Coconut Sticks

My hubby and I had a full weekend of fun, adventure and entertaining! Today, Sunday was supposed to be a day of cleaning and relaxation – well that did not quite happen. However, I did get 30 minutes on the treadmill, so that was a good thing. Then the baking bug hit me.

Several months ago a posting on Lottie +Doof caught my eye and inspired me. It was for Coconut Sticks by Alice Medrich's, from her book - Chewy, Gooey, Crispy, Crunchy Melt in your Mouth Cookie. After seeing the posting, my mouth began to water and I book marked the recipe for a later date. Carpe Diem – today was the day to create these little coconut gems. I slightly adapted the recipe and method.

I used my last egg in the house this morning and did not quite feel like venturing to the store. I knew that the Coconut Sticks did not require eggs, so I let the baking frenzy begin. This was such simple dough to make and prepare.

The original recipe said to put into a loaf pan, which I bypassed this step. Instead I put on a baking sheet that had sides and decided to cut the shapes out. Essentially it created the same cookie just done a bit differently.

If you love coconut, butter and vanilla – then this cookie is for you. It is crunchy, flavorful, and buttery and the toasted coconut flavor is out of this world.

Coconut Sticks

6 T. butter
2/3 C. sugar
½ t. salt
1 t. vanilla extract
1 C. unsweetened dried coconut
1 C. + 3 T flour
2 T. water

In a medium bowl mix the flour, sugar and salt. Cut the cold butter into small cubes, add to the flour mixture and coat. Break apart the butter with your fingers until small bits form. Add the coconut and mix. Mid the vanilla and water together, then dump into mixture and work with your fingers. Pinch and gather the mixture until it is moist but crumbly. The dough will not form a smooth, cohesive mass; it will be crumbly, but it will stick together when you press it.

Use a 9 x 13 baking sheet with sides. Pour dough onto pan and pat down until flat and even. About ¼ inch thick and let cool for at least two hours in the refrigerator. Cut strips to one inch wide and then divide into thirds. Carefully remove from pan to a cookie sheet. Place at least one inch apart.

Preheat the oven to 350F. Position rack in the upper and lower thirds of the oven.

Bake for 12-17 minutes, or until the cookies just begin to turn golden at the edges. Rotate the cookie sheets from top to bottom and front to back halfway through the baking time to ensure even baking.

Cool cookies completely before stacking or storing. Cookies are most delicious on the day they are baked. May be stored, airtight, for several days. Makes about 25 cookies.

*Adapted slightly from Alice Medrich's – Chewy, Gooey, Crispy, Crunchy Melt in your Mouth Cookie