How to Make Coconut Cookies

Опубликовал Admin
14-06-2021, 16:10
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Coconut cookies are yummy enough for snack time with the kids and fancy enough for an after dinner dessert. Depending on your taste, you can try a few different versions. Go for the standard coconut cookie, the eggless Swedish coconut cookie, or a nuttier coconut cookie made with brown butter.

Making Regular Coconut Cookies

  1. Use flaked coconut, not shredded coconut, for this recipe. You can buy flaked coconut online or in the baking aisle. Flaked coconut come in larger chunks than shredded coconut.
  2. Pre heat the oven to 350 degrees F (175 degrees C). Take out a large mixing bowl. Combine 1 1/4 cup flour, 1 1/3 cup flaked coconut, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
    • Before you add the baking soda, check to make sure it is not expired. Expired baking soda can make your cookies turn out flat. We’re going for chewy, plump cookies in this recipe.
  3. Take out an electric mixer bowl or a medium mixing bowl. If you’re using an electric mixer to cream the wet ingredients, use the mixer bowl. If you’re combining the wet ingredients by hand, use a regular mixing bowl.
    • Cream the 1/2 cup butter, 1/2 cup brown sugar, and 1/2 cup white sugar until smooth.
  4. Add the egg and 1/2 teaspoon vanilla to the wet ingredients. Beat until the batter is light and fluffy.
  5. Gradually add in the flour mixture to the wet ingredients. Do this by adding the flour mixture in batches of three so you don’t over mix the batter.
  6. Use a tablespoon to drop the dough onto a cookie sheet. Try not to make the cookies too large and about 3 inches apart.
    • If your batter is hard to shape with the tablespoon, place it in the refrigerator for 10-15 minutes to cool. Then, use a tablespoon or a small scoop to place the cookies on the cookie sheet.
  7. Bake the cookies for 8 to 10 minutes. They should appear lightly toasted and golden in color.
    • This recipe makes about 3 dozen cookies. You may end up with more or less cookies, depending on the size of the spoon or scoop used to shape the cookie dough.
  8. Cool the cookies on wire racks for 10-15 minutes. Serve as a snack or dessert with tea, coffee, or milk!
    • Once you master the basic coconut cookie, you may want to try adding other ingredients to the batter, like nuts. Fold in chopped macadamia nuts or almonds after you have combined the wet ingredients with the dry ingredients.
    • Another nice addition is drizzling the top of the coconut cookies with dark chocolate once they have cooled.

Making Swedish Coconut Cookies

  1. Keep in mind this recipe does not use any eggs. This is more of a coconut shortbread-type cookie. Because there is no egg in this recipe, the dough may seem a bit more crumbly. If your dough is too dry and crumbly after beating the ingredients together, add 1 to 2 tablespoons cream or soft butter. Add them in 1 tablespoon at a time until the dough looks wet and sticks together.
    • It’s also important to measure out all the ingredients properly. Use metal or plastic measuring cups for the dry ingredients. Do not tap or shake the cup when measuring. Instead, level off any excess amount by running a straight edge knife across the top of the cup.
    • To prepare the butter for this recipe, make sure it is softened but not melted. If possible, let the butter sit at room temperature 30-45 minutes before you plan to make the cookie dough.
  2. Take out a mixer bowl or a large mixing bowl. If you are using an electric mixer to beat together the ingredients, use the mixer bowl. If you are beating the ingredients together by hand, use a regular mixing bowl.
  3. Combine all the ingredients, except the flaked coconut. Pour 3 1/2 cups all-purpose flour, 2 cups sugar, 2 cups butter, softened, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon vanilla into the mixing bowl.
    • Beat the ingredients at low speed until well mixed.
    • Scrape the sides of the bowl often with a spatula.
  4. Stir in 1 cup flaked coconut with a spatula or wooden spoon. Make sure the coconut flakes are the sweetened kind to add the right amount of sweetness to these cookies.
  5. Divide the dough in half with a knife. Shape each half into a 12 x 2 inch log.
  6. Wrap each log in plastic wrap. Refrigerate both logs for at least 2 hours to firm up the dough.
  7. Heat the oven to 350 degrees F. Then, take out the logs and place them on a clean work surface.
  8. Use a knife to cut the logs into ¼ inch slices. Place each slice 2 inches apart on cookie sheets.
    • This recipe should make about 8 dozen cookies. If you want to make less than 8 dozen cookies in one sitting, halve the recipe.
  9. Bake the cookies for 10-14 minutes. The edges should be lightly golden and brown.
  10. Cool them for about a minute on the cookie sheet. Then, place the cookies on a cooling rack.
    • Enjoy your traditional Scandinavian coconut cookies!

