"When I replaced the butter with coconut oil in these cookies, they got even better," says the food blogger and author of Smitten Kitchen Every Day

By People Staff
November 22, 2017 12:00 PM
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Victor Protasio

“When I replaced the butter with coconut oil in these cookies, they got even better,” says the food blogger and author of Smitten Kitchen Every Day

Deb Perelman’s Coconut Meltaways

1½ cups all-purpose flour
¾ cup unsweetened flaked coconut
½ tsp. kosher salt
6 tbsp. powdered sugar
¾ cup solid virgin coconut oil (not melted)
½ tsp. vanilla extract
1¼ cups sifted powdered sugar

1. Combine flour, coconut and salt in a food processor. Process until coconut is finely ground, about 20 seconds. Add 6 tablespoons powdered sugar; process until well-blended. Add coconut oil and vanilla; process until mixture clumps together, about 60 seconds. (If dough is too soft to scoop and hold a shape, chill 10 minutes.)

2. Preheat oven to 350°. Scoop dough into balls (1 tablespoon each), and place 1 inch apart on a large baking sheet lined with parchment paper. Freeze until firm to the touch, about 10 minutes.

3. Bake until golden brown underneath and relatively pale on top but dry to the touch, 15 to 17 minutes. Cool on baking sheets 5 minutes.

4. Place sifted powdered sugar in a large bowl. Roll warm cookies in powdered sugar to coat; let cool completely on wire racks, about 30 minutes. Once cookies are cool, roll them in powdered sugar again, or dust it over tops. Store in airtight container at room temperature up to 1 week.

Makes: 2 dozen
Active time: 10 minutes
Total time: 1 hour