Aloha! From the beautiful island state of Hawaii comes this eggless sweet treat. Tenderly crisp, buttery, and rich with the flavor of coconut these cookies are sure to please anyone's palate. Such an easy recipe to make and perfect for any holiday platter or simply a tea time treat.
This recipe came from the back of a C&H pure cane sugar package eons ago. I think. I can't find it on their website but I do have it scrawlled on the inside cover of my 1987 San Francisco Junior League cookbook. Anyway, it is a fantastic eggless recipe that can easily be made vegan by substituting a good quality margarine or shortening for the butter.
1 C butter, softened (or margarine if you wish to make this recipe vegan)
1 C white caster sugar
1 tsp vanilla
1/4 tsp salt
2 C flour/maida
1&1/3 C shredded coconut
1/2 C chopped macadamia nuts or cashews (optional)
1/2 C white chocolate chips (optional)
Here's what to do:
1) In a large bowl of electric mixer, cream together butter, sugar and vanilla.
3) When ready to bake heat oven to 325F/170C. Shape tablespoonfuls of dough into balls the size of walnuts. Place on baking sheets lined with parchment or a silicone mat and flatten with the bottom of a glass wrapped in cling film or the heel of your hand.
4) Bake in preheated oven for 20-25 minutes or until bottoms of cookies are slightly browned. Allow to cool for 10 minutes before removing from baking sheet with spatula. Makes 4 dozen.
This recipe can easily be made vegan by the use of a good quality vegetable margarine or shortening in place of the butter.