"When home baking became commonplace in the 1950s, these soft, sweet, and chewy cookies experienced a revival, and they've been popular ever since. But we wanted to take a classic and make it better. We subbed the artificial rum extract for coconut rum, and toasted the shredded coconut to give it a nutty edge. Rolled in coconut and baked to a tender interior and a crispy, crunchy coating, we gave these coconut cookies the texture of a bakery cookie with a vintage spirit."
"These vintage coconut cookies are baked to a tender interior with a crunchy coating, and we added coconut rum and toasted coconut for a sophisticated upgrade. 2 cups unsweetened shredded coconut, divided 1 ½ cups all-purpose flour ½ teaspoon salt ¼ teaspoon baking soda ½ teaspoon baking powder ¾ cup unsalted butter, softened ½ cup light brown sugar ½ cup granulated sugar 1 large egg, room temperature 1 teaspoon vanilla extract 2 tablespoons coconut rum"
Vintage-style coconut cookies combine toasted shredded coconut and coconut rum to create a tender interior with a crispy, crunchy exterior reminiscent of bakery cookies. Mid-20th-century home baking popularized soft, sweet, chewy coconut cookies, and the recipe modernizes that nostalgia by replacing artificial rum extract with coconut rum and toasting the shredded coconut for a nutty edge. The cookies are rolled in coconut and baked to achieve both a tender center and a crunchy coating, balancing old-fashioned charm with a tropical, sophisticated twist that tends to disappear quickly from platters. The recipe provides standard dry ingredients, sugars, butter, egg, vanilla, and coconut rum plus baking instructions.
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