Tropical Traditions - Recipe - Coconut Cream Cookies

Coconut Cream Cookies

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

1 1/2 cups Coconut Cream Concentrate (heat if needed to soften)
2 cups sugar
2 eggs (at room temperature)
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tarter
1/8 teaspoon salt
1 1/2 cups flour

Preheat oven to 300 degrees F.

Beat the coconut cream, sugar eggs and vanilla together until combined. Stir in baking soda, cream of tarter and salt. Beat in the flour.

Shape dough into balls using one tablespoon of dough per cookie.

Place on ungreased cookie sheet, about 2 inches apart. Bake in preheated oven for about 15 minutes. The sides should be set but not browned.

Remove from oven and let set on pan for 1-2 minutes before putting on racks to cool completely.

Makes 40 cookies.

Recipe submitted by Vickie, Modesto, CA

coconut-cream-cookies Untitled

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These cookies were so good! They're chewy, creamy with nice flavors of vanilla and coconut. Be sure to melt the Coconut Cream Concentrate over LOW heat to prevent burning it.

The "dough" isn't really a dough, btw. It'll be crumbly and you'll have to pack it into a round ball and then press it out into a cookie shape unto the cookie sheet. You could use a cookie scoop to shape the balls. Just press it up against the side of the bowl before dropping unto the sheet and pressing down with your hand.

The cookies were a little sweet for my taste and I'll probably cut back about 1/2 cup on the sugar next time. Other then that, they're perfect!

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