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Coconut Cookies
Coconut Cookies PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

One cannot have too many cookie recipes in her back pocket. Even better if they're not the same old, same old. Like this recipe for coconut cookies. It's what happens when sugar cookies meet macaroons, and it's glorious.

RELATED: Nondairy Coconut Whipped Cream

Makes 2 dozen medium cookies
Start to Finish: 45 minutes

Ingredients

Cookies

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar, plus more for rolling

2 eggs

2 teaspoons pure vanilla extract

2¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup shredded coconut

Topping

1 cup shredded coconut

¼ cup confectioners' sugar

1 egg white

Directions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, 4 to 5 minutes.

3. Add the eggs one at a time, scraping the side of the bowl well after each addition. Beat in the vanilla extract and mix to combine.

4. Add the flour, baking soda and salt to the bowl; mix on low speed to combine, 1 to 2 minutes. Add the coconut and mix until incorporated, 1 minute more.

5. Shape 2 tablespoons of dough into a ball and then roll in sugar to coat. Repeat with the remaining dough. Place the balls on the prepared baking sheet, leaving about 1½ inches between each cookie. Lightly press the cookies to flatten.

6. Bake the cookies for 5 minutes. While the cookies bake, make the topping. In a small bowl, combine the coconut with the confectioners' sugar. Add the egg white and mix until fully combined.

7. After 5 minutes, remove the cookie sheets from the oven. Top each cookie with 2 teaspoons of the coconut mixture and then return the sheets to the oven. Bake 5 to 7 minutes more, until the cookies are golden at the edges. Cool before serving.

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