Today is Springtime at its best on Cape Cod— robins chirping, rabbits and squirrels scampering about, flowers blooming everywhere.

Put’s me in the mood to try a fresh new cookie recipe, and I have indeed found one! Crunchy, rich, with added coconut and a bit of almond flavoring—I ended up making a second batch, as I know they’ll be needed for upcoming events.

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Crispy Coconut Cookies

SERVINGS 3dozen (approx. 40 cookies) CHANGE SERVING SIZE dozen (approx. 40 cookies)

COOK TIME 12-15mins

PREP TIME 15mins

READY IN 30mins

Ingredients

• 1 cup butter (2 sticks) room temperature
• 1 cup sugar + additional for rolling
• 1 egg(s)
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 cups flour
• 1/2 tsp baking soda sifted
• 1/2 tsp salt
• 2 cups flaked coconut

Instructions

1. Preheat oven to 350 degrees F.
2. In mixer bowl, beat the butter and sugar together until creamy. Add the egg and extracts.
3. In a separate bowl, whisk together the flour, baking soda and salt.
4. Slowly add the flour mixture to the wet ingredients just until blended. Add the coconut and mix well but don't over beat.
5. Form into balls, a little larger than walnut size, roll in sugar, flatten with the bottom of a drinking glass. Bake for 15 minutes or until just barely golden around the edges.