Coconut Crisps

Let's be clear about one thing. I am not a cardiologist, nor do I play one on TV. When I make cookies, I use butter. If the recipe says "butter or margarine," I always use butter. And if the recipe calls for margarine, I use butter. Just so there's no confusion...

These cookies are fast and easy to make. They pack a walloping 100 calories per cookie, 1 gm of protein, 5 gm fat, 12 gm carbs, 73 mg sodium, 16 mg cholesterol. I believe the recipe came from an old issue of Better Homes and Gardens magazine. I've made these cookies before, and they were delicious enough and easy enough that the recipe became a part of my permanent cookie repertoire.

Preheat oven to 375 degrees F.

Yield: Approx. 3 dozen

2 c. all-purpose flour

3/4 tsp. baking powder

1/4 tsp. salt

3/4 c. softened butter

1 c. sugar

1 large egg

1 tsp. vanilla extract

1-1/2 c. shredded sweetened coconut

Beat the butter and sugar until they are light and fluffy. While your KitchenAid is doing the work, stir the flour, baking powder and salt together in a bowl. Add the egg and vanilla to the butter and sugar mixture. Turn the mixer to low speed and add in the dry ingredients just until they are combined. Stir in the coconut. Drop the dough by the tablespoonful onto an ungreased cookie sheet. Flatten the dough with a glass (or your hand) and then press a fork into the dough to form little ridges. Bake 10 to 12 minutes until the edges are golden brown. Let them sit for a minute or two on the cookie sheet, then transfer them to cooling racks.

I love these cookies for a couple reasons. They are fast and easy. And if you don't over bake them, they are crisp but still chewy enough to remind you that they have a lot of real coconut in them. I made these in preparation for Christmas, so they'll be going in the freezer for now.

Enjoy!