coconut clouds

dough

2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt, preferably fine sea salt
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2/3 cup lightly packed sweetened flaked coconut

finish

about 1 cup lightly packed sweetened flaked coconut

procedure

Preheat the oven to 375 degrees F. Line several cookie sheets with lengths of ovenproof kitchen parchment paper.

For the dough, sift the flour, cream of tartar, baking soda, and salt onto a sheet of waxed paper.

Place the butter in a large mixing bowl. Using a hand-held electric mixer, cream the butter on medium speed for 2 minutes, or until smooth and creamy. Add the 3/4 cup plus 2 tablespoons sugar in 3 additions, beating for 1 minute after each portion is added. Blend in the whole eggs and egg yolk. On low speed, add the sifted mixture, then the balance of the sifted mixture along with the 2/3 cup coconut, mixing just until the particles of flour are absorbed. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the dough even-textured. The dough will be firm but moldable.

For the finish, place the 1 cup coconut in a shallow bowl.

Scoop up slightly rounded 1-teaspoon-size mounds of dough and roll into balls. Roll each ball in a little of the coconut. Place the coconut-coated balls onto the prepared baking sheets, arranging them 1 inch apart.

Bake the cookies in the preheated oven for 8 to 9 minutes, or until set and baked though.

Let the cookies stand on the baking pans for 1 minute, then transfer them to cooling racks, using a wide offset metal spatula. Cool completely. Store in an airtight cookie tin.

creates

five dozen miniature cookies

store

on baking day, or up to two days in advance, stored in an enclosed container

notes

◊ use fresh (not previously frozen and defrosted) butter
◊ over-mixing the flour mixture into the creamed butter-sugar-egg mixture will likely create tough-textured cookies; to avoid this, mix only until the particles of flour are absorbed and the coconut is integrated
◊ never consume raw cookie dough