May be it’s the weather. Maybe it’s all the Hawaiian pictures my friend has been posting on Facebook lately. Or maybe it’s just because I love the Islands. What ever it is, I’ve been feeling very tropical and I’ve been craving all things coconut.
It’s the long, lazy, hot days of Summer, and I just want to float the season away in the sparkling blue waters of my pool, with an cool, sweet, umbrella garnished drink in one hand, and a good book in the other.
Dishes like Kalua Pork, Macadamia Crusted Chicken with Mango Salsa, Coconut Scones, and one of my all time favorites, tropical Coco Cabana Bar have been gracing my table as of late. So it was only natural that I would pick Coconut Ball Cookies for this weeks Martha Monday Post.
Think Mexican Wedding Cookie (or Russian Tea Cakes), but using coconut instead of nuts. It’s a rich, crumbly type of a shortbread cookie , loaded with coconut, baked to perfection and rolled in powdered sugar.
They say that your brain doesn’t know the difference between a imagined experience and a real one. So…
- grab a coconut ball cookie (one of those umbrella studded drinks might help here too!),
- close your eyes,
- and imagine a tropical vacation in Paradise.
And if you see me playing in the waves, be sure to say “Hi!”.
Coconut Ball Cookies
Recipe by Martha Stewart
- 2 sticks unsalted butter, softened
- 1/4 cup confectioner’s sugar, plus more for dusting
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups sweetened flaked coconut
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream butter with 1/4 cup confectioners’ sugar until fluffy.
- Mix in flour and salt until they’re just combined.
- Stir in coconut.
- Roll dough into 1-inch balls; place 2 inches apart on a baking sheet.
- Bake until just starting to brown, 15 to 20 minutes.
- Roll the warm cookies in confectioners’ sugar; let cool completely.