Big hit with ALL!  Rob, Alisa, Zach, Lauren, Sylvie, Alisa – even Greg and Andy who like me, do not even like coconut!  These are soft on the inside and crispy on the outside and are a really satisfying treat.  If the plain are too sweet for you, add some chopped bittersweet chocolate – my favorite.  I added both chocolate and slivered almonds to another third of the batch and kept one third clean for those who like things simple.  These are so very easy to make – one bowl – that mixes up super easy.  Great for those who are lactose intolerant…And pretty to boot!  Enjoy –

coconut jumbles (adapted from The Good Cookie by Tish Boyle):

2 large eggs
1 cup sugar
1/4 teaspoon kosher salt
1/2 cup all purpose flour (unbleached if possible – look to baking tips to measure correctly)
1 teaspoon vanilla extract
3 full cups sweetened shredded coconut (use the best quality you can find)
chopped bittersweet chocolate (to taste)
slivered almonds (to taste)

Preheat oven to 350 degrees and position rack in the middle of the oven.  Grease a heavy duty sheet pan with butter or spray.  These will stick to parchment.

In a medium bowl, mix together the eggs, sugar and salt and vanilla.  Add the flour and coconut and mix again.  If using chopped chocolates and/or nuts add these now as well.

Drop by tablespoon or a small ice cream scooper – onto the prepped sheet.  Bake the cookies for about 13-16 minutes. The cookies should turn golden brown a bit on the edges and a tiny bit on the top.  Try not to over bake – or they will dry out.  Repeat – with next batch.  You can put more than one sheet pan in the oven – but make sure you switch it up – racks and know that baking time will be affected.  Just look for proper light browning on edges and you should be OK.

These are best the day they are made, but did fairly well for 3 days in an airtight container.  Enjoy!

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