ABOUT THE RECIPE
This recipe is taken from Jane Hewitt’s Heritage CookBook, a collection of recipes divided by regions and styles from modern American traditions. The freshness of the coconut flavor and the crunchiness of the almonds make this recipe perfect for every time of the year: from a summer afternoon (perhaps served with some fruity fresh tea); to a winter chilly evening, eaten with some hot dark chocolate.
As Jane Hewitt wrote in her article, the Coconut Cookies are the perfect treats for baking lovers, and are meant for an “immediate enjoyment”.
1 ½ cups brown sugar
½ cup butter
1 cup cake flour
2 eggs, lightly beaten
1 cup silvered blanched almonds
1 cup coconut
2 tablespoons flour
½ teaspoon baking powder
⅛ teaspoon salt
¼ teaspoon vanilla
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Preheat the oven to 350.
Cream ½ cup of the sugar with butter and stir in the cake flour. Spread misture in a greased 9-by-9-by-2 baking pan. Bake 15 minutes.
Meanwhile combine the remaining ingredeints and spread over the partially baked mixture. Return to the oven and bake about 20 minutes longer, or until well browned. cool in the pan.
Cut in 26 squares.
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