Brown Sugar Coconut Cookies

Brown Sugar Coconut Cookies - made dough May 28, 2012, baked various times from Baking Style by Lisa Yockelson

2nd baking attempt - much better texture and more moist

 If you can't tell, I'm still obsessing over Baking Style.  There are so many recipes I want  to make.  To continue my love of and homage to coconut, and because I was still stockpiling cookie dough in my freezer to bake off when I needed it, I went with this recipe.  The picture in the book looked so good and did I mention my love of coconut?

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

2 cups unsifted bleached all-purpose flour

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.