To compare, I tried out two different kinds of cookies: coconut shortbread and chewy coconut cookies.
I wasn't overly impressed with the shortbread. The coconut flavour was very understated and the shortbread was kind of blah. They even look kind of blah.
But the chewy coconut cookies were sublime. The cookie was crisp on the outside, chewy on the inside, and the coconut stood out in a nice way.
At the end of the day, masi Samoa are still number one. But these cookies are a close number two. Try them and see!
Chewy Coconut Cookies
(makes 18)
¼ cup (60g) butter, softened
½ cup (100g) white sugar
2 tablespoons brown sugar
1 egg
1 teaspoon vanilla
1 cup (125g) flour
¾ teaspoon baking powder
pinch salt
½ cup (40g) coconut
Cream the butter and both sugars until light and fluffy. Beat in the egg and vanilla. Add the flour, baking powder and salt, mixing well. Finally, stir in the coconut. Shape it into a log and wrap in plastic wrap. Place in the refrigerator for at least two hours or until firm.
Unwrap the cookie dough and slice into ¼ inch (5 mm) slices. Place 2 inches (5 cm) apart on lined baking sheets. Bake at 425°F (220°C) for 6 minutes or until lightly browned. Cool on wire racks.
These will soften the day after, so store them in an airtight container, or save all the hassle and store them in your belly, like I did.
