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Today I present to you Swedish Coconut Cookies.  They have the texture of shortbread, they are buttery and delicious.  Since they are a drier cookie, as opposed to chewy, they can be made in advance and still be tasty when you are ready to serve them even if it is a few days later.

My mom was quite proud of this recipe, in fact, she won a blue ribbon at the Michigan State Fair in the cookie category with this cookie.

She had this plaque done in decoupage and it hung in our kitchen.

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To make cookies, I start with toasting the coconut. To toast the coconut, preheat oven to 325 and spread coconut in cookie pan in an even layer

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Toast in oven for about 10 minutes, halfway through the process I stir the coconut around to make sure it toasts evenly.  When done, let it cool slightly before mixing into cookie batter.

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While the coconut is toasting, I like to start the batter. I begin with the butter, shortening and sugar, mix it well until it is creamy. Then add the remaining dry ingredients.

For the dough in the shape of balls and flatten slightly

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Once baked I let cool for only a minute and transfer to cooling rack

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Swedish Coconut Cookies

Preheat oven to 350 degrees

2 cups white sugar

1 cup shortening

1 cup butter

1 cup toasted coconut

3 cups flour

1 tsp baking soda

1 tsp baking powder

¾ tsp salt

Cream together butter, shortening, and sugar. Stir in flour, baking powder and soda, salt and toasted coconut.  Roll into balls about the size of a hickory nut. Place on ungreased cookie sheet and flatten slightly.  Bake for 28-30 minutes. Makes about 8 dozen.

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