Our Recipe Collection

Organic Coconut Butter Cookies

1 c white sugar
3/4 c unsalted butter, softened
2 Tbsp. vegetable shortening or unsalted butter
4 oz. creamed coconut, room temperature
2 egg yolks
3 Tbsp. light cream 
1 1/2 tsp pure vanilla
tiny pinch salt
2 tsp baking powder
2 1/2 c HODGSON MILL ORGANIC NATURALLY WHITE FLOUR
1/4 c HODGSON MILL PURE CORN STARCH 
1/4 c shredded unsweetened coconut, lightly packed, optional
1/3 c well drained marischino cherries, chopped, and optional

Preheat oven to 350 degrees F. Line a baking sheet with baking parchment paper.

Cream the sugar with the butter and shortening until lightened and pasty in consistency. Blend in creamed coconut.

In a measuring cup, stir together the egg yolks, vanilla and cream. Blend into creamed butter mixture.

In a separate bowl, stir together flour, salt, corn starch, baking powder and shredded coconut.

Stir dry ingredients gently (if using electric mixer use slowest speed and don't allow mixture to waft up). Mix on slow speed about 18-20 seconds until mixture begins to clump together. By hand, gently fold in chopped cherries.

Turn out onto a lightly floured board and knead gently to shape into a soft dough (a few hand motions only).

Bake 15-17 minutes, or until cookies are just beginning to brown at edges.

Makes 24 servings. Each serving: 159 calories; 1 g. dietary fiber; 20 g. carbohydrates; 2 g. protein; 8 g. fat; 5 g. saturated fat; 34 mg. cholesterol; 38 mg. sodium.