Coconut Peanut Cookies Galletas Maria Costa Rica Recipes

COCONUT GUAVA THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
• Place the grated coconut in a shallow bowl and set aside.
• Combine the flour, baking soda, salt and oats in a large mixing bowl.
• In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in the egg and vanilla. Add the flour mixture and mix just until combined.
• To shape cookies, roll the batter between your hands to form balls the size of a large walnut. Roll in the grated coconut to coat, then place on the cookie sheet and flatten to 2 inch circles with the palm of your hand. With your thumb, make a depression in the center of each and fill with a generous teaspoon of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to cool.

COCONUT-PEANUT COOKIES: GALLETAS MARIA (COSTA RICA)

Steps:

• Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. (If you only have 1 baking sheet, let it cool completely between batches.) Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Melt the butter in medium saucepan over low heat. Remove the pan from the heat, and stir in the brown sugar with a wooden spoon. (The sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients.) Stir in the egg, then the flour mixture, taking care not to overmix. Stir in the coconut, oats and nuts to make a textured cookie dough. Set aside until it gets to room temperature, about 30 minutes. Using a tablespoon-sized ice cream scoop (#60), scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes. Cool cookies in the pans for a couple minutes. Then transfer with a spatula to racks to cool. Serve. Busy baker's tips: You can store unshaped dough for up to 3 days in the refrigerator. Store the cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.