1/2cup1 stick chilled unsalted butter, cut into small pieces
1large egg
1teaspoonvanilla extract
1 1/2cupsall-purpose flour, (spooned and leveled)
splash of milk if needed
Instructions
Preheat oven to 350 degrees.
Set aside 2 loosely packed cups of coconut on a plate.
Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no 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 over mix). If the dough is a bit dry, add a splash of milk until the dough comes together. Do not over mix.
Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
Arrange balls, about 2 inches apart, on baking sheets. Do not flatten the balls of dough.
Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
If desired, sprinkle with a bit more coconut while hot.
This recipe yields about 15-18 cookies if using a 2 1/2 inch cookie scoop. The cookies are very rich, and can be made using a smaller scoop or spoon.