Coconut Mango Cookies

These cookies have just the right  crispy-chewyness to please a whole lot of people at one time.  This recipe makes quite a few cookies, so you can either bake them all up at once, or put some of the rolls of dough in the freezer.

You can substitute apricots for the dried mango, and hazelnuts, brazil or macadamia for the almonds.

You do need to plan ahead a bit, as the dough needs to be refrigerated for about an hour before baking.  The toasted almonds also need to cool before you can add them to the batter.

What you need:

3/4 cup butter

1 cup sugar

1 egg

2 cups flour

1 & 1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups shredded sweetened coconut

1/2 cup dried mango or apricot

1/2 cup toasted almonds

What you do:

1.  Toast almonds and allow to cool, then chop them.

2.  Beat room temperature butter with sugar until fluffy and light in colour.  Beat in egg.

3.  Add flour, baking powder and salt, then mix with a wooden spoon, being careful not to over-mix.

4.  Stir in nuts, chopped fruit and coconut.

5.  Form into 4 logs, about 3 cm in diameter, and wrap in plastic wrap.  Place in the fridge for about an hour.  If you are going to freeze for later use, add another layer of protection by putting them into a plastic bag.

6.  Let the logs sit for about 15 minutes, then carefully cut into slices just less than 1 cm thick, with a serrated knife.  It can be a little tricky to make this work neatly, but it helps if you use a sawing motion.  When I ruined a few, I just hand-formed them and made them into “tasters.”  Everybody likes to taste your baking!

7.  Place on ungreased cookie sheets and bake for 8-10 minutes at 350 F or until lightly browned, a little longer if you prefer crispier cookies.  For added decadence, you can sprinkle a tiny bit of sugar onto the top of each cookie before baking.  I used vanilla sugar and the result was amazing!

8.  Store in an airtight container.  They keep well for about a week.

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