How to cook Chewy Coconut Cookies (Or Americanized Kashata)

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Chewy Coconut Cookies (Or Americanized Kashata)


Ingredients

    Ingredients make about 40 cookies

  1. 1¼c all purpose flour
  2. 1/8 t ground cardamom
  3. ¼ t baking soda
  4. ¼ t baking powder
  5. ¼ t salt
  6. ½c unsalted butter, softened
  7. ½c light brown sugar, packed
  8. ½c sugar
  9. 1 large egg, beaten
  10. 1 1/3 c flaked, unsweetened coconut

Method

  1. Preheat oven to 350 degrees. Combine the flour, cardamom, soda, powder and salt and set aside. In a medium bowl, cream the butter and sugars until smooth.
  2. Beat in the egg until light and fluffy. Gradually blend in the flour mixture, stirring until well combined.
  3. Add coconut and stir until distributed. This is a fairly stiff dough. There are two ways to proceed. Since the dough is stiff, I chose to roll the dough into approximately 1¼ inch balls, no larger, and placed them 3 inches apart on an ungreased, non‐stick cookie sheet
  4. Flatten each slightly with your thumb. If your dough is not the right consistency for this technique, fear not! Just place teaspoonfuls of the dough on the cookie sheet.
  5. Baked for 8 – 11 minutes, watching carefully. As soon as they begin to brown even slightly, remove them from the oven. Allow to cool for a moment before removing to a rack to cool completely.
  6. Store in an airtight container

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