| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Peanut Butter-Coconut Cookies

1/2 cup butter or margarine
1/2 cup chunky peanut butter
1 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sweetened flaked coconut

1. In a large mixing bowl beat together butter and chunky peanut butter; gradually adding brown sugar, beat until combined, scraping sides of bowl. Beat in egg and vanilla until blended. Set aside.
2. Sift together flour, baking soda, baking powder, and salt; add to the creamed mixture, stirring well. Stir in flaked coconut. Divide the dough in half and shape each half into a 1 1/2-inch diameter roll. Wrap in wax paper and chill for 3 hours or until firm.
3. Preheat oven to 350*F. Lightly grease a cookie sheet.
4. Cut dough into 1/4-inch slices and place 2 inches apart on cookie sheet. Bake for 8 to 10 minutes or until lightly browned. Transfer cookies to a wire rack and let cool.

Makes 48 cookies.