Seriously, though, this is a HUGE recipe. It makes about 6 dozen cookies, which is perfect for making at Christmastime because they freeze pretty darn well and you can give them away. I have made half a batch on occasion, and that works pretty well, too. Two things that don't work: baking them in the summer –I once tried it and was rewarded with a gooey block of cookie that we had to keep in the fridge and scoop out with a spoon– and, trying to leave the coconut out of the recipe. Coconut has a lot of natural fat, and the sweetened shredded kind adds necessary sweetness and moisture to the recipe. This is a rich, cakelike cookie with a delicate flavor.
Grandma Rebecca's Coconut Sour Cream Cookies
1 cup butter, softened
2 c granulated sugar
1 tsp vanilla extract
5 cups sifted flour (either sift before measuring, or fluff and scoop lightly into measuring cup)
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt (may want to increase if using unsalted butter)
1 12-oz carton full-fat cultured sour cream (Daisy or Knutson brand--Land O'Lakes has starch fillers.)
1 packed cup sweetened shredded coconut, such as Angel Flake.
Cream together butter and sugar until fluffy. Beat in eggs and vanilla. Add the dry ingredients in 3-4 stages, alternating with the sour cream, beating after each addition. Makes a very stiff, sticky dough. Stir in coconut with a stout spoon. Cover dough and chill 3-4 hours or overnight.
Preheat oven to 375º F, and if necessary raise the oven rack to a slot just above center. An insulated aluminum cookie sheet is excellent for these, because they should not be browned. No need to grease cookie sheet, although a parchment liner is useful.
Scoop out small balls of dough (about 1 in. diameter). The recipe says roll between palms but this dough is so sticky I usually just pat it into shape with a finger on the cookie sheet. Give them some space on the sheet; they will spread a bit.
The cookie balls can be dipped in more coconut before baking, in which case the coconut browns and gives a nice toasty crunch on top. I like them sprinkled with colored sugar.
Bake at 375º for 10-12 minutes or until the tops are just resilient to a touch, like little cakes. DO NOT BROWN. Remove promptly from the baking sheet to a cooling sheet of parchment, or other flat surface.
Cool the cookie sheet completely before mounting the next batch. When fully cool, cover tightly and store at cool room temperature. These are fine out of the oven, but are best on the second or third day. They can also be frozen in plastic baggies for a week or two with no harm done.