Whatcom Literacy Council will be hosting the 24th Annual TRIVIA BEE & Silent Auction 6…
The Whatcom Literacy Council held a lovely Open House on Valentine’s Day from 11:30 to 1:30. Staff decorated our resource library with hearts and quotes from learners, and brought snacks they had made. Current tutors, prospective volunteers, and board members dropped by, which meant people could meet and talk to others who have had very different experiences with the organization. It was a fun event!
One of the favorite treats was a coconut cookie made by staff person Maureen Cooley. Here is her recipe:
Double Coconut Meltaways
makes 24 (1 1/4-inch round) cookies
- 3/4 cup dried unsweetened coconut (in large or medium flakes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 6 tablespoons powdered sugar, for cookie dough, plus 1 1/4 cups sifted, to finish
- 3/4 cup virgin coconut oil, firm (not melted)
- 1/2 teaspoon vanilla extract
- In a food processor blend together the coconut flakes, flour, and salt until the coconut is finely ground. Add the 6 tablespoons powdered sugar, and blend again. Add the coconut oil and vanilla, and run the machine until the mixture balls together.
- Without a food processor: you’ll want to start with 1/2 cup finely ground coconut or coconut flour and stir it together with the flour and salt. Beat the coconut oil with the 6 tablespoons powdered sugar and vanilla. Stir in the dry mixture until just combined.
- Should the dough seem to soft to scoop and hold a shape, transfer to the fridge for 5 to 10 minutes.
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Scoop the dough into 1-tablespoon-sized balls (I use a #70 scoop and then roll them in my palms briefly), and arrange on the prepared baking sheets an inch or so apart. Then transfer the trays to the freezer until the dough is firm to the touch, about 10 minutes.
- Bake for 15 to 16 minutes, until the cookies are golden brown underneath and relatively pale on top, but dry to the touch.
- Let them cool on the baking sheets just until you can pick them up; then, while they’re still quite warm, roll them in the 1 1/4 cups sifted powdered sugar.
- Let cool completely on racks. I like to refresh the finish with powdered sugar, etiher roll the cookies one more time in it, or sprinkle it over the tops, once the cookies are cool.
- The cookies keep in an airtight container at room temperature for up to 2 weeks.