I started baking the minute I had had my coffee and fed the dogs. Coconut crisps is another great recipe from the Swift Brookfield company. I am going to look up that company because in all their recipe they feature their dairy products. I expect it might have been an Illinois company, but I am not sure. If you are a cookie baker, getting your hands on a copy of this booklet would be a feather in your hat because they are delicious recipes and very easy. Stay tuned. I am on the move today.
These two batches turned out differently. If you want a slightly chewy cookie bake less time; if you want a crisp cookie as advertised, bake a little longer obviously.
Coconut crisp cookies
350 for 10 -15 minutes depending on your oven. Watch them.
1/2 cup butter
1/2 cup white sugar
12 cup packed brown sugar
1 egg
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
1 tsp. baking soda
dab of salt if your butter has no salt
1/4 tsp, nutmeg
1 cup oats
1 cup coconut
Mix first three ingredients and then add the egg and vanilla. Beat until light and fluffy. Sift together the flour, baking powder, soda, salt, nutmeg, then mix.
Add the oats and coconut and mix. Use a small ice cream scoop to put the cookies on the baking sheet covered with parchment. No butter or grease because there is so much in the cookies.
I am trying to see if I can print these recipes from the little booklet so you can all have a go at these recipes. See if this appears clear enough, please. (No, I can enlarge it on Facebook, but don't know how to do it on the blog.)
