I know that’s what’s already happening at my house. With or without them, of course, the meaning of Christmas and our joy in celebrating with friends and family remain the same. However, I’m figuring with just a week to go until Christmas Day and a little bit of time on my hands, I’d like to whip up just a few more treats for all the sweet teeth I expect over the next two weeks. I hope this one, a favorite among coconut lovers, comes in handy for you, too, as you enjoy this weekend of anticipation, fun and last minute prep. I may just have to make up another batch or two after the holidays to deliver to local booksellers along with a “thank you” for featuring The View From Prince Street when it reaches stores January 5th.

Coconut Sugar Cookies

3/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1-1/4 cups butter, room temperature
2 cups white sugar
2 eggs
1 teaspoon coconut extract
1 teaspoon lemon zest
1-2 cups shredded coconut

Preheat oven to 375 degrees. Sift together the flour, baking soda and salt. In a separate bowl, cream together butter and sugar. Add eggs one at a time. Mix in extract and zest. Mix half the dry ingredients into butter/sugar mixture. Blend well. Mix in second half of dry ingredients. Scoop dough into one inch rounds and them roll in shredded coconut. Bake on a parchment lined baking sheet for 9-10 minutes.

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