I had some problems making these. Chilling the dough and making little dough balls was easy. Squashing the balls flat was another matter. The recipe called for a cup to be used. I used a glass. Either way, I'm sure I would have faced the same dilemna: either the dough stuck to the bottom of the glass or if I floured it enough to prevent sticking, then the cookie came out covered with too much flour.
My next problem came with the final step of icing the cookies with chocolate. The melting and dipping went okay, it was the setting. My kitchen was too warm and the chocolate wouldn't set. To freeze the cookies, I had to line my container with waxed paper and then place waxed paper between each layer of cookies. After I thawed them, I had to peel the waxed paper from each cookie. It was difficult and left unattractive marks on the icing.
The Master Gardeners who tried them liked them. In fact, this is all that was left after everyone had eaten their fill and wrapped up some to take home. Personally, I didn't find them all the tasty.
Verdict: Not bad, but I won't be making these again.
(Source: Family Circle Magazine, December 2005)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, at toom temperature
3/4 cup sugar
1/2 teaspoon coconut extract
1/4 teaspoon vanilla extract
1. In a large bowl, whisk together flour, baking powder and salt.
2. In a second large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg, coconut and vanilla. On low speed, beat in flour mixture until just combined.
3. Gather dough. Wrap tightly in plastic wrap. Refrigerate 4 hours or as long as overnight.
4. Roll 1 heaping teaspoon dough into a ball. On a well-floured work surface, flatten with a cup. Transfer to an ungreased bking sheet. Repeat with remaining dough. Bake at 350 degrees for 10 to 12 minutes. Cool on wire rack.
5. Melt 8 ounces bittersweet chocolate. Dip an edge of one cookie in chocolate; rotate cookie slightly and dip again. repeat with all cookies and place on waxed-paper-lined baking sheets. Sprinkle with a total of 1/2 cup toasted coconut; let chocolate set at least 15 minutes.
Makes 4 dozen
Recycle: vanilla extract bottle, coconut extract bottle