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LOCATION: Recipes >> Cookie Recipes >> Hazelnut Coconut

Print this Recipe    Hazelnut Coconut

Hazelnut Coconut Cookies

1/2 cup granulated sugar
1/2 cup powdered sugar
1/2 cup softened butter
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon grated nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup hazelnuts, toasted, cooled and chopped (see note)
1 cup sweetened flaked coconut
Additional sugar

Preheat oven to 350 degrees. Line a cookie sheet with bakers'
parchment.

Cream together the sugars and butter. Add the egg and vanilla and
mix well. Combine the flour, nutmeg, soda and salt. Add to the
creamed mixture and blend well. Stir in the nuts and coconut.

Drop by the tablespoonful or scoop onto the cookie sheet. Flatten
slightly with the bottom of a glass that has been dipped in sugar.
Allow about 3

inches between each cookie. Bake for 10 minutes, or until light
brown. Let cool a few minutes on the cookie sheet before removing
to a rack to cool completely.

Yields almost 2 dozen cookies.

Note: Spread the nuts on a baking sheet and toast in a 350 degrees
oven just until you can smell them. Transfer the nuts to a kitchen
towel and rub to remove the skins (don't worry if a bit of skin
remains on the nuts).

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