Nutty coconut Cookies

Name: Nutty Coconut Cookies
Ingredients: * 2 cups of all purpose flour; * 1/2 tsp baking soda; * pinch salt; * 1/2 cup butter (room temperature); * 1/2 cup each of brown sugar and white sugar; * a large egg; * 1 TBSP Sambuca liqueur; * 1/2 cup unsweetened coconut; * 1/2 cup walnuts or mixed chopped nuts; * some icing sugar for dusting

Christmas is all about coconut in many respects. My Nutty Coconut Cookies come together so easily for anyone. I am trying to give you as many options as possible for the holidays and beyond. If you have nut allergies, you can replace the nuts with some candied fruit in this recipe.

The original coconut cookie is the macaroon and it has quite the history. The original macaroons came from the Arab Empire and they brought cookies of honey and nut flour to Sicily. Of course. Coconut was introduced to macaroons in the 1500’s. More of this fabulous history and a place to buy some at https://dannymacaroons.com/blogs/macaroons/where-do-macaroons-come-from

You might also like these coconut cookies https://recipesatmytable.com/little-coconut-chocolate-clouds/

Ingredients

2 cups of all purpose flour
1/2 tsp baking soda
pinch salt
1/2 cup butter( room temperature)
1/2 cup each of brown sugar and white sugar
a large egg
1 TBSP Sambuca liqueur
1/2 cup unsweetened coconut
1/2 cup walnuts or mixed chopped nuts
some icing sugar for dusting

Process

Preheat the oven to 350 F and line 2 baking sheets with parchment paper. Cream the butter and sugars until fluffy. Now add in the egg.

Mix together the flour, baking soda and salt. Add this by 1/4 cupfuls to the wet ingredients. Mix well after each addition. You will end up with a soft dough.

Now add in the coconut and the chopped nuts.

Using a teaspoon drop the cookie dough onto the parchment paper. Leave room between the cookies.

Bake for 12 minutes at 350 F. Take out of the oven to cool.

Dust with sugar just before serving.