Hi, my name is Brynne and I like coconut. All types, all kinds: the flavor in Pina Coladas, vegan ice cream and Thai curry sauces; shredded coconut on ice cream, mixed into coconut frosting to top coconut cupcakes and Italian Cream Cake!
That’s how it all started — that first taste. One day in 2006 my new roommate, Beth, brought home a slice of Italian Cream Cake from her job at a bakery. Being hungry and therefore not picky I ate it and loved it and not in an everything-tastes-better-when-you’re-hungry kind of way.
All my life this food had been maligned. Denied me. I was told I did not like it. I believed this to be a truth. To be fair my basis was those coconut filled chocolates that make it into every cardboard heart-shaped box. Those I still don’t like. But that cake led me into a new coconut-filled world. Those fluffy white shreds are now a pantry staple.
Somehow I don’t seem to find people who agree with my choice, except once a year on the Fourth of July. The first year these cookies went to the Howard’s Fourth of July party I expected them to come home with me as well. Shockingly they were exclaimed over, loved and eaten. Every year a batch gets to go back.
Even if you are one of the many who continue to wrinkle your nose at shredded coconut I ask you to please give these a shot. They are good. They have even won over a non-coconut person or two, though their motives are suspect.
Back in May I posted the simple chocolate cookies that are one of two simplest in my repertoire. This is the other. Unlike most recipes I make this as directed — though I have found that if you only have 2 cups of coconut it still works just fine. However, if your only choice is the bag of Finely Shredded Perfect for Baking! head on over to another store. I am often tempted to dip the bottoms into a bit of white chocolate or drizzle dark chocolate over the top, but the quick simplicity of the cookies stops me from going for that extra chocolate melting step.
from The Silver Palate Cookbook by Julee Rosso & Sheila Lukins with Michael McLaughlin
⅓ cup all-purpose flour
2 ½ cups shredded coconut
⅛ teaspoon salt
⅔ cup sweetened condensed milk
1 teaspoon vanilla
Preheat oven to 350° F.
Mix dry ingredients together. Mix in condensed milk and vanilla. Drop spoonfuls onto a greased cookie sheet. They don’t spread really, so they can be pretty close together. Bake about 20 minutes (mine took way less) or until golden brown. Remove from sheet, cool, eat.