Toasted Coconut Sugar Cookies

If there ever was a variation on a sugar cookie that I recommend you try, it's this one. Toasted Coconut Sugar Cookies. These are to-die-for. Of course, it helps if you like coconut, but even if you didn't... I might wager a bet to say you will like these cookies. That's how confident I am that they are deeelicious!

I got this recipe from a blog I really enjoy, Sugarcrafter. Go on over and check it out! This recipe is most definitely a keeper. )

Ingredients:

-2 and 1/4 cups all-purpose flour

-1/2 tsp. baking soda

-1 tsp. baking powder

-1/2 tsp. salt

-1/2 cup sweetened shredded coconut

-3/4 stick unsalted butter, softened

-1 and 1/4 cups sugar

-2 oz. cream cheese, softened

-2 Tbsp. vegetable oil

-1 egg

-2 tsp. vanilla extract

-extra shredded coconut, for topping

Instructions:

Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.  Pour the 1/2 cup of coconut onto the parchment paper, and bake for 5 - 8 minutes or until lightly browned; toss with a fork or spatula two or three times during baking. 

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and toasted coconut. In a large bowl, cream together the butter, sugar, cream cheese, and vegetable oil. Add in the egg and vanilla extract, continuing to mix until smooth. Gradually mix in the flour mixture until well-combined.

Roll the dough into 1-inch balls, and place on baking sheets lined with parchment paper. Press down each cookie slightly to flatten a little bit. Top with additional shredded coconut (that has not been toasted). Bake for about 10 - 12 minutes or until the edges are lightly browned and the coconut topping is toasted. Let rest for a couple minutes on baking sheet before transferring to cooling rack to cool completely.

This recipe made about 22 cookies for me! They were probably 2 - 2.5 inches or so in diameter.

Amaaaazing. My coworkers raved about them, and many folks asked for the recipe! They were so light, flavorful, soft, and chewy. Mmmm.

I have to apologize about the pictures in this post. First of all, they're not all that great (I baked in the evening and didn't have great lighting). Secondly, I must have gotten so caught up with how good these were that I didn't take any "posed" shots! So, sadly, all you'll get with this post is just the pictures of the finished product on the baking sheets. Sorry about that! 

You must try these! ;-)