3/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon almond flavoring
5 to 7 drops red and/or green food color, if desired
24 ounces (9 cups) sweetened flaked coconut
3 tablespoons powdered sugar
Heat oven to 325°F. Line cookie sheets with parchment paper or grease; set aside.
Combine butter, sugar and salt in bowl; beat at medium speed until creamy. Add eggs, almond flavoring and food color, if desired; continue beating until well mixed. Stir in coconut with wooden spoon until well mixed.
Drop dough, by rounded tablespoonfuls or cookie scoop, onto prepared cookie sheets. Bake 20-22 minutes or until edges are lightly browned. Cool 5 minutes on cookie sheets; remove to cooling racks. Cool completely. Sprinkle with powdered sugar.
- This recipe is naturally gluten-free.
- To measure coconut, place in large bowl; separate lumps with hands or fork. Place coconut into measuring cups. Do not pack.
- If unopened, canned coconut can be stored at room temperature for up to 18 months. Flaked or shredded coconut in plastic bags can be stored up to 6 months. Refrigerate both after opening up to 4 weeks in refrigerator.