Tuesday, 17 March 2009

Coconut Cookies

It's time. To use up that half a pack of coconut I have left over. Not feeling able to commit myself to the full coconut cake as I have no one to offload it onto. Check this out, previous cake I have just demolished. 90% on own. Thankfully it's borderline healthy (I keep telling myself). This is because, yes, thy family does not do fruit in baking. And I still have a pile of cranberries to eat. *sigh*

I'd make the coconut cranberry chews because the reviews are raving about them online, however, I can also read. And when it says 6 DOZEN, one should worry. 6 x 12 = 72. 72 cookies! That my family won't eat! Screw that. Save that one to try at Christmas when the offload potential is greater. Curiously the Metric recipe they offered uses 10 g more brown than white, but cup wise it's the same. Either way, will cheat and use margerine, even though I should really use butter in such a simple recipe because the ingredients really pop when you have less of them.

Post making conclusion? Make these. It's nothing fancy but just nice in the way shortbread is nice. The recipe is really simple. I made 22 golf balls of cookie and they worked out the right size. It is worth squishing them down as they don't spread like chocolate chip cookie dough for instance. Not major spreaders either so you don't have to position them 3 inches apart like the original recipe said. It was however pretty necessary to rotate trays near the end so that the bottom layer were lightly browned too. I made basically four trays of cookies with six/five cookies each. Parents were very happy with these.

Chewy Coconut cookies
1 1/4 plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/2 cup butter (marg!)
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 tsp vanilla
1 1/3 cup dessicated coconut

1. Cream butter and sugars, add egg and vanilla.
2. Add flour gradually then coconut.
3. Drop by the teaspoon onto an ungreased pan.
4. Bake 10 minutes at Gas Mark 5.

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