Linda's StoryI'm a little early for Christmas cookies, but I must admit I'm planning ahead. I always make the standard buttery Polverones that everybody loves. Then I make my chocolate and mocha version. And now the coconut lovers have gotten on my case, so this is my easy, buttery, decadent, coconut Polverone recipe. A melt in your mouth cookie that coconut lovers cant get enough of.
unsalted butter, room temperature
pure vanilla extract
shredded sweetened coconut ground in food processor or spice mill
confectioners' sugar for dusting
1In large bowl mix butter and 1/4 cup sugar until well blended. Add vanilla and coconut extract, and salt and mix again. I use a hand mixer for this. Beat in flour, then ground coconut. Divide dough mixture in half forming each into a ball. Wrap in plastic and chill about 30 minutes
2Pre heat oven to 350 degrees. Working with half the refrigerated dough, roll into balls about 1 inch in diameter. Place balls on parchment lined baking sheet and bake 15 minutes. Let cool for about 5 minutes and toss warm cookies in confectioner's sugar.
3Repeat baking process and dredging in sugar with second ball of dough. Cool cookies completely and store in air tight containers in your fridge. These are so rich and chewey with coconut flavor. Be warned, if you're serving coconut lovers, make a double batch.