4 Dozen Cookies
For the dough:
½ cup (115 g) unsalted butter, room temperature
1 cup of granulated sugar
1 cup (235g/half a tub) of Tre Stelle Traditional Ricotta
2 large eggs
2 teaspoons coconut extract OR 2 teaspoons vanilla extract
2 3/4 cups of all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup sweetened, shredded coconut for rolling
2-4 tablespoons granulated sugar for garnish
1 cup chocolate chips
Cream together the butter and sugar until pale. Mix in the Ricotta, eggs and flavouring extract.
Sift together the flour, baking powder and salt. Add to the mixture until just combined. The dough will be quite soft but cooling it will allow you to work with it for rolling.
Refrigerate the dough for 20 minutes or up to one day.
Preheat the oven to 350 degrees. Remove the dough from the fridge. Using a cookie scoop, create dough balls for the cookies. Flatten a ball in the palm of your hand and place three chocolate chips in the middle. Fold over the dough to encase the chocolate and roll between your palms to create a ball. Roll the ball in the coconut and place it on a cookie sheet for baking. If you find the dough is still sticky, dampen your hands before rolling the cookies.
Once you have a full cookie sheet of cookies, sprinkle granulated sugar over the cookies for a sparkling effect once they are baked.
Bake at 350 on the middle rack for 14 to 15 minutes, rotating the tray half way through.
When done, remove the cookies to a cooling rack to stop the bottoms from browning too much.
Created By: Taste Team - Laura Damelio