Happy Summer! To kick off the season, I've made some chewy banana cookies with coconut for a bit of tropical flair. The cookies are soft with slightly crispy edges, and the coconut provides great texture.
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup of butter, softened
1 cup sugar
1/4 teaspoon vanilla extract
1 egg yolk
1 mashed banana
1 cup shredded coconut
Instructions
Cream together butter and sugar. Add vanilla extract and egg yolk.
Refrigerate cookies for 1-2 hours or overnight.
Preheat oven to 350 degrees.
Drop tablespoonfuls of dough onto cookie sheets.
Yields 2 dozen cookies
Adapted from The All American Cookie Book
Posts
No comments:
Post a Comment