Coconut Cookies

There’s a bakery in Soho (NY) that has a spectacular coconut cookie. NY friends are welcome to mail it to me, I won’t be upset for ruining my diet. I’m not the biggest coconut fan either. Oh yea, it’s also vegan. GASP! I tried to find the recipe, and while this is not exactly it, it’s close enough. These are chewier, but pretty darn good and the closest I’ve come without being a macaroon.

The recipe is adapted from the book The Back in The Day Bakery Cookbook which is from a bakery based in Savannah, GA. After consulting with my awesome friend with a spectacular palate, Sean, he helped me note what needed changing, toast the coconut. Duhhhhhhh. I will officially consult him on all food problems.

1 1/4 cups flour

½ tsp baking soda

¼ tsp ground cinnamon

¼ tsp allspice

2 sticks of unsalted butter (room temp)

1 cup sugar

½ cup light brown sugar

2 eggs

1 tsp vanilla

2 ¼ cup of oats

1 bag of sweetened coconut.

About half the bag of coconut (if not 3/4 ) should be toasted at a golden brown. Mix the dry ingredients in one bowl. Cream butter and sugars in a mixer with paddle. Add the remaining wet ingredients. By hand with a wooden spoon, mix in dry ingredients. Scoop out with ice cream scooper and flatten with palm. Spring raw sugar on top. Bake 10-12 minutes at 350 degrees and voila!