|
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon freshly grated nutmeg
8 tablespoons unsalted butter, softened
½ cup firmly packed light brown sugar
½ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoon milk
1 ½ cups firmly packed sweetened flaked coconut
1. Sift the flour, baking powder, baking soda, salt and nutmeg onto a sheet of waxed paper.
2. Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 2 minutes. Add the light brown sugar and beat on moderate speed for 1 minute. Add the granulated sugar and beat for 1 minute longer. Blend in the egg, vanilla extract, and milk. On low speed, blend in the sifted ingredients in 2 additions, beating just until the flour is absorbed. Work in the coconut.
3. Roll the dough into logs about 1 ½”-2” in diameter and wrap in food-safe plastic wrap. Refrigerate the dough for 2 hours.
4. Preheat oven to 375°F. Line several heavy cookie sheets with parchment paper.
5. Slice the logs thickly (your choice how thick but about 1/3-1/2” in thickness). Bake the cookies for 12-14 minutes or until set and with golden edges (I only baked mine for 10-11 minutes). Let the cookies stand on the baking pans for 1 minute then transfer them to cooling racks. Cool completely. Store in an airtight tin.