Chewy Coconut Cookies

Every once in a while, I get an insane craving for coconut cake, but my life (and waistline) doesn't have room for an entire cake, especially since coconut cake is often made with milk so it wouldn't be likely to be a Shabbos treat in my carnivorous house. So, I attempted to make a chewy coco-nutty cookie that could be shaped small, like gingersnaps, so I don't eat too many. Plus, Alexander will eat all of them anyway (as long as no one tells him coconut is a fruit!)

1 1/2 cups sugar
2/3 cup shortening (I use Earth Balance natural shortening, which is OU parve, and better for you than Crisco)
2 eggs
2 tablespoons rice milk
1 teaspoon coconut (or almond) extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sweetened dried coconut

Cream the eggs with the sugar and add the shortening. Beat until there are no lumps. Then, add the rice milk and extract. In a separate bowl, combine the dry ingredients and then mix slowly into the batter. Empty dough onto plastic wrap and refrigerate for at least two hours.

When ready to bake, preheat oven to 375 degrees. Roll out the dough with a small amount of flour to approximately a quarter of an inch in thickness. Then, spread coconut over the top, pressing it only lightly into the dough, so a little bit hangs off. Using a small glass (I recommend a shot glass), cut rounds and place on a parchment-papered cookie sheet. Cook for 8 minutes, just until the coconut toasts on top. Any longer and the cookies will be more crisp. Leave on the cookie sheet until cooled. Enjoy!