SuperSimple Recipes

Coconut Homestead Cookies

From the recipe box of travel writer Carole Terwilliger Meyers.

I first enjoyed this type of cookie at Stellar Brew coffeehouse in Mammoth Lakes, California. Owner Andrea Walker sent me the big-batch recipe they use for the cafe’s giant cookie version. I cut that way down and changed things a bit, and have to say that I adore the crispy little mini cookies I came up with. I made my first batch of these during the early days of being ordered to shelter in place during the horrific coronavirus pandemic, and the fragrant cooking aromas and delightful warm cookies did manage to raise our tramped-upon spirits.

1/2 cup butter (1 stick), room temperature
                Cream.

1/2 cup sugar
1/2 cup brown sugar, firmly packed
                Beat in gradually.

1 egg
1 tsp. vanilla
                Blend in well.

1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
a pinch of salt (optional)
                Beat in gradually.

1/2 cup oats (quick-cooking or regular)
2 cups unsweetened coconut flakes
                Mix in.

For mini cookies, place a heaping teaspoon of dough on an ungreased cookie sheet. For larger cookies, use a tablespoon of dough.

375 degrees, 10 minutes, or until golden.

(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)