Coconut cookies for a baking whim:
Baking should be done on a whim, when one is in the mood to create something delicious, in the mood to put all the pieces together and watch as they transform into something totally different and remarkably delicious.
There are enough deadlines in life; baking shouldn’t be one of them. Yes, bake when you have to–as I’m doing for a fellow Norwegian co-worked later this week to say farewell as she embarks on a new journey–but most of the time, do it when inspiration strikes. Baking should be fun. It shouldn’t be a chore or just another item on the endless to-do list. So, when inspiration strikes, and you don’t have much time, make these cookies. They whip up in just a few moments–just make sure to have the coconut on hand for when you have a whim.
Coconut CookiesAdapted from Aquavit
2 1/2 cups unsweetened, medium grated or shredded coconut
2 tablespoons unsalted butter
2 eggs
3/4 cup sugar
Preheat oven to 350 degrees. Heat butter in a small saucepan until melted. Remove from heat and stir in coconut. In a separate bowl, beat eggs to combine, then add sugar and beat until light and fluffy. Mix everything together and drop by rounded teaspoons onto a parchment paper-lined cookie sheet. Using the bottom of a glass, gently press down on each cookie to slightly flatten. Bake for 8 to 11 minutes, until golden.
Serves about two dozen.
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