Making Coconut Brown Butter Cookies

  1. Use flaked coconut, not shredded coconut, for this recipe. You can buy flaked coconut online or in the baking aisle. Flaked coconut come in larger chunks than shredded coconut.
  2. Take out a medium saucepan. Place it on the stove on medium heat.
  3. Brown the butter in the saucepan. Add 1 cup butter to the pot and watch the pot so you don’t burn the butter. It will take about 5 minutes to start browning.
    • Let the butter melt. It should then start to foam and turn clear golden in color.
    • Soon after, it should start to turn a brown color and smell nutty. Stir the butter often, scraping any bits from the bottom as you stir.
    • Once it is very fragrant and almost nut brown in color, remove it from the heat. Pour the butter and any brown bits into a measuring cup.
    • Add 2 tablespoons of water to bring the butter amount back up to 1 cup.
    • Chill the browned butter in the refrigerator until it turns solid, about 1 to 2 hours. You can speed this up by popping it in the freezer, but check back often and make sure the butter doesn’t freeze unevenly.
  4. Pre heat the oven to 350 degrees F. Line baking sheets with parchment paper or a nonstick baking mat.
  5. Scrape the chilled browned butter into a large mixing bowl. Use the electric mixer bowl if you’re using an electric mixer to beat together the ingredients.
  6. Add 1/2 cup granulated sugar and 3/4 cup brown sugar to the butter. Beat the mixture together until it is fluffy.
  7. Add the egg. Beat until all the ingredients are combined. Scrape down the bowl with a spatula as needed.
    • Add in 1/2 teaspoon vanilla and beat until it is combined.
  8. Take out another mixing bowl. Whisk 1 1/4 cup flour, 1 teaspoon baking soda, and 1/4 teaspoon table salt together.
  9. Pour half the flour mixture into the butter mixture. Mix until combined. Then, add the remaining flour and mix again.
  10. Add 4 cups coconut flakes. Do this in two batches. Fold them in with a spatula or wooden spoon.
  11. Use a 2-inch wide scoop to form the cookies. Scoop the dough into balls and arrange them so there is enough room for spreading, about 2-3 inches. Use the back of the spoon or your fingers to flatten the dough a bit.
    • You can also use a tablespoon to scoop out the cookies, depending on how big you want your cookies.
  12. Bake the cookies. If you used the 2-inch scoop, bake the cookies for 14-16 minutes. If you used a tablespoon for the scoops, bake the cookies for 10-11 minutes.
    • The cookies should be golden in color when they are done baking.
    • If your cookies do not spread out nice and evenly, you may need to stir in 2 teaspoons of water to the cookie dough before baking another tray of them.
  13. Cool the cookies on the baking sheet for 1-2 minutes. Then, transfer them to a cooking rack.
    • This recipe should make 1 dozen cookies if you used the 2-inch scoop, or 4 dozen small cookies if you used the tablespoon to scoop them.
    • These cookies will keep for up to one week. Store extra dough in the fridge for a few days or in the freezer for a month or more.

Ingredients

Making Regular Coconut Cookies

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups flaked coconut
  • An electric mixer
  • Mixing bowls
  • Access to an oven

Making Swedish Coconut Cookies

  • 3 1/2 cups all-purpose flour
  • 2 cups sugar
  • 2 cups butter, softened
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 cup sweetened flaked coconut
  • An electric mixer
  • Mixing bowls
  • Access to an oven

Making Coconut Brown Butter Cookies

  • 1 cup (2 sticks or 225 grams) unsalted butter
  • 2 tablespoons water
  • ½ cup granulated sugar
  • ¾ cup packed light-brown sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • Slightly heaped 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
  • 4 cups (240 grams) dried, unsweetened coconut flakes
  • An electric mixer
  • Mixing bowls
  • Access to an oven

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