These cookies taste great! They are easy to make. You want to make them.
Ingredients: (makes approximately 60 small cookies)
2 cups of All Purpose Flour (10 oz.)
1/4 tsp. of Baking Soda
1/2 tsp. of Sea Salt
1 cup of Butter, softened
1 cup of Light Brown Sugar
1 Egg White
2 tsp. of Pure Vanilla Extract
2 tsp. of Pure Coconut Extract
1 tbsp. of Water
1 cup of Shredded Sweetened Coconut (packed)
1 cup of very finely chopped walnuts (I process wlanut halves through a Kitchen-Aid® vegetable shredder accessory to get fine pieces)
Directions:
Preheat the oven to 300 degrees F with two shelves in the oven, putting them at 1/3 of the oven height and 2/3 of the oven height.
Mix the softened butter and the sugar in the electric mixer on medium speed for three minutes.
Add the vanilla extract and the coconut extract and continue mixing.
Add the egg white and the water and continue mixing on medium speed.
Put the flour, salt and baking soda into a two quart bowl and whisk them together.
Add the flour mixture 1/3 cup at a time to the mixing bowl while mixing on low to medium low speed.
Mix the cookie dough for three minutes on medium speed.
Scrape down the sides of the inside of the mixing bowl with a spatula.
Add the coconut and the chopped walnuts and mix on medium speed for two minutes.
Remove the bowl of cookie dough from the mixer and set it aside.
Prepare two parchment paper covered 11"x17" baking sheets.
Dispense the cookie dough onto each baking sheet with a 1 tbsp. scoop.
Use a pattern of 3 dough mounds by 5 dough mounds on each sheet, with the mounds evenly separated from each other and from the perimeter of the baking sheet.
Put the baking sheets into the oven, one on each shelf.
Bake for twelve minutes.
Rotate the baking sheets, then swap the positions of the baking sheets on the shelves.
Bake for an additional twelve minutes.
Remove the baking sheets from the oven and allow the cookies to cool for a few minutes.
Use a thin spatula to transfer the cookies to a cooling rack.
Now repeat the dough dispensing and baking for the other 30 cookies.
Allow all of the cookies to cool to room temperature.
Store the cookies in an airtight container.
Enjoy!