This recipe comes to us from a lady who is no stranger to cookery competitions and in fact is quite the champion of such events. Merle Parrish is a member of the Country Women's Association (CWA) and these ladies are famous (and fierce!) for their competition cookery. She has recently risen to some fame through her association with Masterchef Australia. Her peach blossom cake is famous because of the show and she has produced her very own old school cook book - Merle's Kitchen. The book pays homage to country fair competition cookery and is definitely serious comfort for winter baking days. Though we haven't entered anything in this year's Ekka, we reckon these coconut cookies of Merle's are a winner. Seriously simple recipe but a cracking bikkie all the same, thanks for sharing your recipes Merle!
You will need:
150g butter, at room temperature, chopped
1 1/3 cups white sugar
1 teaspoon vanilla essense
2 cups desiccated coconut
2 1/2 cups self-raising flour
Preheat the oven to moderate (180 degrees) and line two baking trays with baking paper.
Use electric beaters to cream the butter, sugar and vanilla until white and fluffy. Beat in the egg.
Use a wooden spoon to mix in the coconut, then the flour and salt. At this stage my mix was a touch dry so a added a couple of tablespoons of water so the mix came together.
Shape heaped teaspoons of mixture into balls and place onto trays and flatten slightly with your fingers or folk.