Writer’s Kitchen: Quick coconut cookies

My book group starts in just two hours and I have a delicious tarte Tatin in progress. However, I got to thinking, if I was low on time and still wanted to offer hospitality with some homemade baked goods, some Scandinavian coconut cookies would be a great alternative to a French tart.

With just four ingredients and no fancy cooking techniques (just measure, stir, form, and bake), they come together so quickly. That makes them perfect not only for company, but also for a sugar craving that might hit while you’re writing. Happy baking!

Coconut Cookies
Adapted from Aquavit

2 1/2 cups unsweetened, medium grated or shredded coconut
2 tablespoons unsalted butter
2 eggs
3/4 cup sugar

Preheat oven to 350 degrees. Heat butter in a small saucepan until melted. Remove from heat and stir in coconut. In a separate bowl, beat eggs to combine, then add sugar and beat until light and fluffy. Mix everything together and drop by rounded teaspoons onto a parchment paper-lined cookie sheet. Using the bottom of a glass, gently press down on each cookie to slightly flatten. Bake for 8 to 11 minutes, until golden.

Serves about two dozen.

Photo and recipe originally published on my blog Outside Oslo.

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