I love coconut. I know that it’s not the flavor for everyone, though I don’t get that for the life of me! I got a new fridge, hence, was forced to empty the old one entirely. You know, not a quick little clean up, the whole shootin’ match! I came across a half used bag of shredded coconut and decided that it had been banished to the far reaches of the fridge for long enough! I thought about a coconut creme pie, coconut lime rice and coconut cookies. This day, the cookies won! My coconut lime rice is tits, though. So, expect to see it sometime!

The first cookie I’m calling The Triple Coconut. It’s got shredded coconut inside which gives it a moist and chewy texture as well as a touch of coconut extract. I toasted some coconut for the topping for the perfect coconutty trifecta!

You will need the following:

• 1 stick unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp coconut extract. Replace with vanilla if you can’t get coconut extract, your cookies will still be delish!
• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 2 cups shredded coconut, 1/2 cup reserved

Directions:

1. Preheat oven to 350 degrees
2. While oven is heating, spread 1/2 cup reserved coconut onto a baking sheet. Place in oven, tossing regularly until golden. Remove from oven and set aside.
3. In a large mixing bowl, add butter and sugars and cream together until smooth.
4. Add egg and vanilla, beat until fluffy.
5. Combine flour, baking soda, powder and salt and gradually add to wet mix.
6. Incorporate remaining shredded coconut.
7. Chill dough for 30 minutes.
8. Spoon rounded balls of dough, pressing one side into the toasted coconut and place onto un-greased cookie sheet, two inches apart. 
9. Bake for 15-20 minutes until edges start to turn gold. Allow to cool on racks then seal in airtight containers.

The next cookie is the Put The Lemon In The Coconut Cookie! As good as the last one but with the tang of lemon zest and fresh lemon curd!

You will need the following:

• 1 1/2 sticks unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp lemon extract. Again, you may sub for vanilla if needed.
• The zest of one lemon
• 1/8-1/4 cup lemon curd
• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder

Directions:

1. Preheat oven to 350 degrees
2. While oven is heating, spread 1 cup coconut onto a baking sheet. Place in oven, tossing regularly until golden. Remove from oven and set aside.
3. In a large mixing bowl, add butter and sugars and cream together until smooth.
4. Add egg, vanilla and lemon zest, beat until fluffy.
5. Combine flour, baking soda, powder and salt and gradually add to wet mix.
6. Incorporate toasted coconut coconut. 
7. Chill dough for 30 minutes.
8. Spoon rounded balls of dough, onto an un-greased cookie sheet, two inches apart. With your finger, make a small indentation on the top. Fill your dent with about a half teaspoon of lemon curd.
9. Bake for 15-20 minutes until edges start to turn gold. Allow to cool on racks then seal in airtight containers.

These are not thumbprint cookies. They will spread out and the curd will spread along with them. They are pretty and delicious. Enjoy!