Coconut Snowdrops

Name: Coconut Snowdrops
Yield: Makes about 4 dozen
Ingredients: 16 tablespoons, unsalted butter (2 sticks), softened; 1 cup (7 ounces), granulated sugar; 1/4 cup packed (1¾ ounces), light brown sugar; 1 , large egg plus 1 egg yolk; 1 teaspoon, vanilla extract; 1 teaspoon, coconut extract; 2 cups (10 ounces), all-purpose flour; 2 cups (6 ounces), sweetened shredded coconut; 1/2 cup, finely chopped blanched almonds; 1/2 cup (3 ounces), semisweet chocolate chips; 2 tablespoons, unsalted butter

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Appears in Cook's Country December/January 2008

Desserts or Baked Goods

Contest Recipes

These cookies contain snowy mounds of coconut with an almond accent. They will spread and fall during baking if the dough gets too warm. For the best texture, chill the dough well before forming the cookies and roll only half the dough at a time, keeping the other half in the refrigerator.

SERVESMakes about 4 dozen

TIME1½ hours, plus 1 hour chilling and 20 minutes cooling

WHY THIS RECIPE WORKS

This Coconut Snowdrop recipe is a perfect addition to any holiday dessert table. We were careful not to overbake the Coconut Snowdrops; they were soft when they came out of the oven and remained chewy as they cooled.

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