Home cooking: Coconut peanut butter cookies

December 31, 2012

Laura Horst of Greencastle, Pa., entered a cookie in The Herald-Mail's 2012 Cookie Exchange contest. She adapted a family favorite recipe.

"We have a coconut sugar cookie my family really likes," said Horst, 33. "I thought peanut butter would go with that."

Horst's recipe for Coconut Peanut Butter Cookies was not selected as a finalist in the contest, but judges liked the combination of peanut butter and coconut.

Horst said she got her start in the kitchen by working with her mother, but she learned a lot about baking by watching the Food Network and trying their ideas in her kitchen.

And she's got lots of fans at her church.

"I cook, but I would rather make sweets. Sometimes I will do a cake. Sometimes a quick bread," she said. "I bake a lot of times for Sunday school class at church. I do a cookie of the month for a church fundraiser."

Horst is trying to pass on her baking skills to the next generation.

"I have a little boy, age 6. Sometimes he'll help me mix ingredients," she said.

— Chris Copley, Lifestyle assistant editor

Coconut peanut butter cookies

1 cup sugar

1/2 cup margarine

1/2 cup creamy peanut butter

1/2 cup sweetened, shredded coconut

1/2 teaspoon vanilla

2 teaspoons milk

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Additional sugar for flattening cookies

Heat oven to 350 degrees.

Cream sugar, margarine, peanut butter, coconut, vanilla and milk. Stir in flour, baking soda and salt.

Drop by tablespoonfuls onto baking sheet. Flatten batter balls using greased bottom of drinking glass dipped in sugar.

Bake about 8 minutes, until edges are golden brown.

— Courtesy of Laura Horst

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