This birria de pollo is incredibly tasty, hearty, rich, somewhat smokey, and just fantastic. Mexican stew called birria has its roots in Jalisco. Goat, lamb, or beef are typically used in its preparation.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 ⅓ cups flaked coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, and salt together in a medium bowl; set aside.
- Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth. Add egg and vanilla; beat until light and fluffy. Gradually blend in flour mixture, then stir in coconut until well combined.
- Drop dough by teaspoonfuls onto ungreased cookie sheets, about 3 inches apart.
- Bake in the preheated oven until golden brown, about 8 to 10 minutes. Allow cookies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely.
Nutrition Facts
| Calories | 75 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 63 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Ok, now my absolute favorite cookie recipe! Light, crispy/chewy with the most delicious flavor. I added about 2/3 c chopped pecans (lightly toasted together with the coconut) used shredded, organic, unsweetened coconut (there was plenty of sugar already added) and made half the batch with milk chocolate chips (Toll House). I also used a tablespoon to measure out the cookie dough and had the butter and egg at room temp. The trick is probably to mound the dough so it doesn’t spread too much. Wow!! Pray I don’t eat them ALL!
1st batch; I dropped them onto a baking sheet with no parchment paper for 10 minutes, sort of looked like macaroons and a little crispy. 2nd batch; I rolled them into balls and flattened with a fork on parchment paper for 9 minutes. I prefer the second batch. But no matter how you bake them, they are delicious.
I may have done something wrong. I measured as directed and my cookies did not spread. It was hard to taste the coconut so next time I will up the flavoring to 1 teaspoon and use coconut flavor. Not sure why they did not spread.
They weren’t chewy, they didn’t spread so why have them 3 inches apart? They taste good but I wanted a chewy cookie. Disappointed
Excellent taste and consistency. I didnt have all purpose flour and used bread flour (higher gluten but other wise the same). Used coconut extract instead of vanilla. Got about 24 cookies. Some cookie dough was eaten b4 cooked.
I made 2 double batches of these yesterday. My 5 year old helper says they are the best cookies we’ve ever made. I did read reviews and followed a couple suggestions. I used 2 cups of toasted, shaved, unsweetened coconut and 2 tsp vanilla for a double batch. I used a 1 1/2 Tbsp scoop, then rolled it a little to get rounder cookie. Baked about 10+ minutes. Watched to just start to brown. A delicious, soft, chewy cookie.
Even my die-hard chocolate chip cookie lovers liked these!
Easy recipe that make a delish cookie. I will add a little more coconut next time and even try some pecans. Yummy and thank you!
Inaccurate portion size. I doubled the recipe but got the suggested serving for a single batch 🙁 good cookies I just didn’t have enough of them.
My photo doesn’t do justice to how this cookie tastes! First time trying this recipe. Picky husband loved it. Will definitely do again.
All I can say is yummy!!!!
Simply great. We love these cookies.
The most perfect and easy cookies to make! I followed someone else’s tip on toasting the coconut and adding 1tsp of vanilla – it was delicious!
Loved it
I don’t usually leave reviews, but these are so good! I did replace the egg with 1 tbsp coconut oil and 2 tbsp water, but I have no doubt the original recipe would be just as good, if not better. Baked for 8 minutes and let it cool on the baking sheet. Had some the following day and I think they taste even better than the first day. They’re a perfect chewy texture, I love it so much!
Simple cookies! A lot of you have the problem of them flattening out , well I had the problem of them staying too round rich meant the baking time was off. The reason they flatten is probably caused by the butter being too soft or too melted. When you poke you butter there shouldn’t be a lot of grease on your finger. To add to this recipe I added some vanilla protein powder to it about 1/2 cup! Other wise really liked them!
Yummy cookie, with my additional changes. 1 1/2c flour (spooned and leveled), 1 1/2c coconut, and add 1 c white chocolate chips, and 1 c dried cranberries. Sweet and very delicious!
Made these cookies exactly as listed, using sweetened coconut and adding 1/4 tsp coconut extract with the vanilla. Used a small cookie scoop on parchment lined sheets. They were nowhere near done in 10 mins. 15 mins to get them slightly browned around the edges. Buttery, gooey & chewy, but wouldn’t have had much flavor without the coconut extract added in. I would use more when making them again.
great first recipe for coconut! Love them!
My cookies got hard right away. Did not stay chewing . They also did not spread out in oven ,stayed balledWhat did I do wrong? I made these before and they were delicious but not this time.Help!
Very good. No changes needed. Added chocolate chips to the second half of the batter. Yummy! Make sure to FLUFF your sugar and butter. It’s important, and softened butter not melted.