Easy Coconut Drops

I’m going to a birthday party with margaritas and Spanish dancing!! 

Easy Coconut Drops

Yield: 40ish cookies

• 7 ounces sweetened shredded coconut
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup sugar
• 1 egg
• 1 teaspoon vanilla extract

1. Preheat oven to 375°F.  Line two baking sheets with parchment paper or silicone liners.
2. Pour the coconut into the work bowl of a food processor fitted with the steel blade.  Process in one second pulses about 12 times, just until the coconut is chopped up into little bits.  Set aside.
3. Sift flour, baking powder, and salt together onto a sheet of parchment paper.  Set aside.
4. In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed  just until combined, about 30 seconds.  If needed, turn off the mixer and scrape down the sides of the bowl with a rubber spatula.  Add in the egg and the vanilla extract; beat until smooth.  Adjust the speed to low.  Slowly stir in the flour mixture, followed by the coconut. 
5. Drop dough by rounded teaspoons onto prepared baking sheets leaving 2 inches or so in between each cookie.  Bake for 10-13 minutes, or until golden around the edges.  Slide entire sheet of parchment or silicone mat onto wire racks to cool completely.

Tags: Drop Cookies, Fast, Nut-free

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