Coconetes are very popular in the Dominican Republic. You can walk to any colmado (corner store) and you will in all likelihood find them.
The reason I have called them rustic coconut cookies is because they have a rustic texture, a little bit on the dry side. That doesn’t mean that they aren’t full of flavor, after all with all that coconut it’s impossible not to be delicious.
These are best served with a cup of coffee, or alongside a drink, unless you have some training performing the Heimlich maneuver. Another, not so nice, name for these are añugaperros, or dog-chokers.
Yeah, I know, that is a bizarre name.
This recipe yields a decent batch of cookies, so they are perfect to bring along to a potluck or school bake sale. They’ll be a sure-bet with kids.
And you’ll be selling more drinks.
- 1 1/4 cup of coarsely grated coconut
- 1 cup of brown cane sugar
- 1/3 cup of butter at room temperature (1/2 stick)
- 2 eggs
- 1 1/2 cup of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of cinnamon powder
- 1/4 teaspoon of salt
- Butter for buttering baking tray
- Butter a baking tray. Pre-heat oven to 300 °F (145 ºC).
- Sift baking soda, cinnamon, salt and flour together, reserve.
- Mix sugar and butter and beat at low speed until the butter acquires a light color.
- Add eggs, one by one, while beating continuously. Remove from the mixer.
- Fold in the coconut with a spatula, followed by flour.
- Two spoonfuls at a time, make little mounds of the dough on the baking tray. Bake until they turn golden brown (check at the 15 min mark).
- Cool to room temperature before serving.
If yours turn out flatter, don't fret, that's exactly how the store-bought ones look.