Thursday, 26 May 2016

Coconut Crisps



I really enjoy baking.
There is just something so satisfying about turning a bunch of random ingredients
into a perfectly balanced dessert, or cookie, or cake, etc.......

 
And I love to see the finished recipe cooling on the counter.
It always feels like a job well done.
Well, most of the time. Sometimes I look at the finished recipe and think,
"What the heck happened?!?"
Like the last three times I made chocolate chip cookies!
Seriously????
I used to make such a great chocolate chip cookie, but for the life of me, I can't seem to anymore!
I've tried new recipes that look fabulous in the picture,
but when I make them, they look terrible!
I don't get it!
Actually,
now that I think think about it, 
I haven't been able to make a decent chocolate chip cookie since we moved.
I wonder........
Could a new oven have anything to do with it?
At any rate,
I need a new chocolate chip cookie recipe.
Do you have a good one?
If so, I'd love for you to post the link or recipe in the comments below,
because frankly, 
life just isn't worth living without a decent chocolate chip cookie!!!!
But, I digress......

This cookie, always turns out!
And I love it so much!
It's a fantastic shortbread style cookie.
It's light and crisp, has a wonderfully subtle coconut flavour.
It's not too sweet, either.
And the best part is that, with only 5 ingredients, it is super simple to put together!
These are a favourite in our house!
I bet they will be in yours, too!



Coconut Crisps

Ingredients:

1 cup of butter
1/2 cup of sugar
1 tsp of vanilla
2 cups of flour
1 cup sweetened large flake coconut

Directions:

Cream butter, sugar and vanilla together well.
Add flour and coconut and mix together.
Shape into small balls and place onto greased cookie sheet.
Press with fork.
Bake at 350 degrees for 12-15 minutes, or until edges are lightly browned.
Makes 2 1/2-3 dozen.