Brown Sugar Cinnamon Coconut Cookies
You know what was absolutely fantastic? The cookie swap. I had SO much fun making, packing, sending and receiving cookies from all over the place! I’ve posted twice about the matches I received, and I’m still hoping to get my third in the next couple of days.
I packed my cookies in vintage tea and sugar tins with matching cards. I thought they looked really cute. I’m already day dreaming about what kind I should make next year. Shipping cookies was way easier than I thought it would be. You just have to pack them snugly and in an air tight container and you’re set. The ladies at the Fed Ex Store were so into the idea of the swap.
These cookies were originally born out of the fact that my house had a surplus of coconut last May. I first made them for a friend who was moving into a new apartment as a housewarming and I’ve not stopped making them. They’re lovely with tea or warm with a BIG glass of milk. The cinnamon, brown sugar, and coconut are a perfect warm sweet and comforting combination. Perfect for the fall and chilly winter months.
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 cup butter
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup unsweetened shredded coconut
• 1/3 cup sweetened flaked coconut
- Preheat oven to 350 degrees.
- Whisk together the flour, baking soda, and salt in a bowl.
- In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually mix in the flour and then the coconut.
- Drop dough by spoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
- Bake for 8 to 11 minutes, or until lightly toasted.
- Cool on a wire rack.
- In my pictures I doubled the recipe, so the measurements displayed aren’t the same ones as are listed above
- These cookies are really soft when they first come out of the oven, but once they cool they’re a fantastic chewy cookie.
Brown Sugar Banana Bread
Do you know what I hate? Bananas. Really I do. Sometimes I have issues with texture. It’s the same reason I can’t do raw tomatoes. They’re just so gross and mushy, and someone always needs to snicker when you eat one and they’re just things that I can do without. I don’t eat bananas. There are two things that make them okay though:
- This song that my Grandpa used to sing all the time.
- Banana Bread.
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Butter
- 3/4 cup Brown Sugar
- 2 Eggs
- 4 very ripe Bananas
- Preheat oven to 350 degrees and grease and flour one 9x5 loaf pan.
- Cream together Butter and Brown Sugar with whisk attachment. When thoroughly combined add in Eggs and then Bananas.
- Sift together all dry ingredients and add them to Banana mixture a cup at a time, making sure to scrape down the sides of your mixer with a spatula till all the dry ingredients are evenly incorporated.
- Pour batter into a loaf pan and place in hot oven on the center rack, and bake for 60-75 minutes, or till evenly browned and toothpick comes out clean.
- This Banana bread is very dense and very moist. If you prefer one that is more dry and crumbly, this might not be the recipe for you.