Coconut Crinkle Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 15/16 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 cup Granulated sugar
  • 1/2 cup Powdered sugar

• Nuts & Seeds

  • 3/4 cup Coconut, unsweetened
  • 3 drops Coconut extract

• Dairy

  • 16 tbsp 1 stick unsalted butter, unsalted

Found on crunchycreamysweet.com

Description

Directions

• Preheat oven to 350 degrees F.
• Line a baking sheet with a parchment paper or a silicone baking mat. Set aside.
• In a large mixing bowl of a stand mixer, cream together butter and sugar until light and fluffy.
• Add eggs, one at a time and mix well.
• Add coconut extract. Mix again.
• With mixer on low speed, mix in flour, baking powder and coconut only until just combined. The dough will be soft and sticky.
• Using a medium cookie scoop (1 and 1/2 tablespoon size), drop scoops of the dough onto the powdered sugar and roll the dough into balls.
• Place on baking sheet, leaving 2 inches of space between them.
• Bake for 12 to 14 minutes, or until puffed and tops are cracked.
• Cool on sheet for 2 minutes, then transfer onto a cooling rack.