Ignore the buttery, tender buttermilk biscuit. This is about the honey dripping on it. Locally grown honey, by our very own Washington bees honey.
If you have never bought local honey, you must find a source and spend the extra money on it. You will never want to buy supermarket honey again.
The taste is amazing- like I used to hide the local honey I'd buy from my kids when they all lived at home because I would catch them drinking out of the honey bottle.
At Christmas my sister and her husband gives each family member a bottle of honey. That was EIGHT bottles of fresh, local honey in our family! Asa used to keep it next to his bed to hide it.
I bought a jar (I still need to pay for it) from a friend last month. Their honey was a totally different flavor than my sisters. Equally amazing, just different flowers and completely different flavors.
Amber's honey is made from their bees that travel down the block to the blueberry farm by her house. OH MY GOSH, it is so good. I'm rationing it out so it lasts until next year.
Our family has already gone through 3 batches of these cookies since I first made them on Friday.
I hid the last double batch in the freezer which was promptly found by Noah less than 12 hours after hiding them and now they are all gone. Watch out- they are addicting.
Like you can't just eat one. Dunk em' in your tea or eat them for breakfast like I did. They have fruit in them so it's okay. Slightly chewy, slightly crunchy. If you hate coconut, I'm sorry.
Amber’s Coconut Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 cup packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 cups flaked coconut
3-4 chopped dried apricots or 1/4 cup dried chopped cherries if using
Coarse sugar for rolling the cookie dough balls in
Preheat oven to 350 degrees. Combine the flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla until light and fluffy. using a large cookie scoop make a ball, roll the cookie ball in the course sanding sugar. Place on parchment lined cookie sheet leaving enough space for the cookies to spread out.
I give the pans a smack on the oven rack to help flatten or deflate the cookies while baking. Bake for about 10-12 minutes. Let cookies cool for a few minute These cookies freeze really well but also stay fresh in my glass cookie jar for several days on the counter.
Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.