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.