March 10, 2013
It's has been a tough few days for our family as we had to put our dog, Timber, down Friday. He was diagnosed with cancer on New Year's Eve. For the most part he seemed OK since then, but this past week his health declined very quickly and we had to make a very heartbreaking decision. I have never had to do that with any of my other dogs, so needless to say, it just wasn't easy. However, it is a little comforting to know that he had a great life and now he is no longer suffering. It's been a couple of days and I still can't get used to him not being here. He's been in this house as long as we have....so I guess it will take some time to get used to life around here without him. He is greatly missed that's for sure!
I, like many people out there, turn to food for comfort. So, since I've been on a coconut kick lately, I decided to make these amazing coconut cookies. It's a Martha Stewart recipe, and I've had it in my pile of recipes to try for a long time. These are very similar to Mexican Wedding Cakes, aka: pecan butter balls, except these have a tropical-like twist. I loved these little balls of coconut! My son said they taste like coconut donuts, but then again he's never had the pecan butter balls (I will have to make those someday). I love them and am so glad I tried them. This will definitely be added to my favorites pile and I see many more of these in my future.
Coconut Cookies (by Martha Stewart)
2 sticks butter
1/4 confectioner's sugar, + extra for dusting
2 cups flour
1/4 tsp salt
2 cups coconut flakes, sweetened
Preheat oven to 350 and spray a cookie sheet with cooking spray. In the bowl of an electric mixer cream the butter and 1/4 cup confectioner's sugar until light and fluffy. Mix in flour and salt until just combined, then add the coconut and stir to incorporate.
Roll dough into 1" balls and place on baking sheet. Bake for 15-20 minutes or until the begin to brown. Remove from oven and roll warm cookies in confectioner's sugar, then place on a wire rack to cool completely.