There's a bag of sweetened flaked coconut that I picked up on a whim before the Snowpocalypse that's been singing it's sweet, tropical siren's song to me ever since.  I sprinkled a little on a bowl of ice cream during the snowmageddon but since then I've been mulling over the possibilities available to me.  There is also a part of me that never expected that I would make anything with it, in the end, because of my frequent dips into the bag to nosh on a handful of coconut.  I assumed it would be gone before I knew it.  That's how I do.

In the end, I found a simple recipe that would highlight the sweet perfection of my flake coconut and not overpower it with a bunch of nonsense.  I went with it, electing to use up a small amount of blanched slivered almonds that I had in the pantry too.  They needed a home!  I modified the recipe I found at All to accommodate the almond addition.  

These cookies are delicious...the perfect tea cookie!  They aren't too sweet, in my opinion, and have a delightfully chew to them that reminds me of a macaroon, yet the soft buttery texture of a cookie...hence the name Cookieroon!  The almond extract and almond slivers really round out the flavor in a subtle and distinguished way.  Even Em, who isn't always a fan of coconut or almond, loves them.  I would make these again and again; and I might have to, now that my mom knows about them.  During our weekly Sunday afternoon phone call, she asked me to mail her a few dozen.  Why? BECAUSE SHE'S THE MOM, that's why.


Click on "read more" for the full recipe.
Coconut & Almond Cookieroons

modified from a recipe at

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 1/3 cups flaked coconut
1/4 cup blanched, slivered almonds

Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.

In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg, vanilla and almond extracts until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut and almonds. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.

Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

1 comment:

  1. i really can't stand coconut, but these look SO good! the texture is so yummy, soft on the top with the crispy edges.... mmm.. totally food porn!


Note: Only a member of this blog may post a comment.

All content © Meaghan O'Malley, 2009-2012. Header image by Rebekka Seale.