2 large eggs
1 cup granulated sugar
1/8 tsp salt
1/3 cup all-purpose flour
1 tsp vanilla
3 cups sweetened shredded coconut
Position rack in the center of the oven and preheat the oven to 350 degrees. Grease baking sheet.
In a medium bowl, whisk together the eggs, sugar, salt, flour and vanilla extract until well blended. Stir in the coconut.
Using a 1 tablespoon cookie scoop, melon baller, or measuring spoon, drop the dough into mounds on the prepared sheet, spacing thema t least 2 inches apart. Bake the cookies for 14 to 16 minutes, until they are golden brown around the edges and a few strands of coconut on the tops of the cookies start to turn golden. Cool the cookies completely on the baking sheet on a wire reack. Repeat with remaining dough.
Makes 36 cookies
Store in an airtight container at room temperature for up to 2 days, but these are best the day they are made.
1 comment:
Oooo I love them too! Might have to try these.
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