Try It Tuesday - Coco-Doodles Cookie Recipe

Coco-Doodles!

Coconut Snickerdoodles!  

Instead of rolling in cinnamon sugar, you use coconut and some sparkling sugar!

This could be a contender for Christmas Cookie 2014.   I thought/hoped the coconut would look a little bit "snowy," though I am tempted to also roll them in some red and green jimmies, too.
Next time, I might sub out some (a 1/4 cup perhaps first try?) of the flour for the Trader Joe's Coconut Flour!

INGREDIENTS

1½ cups sweetened shredded coconut - look for the "Fancy" kind, it is a finer and smaller shred and

you can skip a step in the preparation
1 cup shortening
1½ cups sugar
2 eggs
1 teaspoon vanilla
2¾ cups flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cream of tartar
Sparking sugar, optional

INSTRUCTIONS

1) Preheat oven to 400 degrees. Line baking sheets with parchment paper. Set aside.
2) In a high-speed blender or food processor, pulse coconut until finely shredded. Pour into a shallow bowl. Set aside.  (I skipped this step)
3) In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; beat well.
4) Add  dry ingredients into a medium bowl. Add to creamed mixture; mix until just combined.
5) Roll dough into 1" balls  Roll in the coconut. (add sparkling/sanding sugar, if you want)  Place 2 inches apart on the prepared baking sheets.
6) Bake for 10-12 minutes or until lightly browned around the edges and just barely set in the center.

Remove to wire racks to cool.
Makes about 3 dozen cookies