Coconut Cookies

I'm not a fan of coconut really.

But with that being said, I do enjoy toasted coconut as opposed to raw coconut. 

And I like coconut milk and coconut scented products. 

So I saw these cookies and they looked delish so I thought I would give them a go. 

So good!

Don't worry if you don't have fleur de sel. 

It's fancy French sea salt. 

And of course mine look nothing like the cookies on the food blog where I found them. 

But they are chewy and sweet with a hint of salty. 

Coconut Cookies:

from the blog semiswede*

3 tablespoons unsalted butter
2 1/2 cups unsweetened shredded coconut
2 large eggs
2/3 cup  sugar
1 – 1 1/2 teaspoons fleur de sel for sprinkling

1. Preheat the oven to 350°F and line two baking sheets with parchment paper or Silpats. 

2. Melt the butter in a medium saucepan. Remove from heat and add the coconut. Mix well so the coconut is well-coated with the butter.

3. Beat the eggs with a mixer on medium speed just until blended. Add the sugar and beat on medium-high until the mixture is light-colored and fluffy. Combine the butter-covered coconut gently with the egg mixture and mix well.

4. Drop the batter onto the parchment-covered baking sheets and press down gently on the mound until it is relatively flat. A teaspoon of batter works well but you can make them smaller or larger adjusting the baking time accordingly. Keep about an inch (2.5cm) of space between each cookie, more if you aren’t flattening them. Bake for 7-10 minutes until golden. Remove from the oven and immediately sprinkle the tops of each cookie with a pinch of the fleur de sel. If the cookies sit and cool too much the fleur de sel won’t stick. Slide the entire sheet of parchment with the cookies intact onto a wire cooling rack. As soon as they are cool, put them in an air-tight container.

*semiswede blog