Coconut Crisp Cookies

I'm normally not a fan of crisp cookies. Soft and squishy is the way to go, in my opinion.

But then I made these cookies and, well, they are bringing me over to the crisp side. 

These are kind of a shortbread cookie but think shortbread that decided to move to Hawaii during the Christmas holidays. 

They only take a few minutes to whip up and then a few more minutes to cook so they are easy peasy and perfect for unexpected company. Or expected company. Or, you know, even family. 

I enjoyed mine with a glass of milk but I'm thinking tea or a glass of wine might be even better!

Coconut Crisp Cookies

Ingredients

6 Tbsp butter, room temp

1/3 cup icing sugar

1/2 tsp vanilla

1/4 tsp coconut extract

1/8 tsp nutmeg

1/8 tsp cardamom

1 Tbsp ground flax

1/4 tsp baking powder

3/4 cup coconut powder

1/2 cup flour

Topping

1 cup shredded coconut

Directions

Preheat oven to 350. Line a cookie sheet with parchment paper or a Silpat, set aside. 

In a mixing bowl, beat the butter until creamy, scraping sides as needed. Beat in the vanilla and coconut extract until well combined, again scraping sides as needed. 

In a separate small bowl, whisk together spices, ground flax, baking powder, coconut powder, and flour. (NOTE - if you can't find coconut powder in the store simply pulse approx 1 cup shredded coconut in the blender until it is super fine.)

Beat the dry ingredients into the butter mixture until well combined. (NOTE - if you find the dough is too crumbly then add in one or two tablespoons of water to help it stick together.)

Using a small cookie scoop, scoop dough and roll into balls.  (If you don't have a cookie scoop, simply pinch off a golf ball sized amount of dough and roll into a ball.)

Roll each ball in the shredded coconut and place on prepared cookie sheet. Flatten slightly with the palm of your hand. 

Bake at 350 until cookies are golden brown around the edges, about 8 - 10 minutes.  

Let cookies cool on the sheet to firm up, about 5 minutes.

Remove to wire rack to cool completely. 

Store any leftovers in an airtight container on the counter or in the fridge. These also freeze very well.

They may seem a little dull in color but I have to tell you, they are anything but dull in flavor and texture. Seriously, you have to try them to believe it!