Coconut Cookies

Combine the dry ingredients (flour through salt) in a large bowl. Set aside.

Crack the eggs into the bowl of a standing mixer. Mix on low-speed for 20-30 seconds, until the eggs are broken up. Add the sugars, increase the mixer speed to high, and mix for roughly 3 minutes or until the dough is the color of milky coffee.

Add the sifted dry ingredients into the egg/sugar mixture and mix on low-speed until they are combined. Add the butter and mix. Add the coconut milk and vanilla and mix until combined. Add half of the shredded coconut and use a large spoon to mix it in by hand. Make sure to scrape down to the bottom of the bowl.

At this point I cover the bowl with plastic wrap and refrigerate the dough for up to 72 hours, though you can easily bake them right away.

Preheat oven to 350°F.

Measure the remaining half of the unsweetened coconut into a shallow bowl. Scoop balls of dough (about 3 tablespoons in size), roll them to make them round and dip them into the coconut. Place them onto parchment paper lined baking sheets, coconut side up, leaving about 2 inches between them

Bake for 16 to 20 minutes, rotating the pan halfway through, until the coconut crust is lightly toasted and the bottoms of the cookies are evenly brown.

Adapted from iVillage.