The other day, I heard a lady on the radio whose name was Patience Wait. (I am not kidding.) She was participating in a news quiz, and she sounded like a very patient person. I guess she’d have to be patient, growing up with all those knuckleheads cackling about her name. I wonder if, had I been named Patience Wait, I’d have grown into that sort of person, instead of one who irritably paces her kitchen, cursing at a spatula. I guess we’ll never know.
If you have a coconut craving and do not have the Patience to Wait for say, a coconut cake to appear, try making these incredibly easy cookies. They’re ready in minutes. Just be sure to let them cool before you chow down. Patience. Wait.
Yield: About 36 cookies
2 cups shredded, sweetened coconut
1 7-ounce can sweetened, condensed milk
1 teaspoon vanilla extract
½ teaspoon almond extract
1/8 teaspoon salt
Butter for gresing the pan
1. Preheat the oven to 325º F. Line a baking sheet with parchment and grease the parchment with butter.
2. Place teaspoonfuls of batter on the baking sheet, about two inches apart. Bake the cookies for about 15 minutes, until the edges turn golden brown. Let the cookies cool on the baking sheet for 5 minutes, then move them to a rack to cool completely. The cookies are best eaten the same day.