Blogging Marathon# 62: Week 3/ Day 3
Theme: Cook with Coconut
Dish: Coconut Cookies
Recipe is from ‘Good to the Grains‘ cookbook. The recipe uses barley flour along with coconut flour with no all purpose flour, but you would never know from the light crumb. They are crunchy on the outside and soft and cakey inside.
Coconut flour is in the league of its own. It is quite a difficult ingredient to master. I’ve had couple of mishaps and since then I have been very skeptical in trying any new recipes. I already posted a coconut chocolate muffins that were quite a hit in my house.
I was skeptical how these cookies will be received and I was pleasantly surprised that even my picky 8 year old loved them. These cookies taste best when served warm from the oven or later that same day. They can keep for up to 3days in an airtight container, but the texture changes a little bit as the cookies sit, they become a little soft — so keep this in mind. We enjoyed them both warm and at room temperature.
- ¾ + 2 cup tbsps Barley flour
- ¼ cup Coconut Flour
- ½ tsp Salt
- ¼ tsp Baking Soda
- ¼ tsp Baking Powder
- 1 tbsp tbsp Egg water Replacer powder whisked in 3 tbsp (or 1 large egg)
- ¼ cup Sugar
- ¼ cup Dark Brown Sugar
- ½ + 2 cup tbsps Coconut Milk (Regular or Light)
- 1 tsp Vanilla extract
- 6 tbsps Unsalted Butter , at room temperature
- 1 cup Coconut Shredded Unsweetened
- Preheat oven to 350°F. Lightly grease a large baking sheet with cooking spray and keep ready.
- Sift the dry ingredients into a large bowl. Set aside.
- In another bowl, whisk egg replacer mixture (or egg) and both the sugars. Beat the mixture for 3 minutes or until it resembles milky coffee.
- In a measuring bowl, combine coconut milk and vanilla.
- Add the dry ingredients to the sugar mixture and mix until combined.
- Add the butter and mix until combined. Add the coconut milk mixture and mix.
- Stir in 1/2cup of the shredded coconut. Scrape the sides down to mix any ingredient that may have been left behind.
- Pour the remaining shredded coconut in a shallow bowl. Scoop balls of the dough and dip the rounded side into the coconut, and place them on the baking sheet, coconut side up, leaving about 2" between them.
- Bake for 16~20 minutes, rotating the pans halfway through, until the coconut crust is lightly toasted and the bottoms of the cookies are evenly brown. Transfer the cookies onto a wire rack. Serve warm or store them in an airtight container for up to 3 days.