Hazelnut Coconut Cookies
1/2 cup sugar
1/2 cup powdered sugar
1/2 cup softened butter
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon grated nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup toasted hazelnuts, chopped
1 cup sweetened coconut flakes
Preheat oven to 350ºF. Line a cookie sheet with bakers parchment. Cream together
the sugars and butter. Add the egg and vanilla and mix well. Combine the flour,
nutmeg, soda and salt. Add to the creamed mixture and blend well. Stir in the
nuts and coconut. Drop by the tablespoonful or scoop onto the cookie sheet.
Flatten slightly with the bottom of a glass that has been dipped in sugar. Allow
about 3 inches between each cookie. Bake for 10 minutes, or until light brown.
Let cool a few minutes on the cookie sheet before removing to a rack to cool
completely. Yields almost 2 dozen cookies. Note: Spread the nuts on a baking
sheet and toast in a 350ºF oven just until you can smell them. Transfer the nuts
to a kitchen towel and rub to remove the skins (don't worry if a bit of skin
remains on the nuts).