what's weird about these cookies is that i don't like the two main ingredients: almonds and shredded coconut. at least not separately but together, they make a pretty good combo. why would i have these ingredients in my cupboard then? i inherited it. my roommate moved out. i didn't want to throw them out and for this round of the Baking Gals i went on a search for a cookie recipe that i would be comfortable giving a soldier and his friends.
my soldier this round is a David Card, front line medic who is on his second tour of duty overseas. KelseyKakes was our fearless hostess.
Coconut Almond Cookies
recipe courtesy of Laurie Thompson
1 cup butter, softened
1 1/2 cups white sugar
2 tablespoons water
1 teaspoon almond extract
2 1/2 cups sifted all-purpose flour
3/4 teaspoon baking powder
1/2 cup flaked coconut
optional: chopped almonds. (i toasted them for about 5 minutes in the oven.)
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together butter and sugar until smooth. Beat in the egg, water and almond extract. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in coconut. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten with a floured fork. ** i added the chopped almonds on top for some added ooomph.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned on the bottom. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.