These coconut cookies are a perfect blend of a soft, chewy butter cookie and a coconut macaroon! Yum! They vanish quickly!
(Adapted from Martha Stewart's Everyday Food 2004)
1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
1 cup sugar
1/4 teaspoon baking powder
1/2 cup chilled unsalted butter, cut into small pieces
1 teaspoon vanilla
1 1/2 cups all-purpose unbleached flour
Preheat oven to 350. Set aside 2 loosely packed cups of coconut in a bowl. Place remaining coconut in a food processor along with sugar, and baking powder; process until finely ground. Add butter, and process just until no large lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
Scoop tablespoons of dough, roll into balls, and coating with coconut.
Arrange balls on baking sheets. Bake until lightly golden, 23 to 25 minutes (or less). Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
*To make sure the cookies have a light texture, do not overprocess the dough; it should still be slightly loose and crumbly when you start forming the balls.