Coconut & cinnamom cookies

Friends share... food, good time, or even shoes or bags :)

People in this city are simply gracious, sometimes, they share with everybody.

One time we flew from Switzerland to Barcelona. The flight was in the early morning and so short, just an hour; we were only served with a plain round bun ... err ... does your language use any creature to express boredom? Spanish uses oyster, Chinese uses bird... whatever it is, that bun surely puts everyone's taste buds to half-sleep. But what a nice thing happened: one Spanish guy shared a big block of chocolate with as many passengers as he (or it) could. We put it inside the bun, instantly, we got a chocolate roll, which actually is a popluar breakfast item in Barcelona.

Patricia at Technicolor Kitchen always shares wonderful recipes. Herself is an excellent baker, and her recipes are always good. Like this recipe of chocolate chip cookies, I have made it over 10 times. For the best recipes like this one, I'd never feel like to change anything. So I urge you to try it too :)

But I guess after 10 or 20 times, I'm confident enough to reform the recipe. My family and I love coconut, so based on Pat's recipe, these coconut cookies are born.

Recipe of Coconut and cinnamom cookies

the recipe is based on Chocolate Chips and Almond Cookies, published at Technicolor Kitchen by Patricia

(yield: est 45 cookies)

• 11o g butter, soft
• 70 g granuated sugar (white)
• 2 tablespoons of light corn syrup
• 1 very small egg
• 195g flour
• 40 g dessicated coconut, unsweetened
• a pinch of salt
• 1/2 + 1/8 tsp of baking soda
• for the outside coating: combining 1/3 cup unsweetened dessicated coconut + 1/8 cup Demerar sugar (I prefer it to regular brwon sugars as Demerar is more dry) + 1/4 cup granuated sugar + 3 tsps ground cinnamom

How-to

1. Pre-heat the oven to 375F
2. In a large mixing bowl, combine the flour, coconut, salt and baking soda. Set aside.
3. In another mixing bowl, beat the butter and sugar until very light and fluffy. Add egg and syrup, continue to beat for another minute.
4. Combine the flour mixture with the butter mixture. The dough should be thick, soft, and sticky.
5. The size of this cookie shouldn't be too big (more crispy). Spoon out a bit of dough and drop it onto a plate of coconut coating mixture, roll the dough until it is fully coated. Then place the dough on a baking tray, gentle press it down into 4.5cm (diameter) x 0.5cm (thick) round disk. Contiue to the rest of the dough.
6. Bake the cookies until golden brown, about 15 minutes. After they are taken out from oven and all right to touch, remove them from the tray and place them on a rack to completely cool off.
7. Store the cookies in a air-tight container, they can keep well up to a week.

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