Toasted Coconutties

Name: Toasted Coconutties
Yield: Makes 3 dozen 2-inch cookies
Ingredients: ⅓ cup flaked coconut, toasted (see Kiss Kissies, step 2); ⅓ to ½ cup apricot preserves; ⅓ cup flaked coconut, toasted (see Kiss Kissies, step 2); ½ cup cornstarch; ⅔ cup sifted confectioners’ (10X) sugar; 1 cup all-purpose flour; 1 cup flaked coconut, toasted (see Kiss-Kissies, step 2); 1 cup flaked coconut, toasted (see Kiss-Kissies, step 2); ½ teaspoon almond extract; ¾ cup (1½ sticks) unsalted butter, at room temperature

Preparation info

Makes
3 dozen
cookies

Difficulty
Easy

Appears in

Mrs. Witty's Monster Cookies

By Helen Witty

Published 1983

About

A crisp and delicious bite just as they come out of the oven, these little cookies are not averse to an edging of apricot preserves that anchor a fringe of more coconut.

Ingredients

¾ cup (1½ sticks) unsalted butter, at room temperature
½ teaspoon almond extract

Preserve
Cookies
Vegetarian

Method

Preheat the oven to 300°F, with an oven rack in the center position.
In a mixing bowl (using a wooden spoon) or in the large bowl of an electric mixer, cream the butter with the almond extract until soft. Beat in the 1