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Coconutea Cookies

Perfect for every cookie lover out there, these crispy tea cookies erupt with a surge of coconut and British blend black tea.

Ingredients

  • 1 cup boiling water
  • 4 Tetley® British Blend Tea bags
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 sticks butter, softened
  • 1 cup light brown sugar
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded coconut, divided

Directions

  • Preheat oven to 350°F.
  • In teapot or bowl, pour boiling water over tea bags, cover and brew 5 minutes.
  • Cool.
  • In small bowl, combine flour, baking powder, baking soda and salt; set aside.
  • In large mixing bowl with electric mixer, beat butter and sugars until well blended.
  • Add egg, vanilla and tea until just blended.
  • At low speed, gradually beat in flour mixture.
  • Stir in 2 cups coconut and drop mixture by tablespoons onto greased cookie sheet.
  • Sprinkle tops with remaining coconut.
  • Bake 12 minutes or until golden.
  • Cool slightly then remove from cookie sheet and cool on wire rack.
  • Yield: about 60 cookies.

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