Raise your hand if you're cuckoo for coconut because these cookies are right up your alley. I certainly fall under that camp. I love coconut in pretty much anything sweet, although I tend to stay away when it comes to savory.
I came upon this recipe for Coconut Cookies with Sea Salt by way of my sister this very morning. She sent me a link to this blog post and I immediately wanted to make them. I've made coconut macaroons before but what intrigued me about this particular recipe was it's technique and the addition of sea salt. You whip the eggs and granulated sugar until very light and thick (like you're making a genoise cake) and then add it to the desiccated coconut and butter mixture. Most recipes I've seen use either condensed milk or cream of coconut which made for overly sweet cookies. This recipe eased up on the sweetness and the contrast of the sea salt sprinkled on top worked beautifully.
It's important to use unsweetened, desiccated coconut, not the sweetened shredded or flaked kind found at your local market. Most health food stores will carry unsweetened, desiccated coconut and I've seen it sometimes at Trader Joe's. To top off the cookies I used my favorite sea salt of all time made by Maldon. I combined original and smoked flakes together to add a nice twist to the finished cookies.
