COCONUT Macaroon Cookies
1/2 cup all-purpose flour
1/2 cup cake flour
1¼ teaspoons baking powder
1/2 teaspoon salt
2 tbsp sweetened shredded coconut, finely chopped
½ cup unsalted butter, at room temperature
1 1/2 cup granulated sugar
1 egg, at room temperature
1 egg white, at room temperature
1 teaspoon vanilla extract
1 tsp coconut extract
1/4 cup unsweetened coconut milk (well-stirred)
1/4 cup milk
1/4 cup buttermilk
- Preheat oven to 350 degrees F. Line standard muffin tins with paper liners or double the recipe and grease 2 9 inch round pans.
- In a medium bowl, whisk together the flour, baking powder and salt. Add shredded coconut and whisk into the flour mixture; set aside.
- With an electric mixer on medium-high speed, cream the butter and sugar together until pale and fluffy, about 3 minutes. Add the egg, egg white and vanilla + coconut extracts and beat until completely combined, scraping down the sides of the bowl as needed. Reduce the mixer speed to low. Add the flour mixture in three batches, alternating with the milks
- Divide the batter evenly between the lined cups or cake pan, for the cupcakes use 2 to 3 tbsp batter per liner. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes or 20-30 minutes. Remove from the oven, let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.