Delicate melt in your mouth almond coconut cookie. Baker's ammonia (ammonium bicarbonate) is also known as hartshorn. It is an old form of leaving that was mainly used before the arrival of baking powder. During baking it releases an unpleasant odor, that does not affect the taste of the cookies. It can be found in drugstores and some specialty baking stores

M Ann
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F ( 175 degrees C).

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  • In a large bowl, cream together shortening and butter. Gradually add sugar and almond extract. Mix on high speed for 10 minutes.

  • In a small bowl, dissolve the baker's ammonia with the boiling water, adding the water a little at a time. Add this to the butter mixture.

  • Stir in the flour and coconut . Mix well.

  • Drop cookies from a teaspoon onto a well greased cookie sheet. Bake cookies in preheated oven for 9 to 11 minutes. Cookies should be set but not brown. Let cookies cool on the cookie sheet for a few minutes before removing.

Nutrition Facts

139.8 calories; 0.9 g protein; 15.1 g carbohydrates; 10.2 mg cholesterol; 31.8 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/15/2007
I had the opportunity to find out exactly what hartshorn does for a recipe since I accidentally forgot to bring it with me to the beach where I first tried this recipe. The results of that batch were okay--others liked them--but to me they were heavy and dull. When I returned home and could actually use the hartshorn I'd bought for this recipe: oh wow!!! This recipe--plus the hartshorn--is a holy grail for me. The texture is substantial but has a light clean dry crunch that I now know is characteristic of hartshorn. Do go to the trouble of finding some for these cookies; it's definitely worth it! Read More
(28)

Most helpful critical review

Rating: 1 stars
06/29/2009
I guess the ammonia must be the magic ingredient. I could not find and substituted baking powder baking soda and salt and the result was the blandest cookie ever. Read More
(2)
11 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
06/15/2007
I had the opportunity to find out exactly what hartshorn does for a recipe since I accidentally forgot to bring it with me to the beach where I first tried this recipe. The results of that batch were okay--others liked them--but to me they were heavy and dull. When I returned home and could actually use the hartshorn I'd bought for this recipe: oh wow!!! This recipe--plus the hartshorn--is a holy grail for me. The texture is substantial but has a light clean dry crunch that I now know is characteristic of hartshorn. Do go to the trouble of finding some for these cookies; it's definitely worth it! Read More
(28)
Rating: 5 stars
06/15/2007
I had the opportunity to find out exactly what hartshorn does for a recipe since I accidentally forgot to bring it with me to the beach where I first tried this recipe. The results of that batch were okay--others liked them--but to me they were heavy and dull. When I returned home and could actually use the hartshorn I'd bought for this recipe: oh wow!!! This recipe--plus the hartshorn--is a holy grail for me. The texture is substantial but has a light clean dry crunch that I now know is characteristic of hartshorn. Do go to the trouble of finding some for these cookies; it's definitely worth it! Read More
(28)
Rating: 5 stars
12/07/2009
If you cannot find baker's ammonia (hartshorn) locally you can purchase it through the King Arthur Flour website (kingarthurflour.com). It does make a difference especially in the crispness of the cookies it is used in and worth trying to find as the other review has said. Yummy! Read More
(13)
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Rating: 5 stars
12/16/2003
What a wonderful cookie! Sweet crunchy and full of the taste of almonds and butter. This should really bring back the use of hartshorn. Read More
(9)
Rating: 5 stars
12/20/2010
this is almost identical to my grandmothers recipe (she didn't use almond) and it is one of my holiday favorites. Don't be afraid that it smells bad when you bake them... but bake a lot and enjoy - they keep for a very long time! Read More
(4)
Rating: 5 stars
01/20/2013
Baking with Baker's ammonia was a true revelation! I followed the recipe exactly and obtained baker's ammonia from my local Middle Eastern grocery store. The texture was truly melt-in-your mouth - unlike any texture you will get with baking soda or baking powder. Now I am inspired to try other experiments with Baker's ammonia! Read More
(3)
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Rating: 5 stars
12/21/2008
These are similiar to my aunts recipe. You must use the ammonia or it won't turn out right. You can find it at alot of german stores. YUM Read More
(3)
Rating: 1 stars
06/29/2009
I guess the ammonia must be the magic ingredient. I could not find and substituted baking powder baking soda and salt and the result was the blandest cookie ever. Read More
(2)
Rating: 5 stars
12/20/2013
Delicious. We usually prepare Swedish spritz cookies (we are Swedish and prepare the entire Traditional Swedish Christmas Eve Dinner)but decided to try these instead. Very similar in taste but I think the crunch and texture is better in these. The entire family agrees. Please consider less almond extract or replacing with vanilla. The flavor is very strong and may be too much for some people. I used 1-tsp instead of of 1-1/2 tsp. It really is plenty. Definitely a keeper. We sprinkled colored sugar on ours like we usually do with the spritz. Find the ammonia for this. It makes it! Read More
(1)
Rating: 5 stars
03/21/2016
This recipe is all about texture. MUST use Baker's Ammonia or you are missing the point of the recipe. If you are tired of the same old same old cookie give this a try. Perfect for ladies brunch or tea. I used only 1t of almond extract and 1/2 t of vanilla and did not feel I was missing any almond flavor. Would do same again next time. Delightfully light crisp almond coconut grown up cookie. Does smell like ammonia in batter when cooking and when just out of oven but then smell goes away and is never super strong. If you put your nose over cookie dough you will smell it. Keep an eye on them they are much darker on bottom then top of cookie. Air bake pans worked better on this recipe for me. Read More