Coconut Cookies


I'm not a huge eater of cookies. I do like to indulge in one, once in a while, or two or three, but I don't tend to binge eat cookies, nor cake. I do scoff down all the cheese, if there's some, though. And savoury cookies too. But sweets, meh. I do like baking and I do love grabbing the odd cookie from the tin, but that's just it. One cookie is usually enough for me. Husband and kiddo, on the other hand, do love their handfuls of cookies. Hubby especially. If we have a jar full of these, he'll be at it constantly until I scold him. Because he knows he can't have too many sweets.


One thing we all love doing around here though, is actually thinking up odd cookie flavours. If you've been following this blog for a while, you know that already. We've had lemon cookies, vanilla cookies (also here and here), hot chocolate cookies, cookies with walnuts and barley, capuccino cookies, cookies filled with quince marmalade, gingerbread cookies, savoury cookies, orange cookies, cocoa cookies (and also these), mixed citrus cookies, butter cookies (my personal faves!), hazelnut cookies... we're always on the lookout for new combinations of flavours.


This time, we went for an untried flavour, coconut shreds. These were absolute more-ish, delicious, they ticked all the boxes where flavour is concerned. Halfway through the munhcing, you'll find coconut bits, and there's a buttery depth of taste to these cookies that will definetely get you diving into the cookie jar for more. They have become some of my favourite cookies, perfect with a chilled glass of milk or a cold brew capuccino, I do recommend you try it this way. I also do recomend you bake these next month, seeing Christmas is just around the corner, and these cookies - as all the others I have in this blog - really do keep well enough if inside an airtight container. Friends and family will definetely appreciate these as a thoughtful, delicious gift!


So if you happen to be in need of a bit of fuel to get you unstuck, try these cocoa cookies, they're the best! Here's how to:
  • 350 gr flour
  • 250 gr butter
  • 175 gr dark muscovado sugar
  • 150 gr dried coconut shreds or flakes
  • 1 egg
  • 1 tsp baking powder

Mix the baking powder and flour together, and add the coconut. Pour the dry mix onto a clean, cold surface and make a hole in the middle. Add the sugar, butter, and egg. Combine the ingredients into a dough. Knead everything together very softly, and wrap in cling film, refrigerating it for half an hour at least. After that time, bring the dough out and roll it quickly over a floured surface, cutting it into the shapes you want. Transfer the cut cookies into a baking tray lined with baking parchement and bake in the oven for about 12 minutes at 170º. Allow trhem to cool before storing in airtight containers. Enjoy!



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