Who doesn't like a nice, crispy coconut cookie? These treats -- from a vintage Kansas recipe -- are easy to make, virtually foolproof and would be an ideal Superbowl party dessert.
Though these are called coconut cookies, that flavor isn't overly predominant. The nuts and oats also play starring roles.
Mix the butter and the sugars, then add the egg.
The dough will be somewhat stiff -- ideal for rolling it into balls.
Flatten each ball with the bottom of a drinking glass or your palm and sprinkle the cookies with a bit of white sugar.
When they're finished in the oven, let cool on the pan slightly before transferring them to a baking sheet.
Like many vintage recipes, this one doesn't have a method. (Doesn't everyone know how to make a cookie dough? Probably in 1950, but certainly not today.) I've written out the method below.
Preheat oven to 350 F
1/2 c. (one stick) unsalted butter at room temperature
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. flaked sweetened coconut
1/2 c. chopped nuts
1 c. rolled oats
1 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
1 t. vanilla
Beat butter and sugars together until smooth.
Add egg and beat.
Combine flour, baking soda, baking powder and salt in small bowl. Add to batter and blend.
Mix in nuts, oats and coconut.
Form dough into balls (about the size of golf balls) and place on parchment-lined baking sheet.
Press with the bottom of a glass or your palm to flatten.
Sprinkle each cookie with some sugar.
Bake 12 to 16 minutes. For a chewier cookie, reduce the baking time.