Ingredients
1 Cup sesame seeds
1/2 Cup sweetened coconut
3/4 Cup butter, softened
1 Cup brown sugar
1 egg
1 tsp vanilla
2 Cup orgainic unbleached flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp baking powder
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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In a heavy iorn skillet lightly toast sesame seeds with the coconut over medium heat. Stir frequently until the coconut starts to tan and some of the seeds are browning remove from heat and cool. In a mixer bowl beat together the butter and sugar until combined then add the egg and vanilla beat till creamy. Combine the dry ingredients in a small bowl and stir, add to creamed mixture. Stir in toased seeds and coconut. Roll into 1 1/2 inch balls, place on parchment lined cookie sheet and flatten slightly with the palm of your hand. Bake at 350* for 10-12 minutes.