Add a little tropical flavor to your Holiday table. These Coconut Washboards are light and crispy and are loaded with delicate bits of coconut then dusted with some powdered sugar for a little added sweetness. The perfect cookie for any time of year.
Coconut Washboards
Ingredients:
- 3/4 Cup unsalted butter, at room temperature
- 1 Cup brown sugar
- 3/4 Teaspoon baking powder
- 1/4 Teaspoon ground cinnamon
- 1/4 Teaspoon ground nutmeg
- 1/8 Teaspoon salt
- 1 Egg
- 1 Teaspoon pure vanilla extract
- 1/2 Teaspoon almond extract
- 2 Cups all purpose flour
- 1 1/3 Cups unsweetened shredded coconut
Instructions:
- To the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed until smooth. Add brown sugar, baking powder, cinnamon, nutmeg and salt, beat until combined. Add egg, vanilla extract and almond extract and continue beating until combined. Beat in flour and shredded coconut until incorporated. Divide dough in half and wrap each half in plastic wrap and chill for 2 hours or until easy to handle.
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side. Remove dough from the refrigerator and place it on a lightly floured surface. Roll dough into a 10” x 8” rectangle. Cut dough lengthwise into 2” strips, creating four strips. Then cut those strips into approximately 2” pieces. Place pieces onto prepared baking sheet two inches apart. Using a fork, gently press ridges into each dough strip.
- Place in preheated oven and bake for 8 minutes or until golden brown. Remove from oven and place on a wire rack to cool.
- To store, place in an air tight container for up to 1 week or layer between wax paper in a zip lock bag and store in the freezer for up to 3 months.