Living in the Caribbean, we can always find fresh coconut on hand. It is a mainstay in my kitchen and I keep a few packages of freshly grated coconut in my freezer. I can then use these convenient packages whenever I need to make some fresh coconut milk or to make a coconut dessert like blancmanger or coconut mousse, coconut buns or tarts.
A few days ago, I wanted to try a new recipe. I was craving a coconut cookie, but not a thick floury one. I came up with this lovely thin chewy crispy on the outside mellow and chewy in the middle. They are for me the perfect little bite and give me the coconut fix which I was looking for that afternoon.
It is key in this recipe not to place the cookies too close to each other as they spread out during the baking process. Also, do not bake longer than the cooking time stated as this is key to the chewy texture. These cookies can be mixed up very quickly and enjoyed without too long a wait. Please note that the nature of these cookies really require the use of a silpat or parchment paper. Do not bake directly on the baking sheet without either of these two non-stick bases, or you might end up having broken cookies trying to pry them off the tray.
I hope you enjoy them as much as I do.
Chewy coconut cookies
Makes 3 dozen
1/2 cup butter softened
1/2 cup brown sugar
1/2 cup white sugar
1 tbsp honey
1 tsp vanilla extract
1 tsp coconut extract
1 1/2 cup shredded coconut
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp cinnamon
Freshly grated nutmeg
Pinch of salt
Preheat oven to 350 degrees. In a medium bowl, sift flour baking powder, baking soda and salt.
In a mixing bow, beat butter, sugars and honey to a grainy texture. Add egg and beat together until creamy. Add the grated coconut, sifted flour mixture and combine. Add the vanilla and coconut extracts and mix in well.
Prepare 3 12 x 14 baking sheets with parchment paper. Make 4 rows of 3 cookies, leaving enough space for cookies to spread and flatten. You will also need a small 1″cookie scoop. If you do not have this size baking sheet, adjust the quantity per tray accordingly. There should be 2″ on each side to allow for the cookies to spread. You may also use a teaspoon as a measuring gauge if you do not have a small cookie scoop.
Bake for 10-12 minutes. Be careful as cookies will brown rapidly in the last 2 minutes. They should be toasty brown around the edges and light golden in the center.
Allow to cool slightly and lift up with a pastry spatula and place in a cooling rack.
Makes around 3 dozen