Time to take a treat to work tomorrow. I had coconut left over from the carrot cake, so this seemed a good recipe to put that to use.COCONUT CRISPIES
1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked coconut
Additional sugar for sprinkling
Cream butter lightly and then add sugar, cream again, add egg and vanilla and cream again. Add flour, soda, and salt. Add coconut and mix well. Use a cookie scoop or roll into balls about walnut size. Roll in sugar and flatten down with your fingertips, or you can use the bottom of a glass. Bake for 15 minutes at 325 until light brown. Remove to a rack to cool completely. Makes 3 dozen.
2 comments:
Simple and lovely! It's always nice to use up some leftover ingredients. I often have bags of things I can't figure out what to do with! (At least coconut freezes, though.)
I love coconut, so I'd definitely eat these. Maybe I'll come down to the coast to visit you. :)
When I first saw the title to this post, I thought you used rice crispies in them.
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