Coconut

BUTTERY COCONUT COOKIES

by:
March  1, 2017
5
1 Ratings
BUTTERY COCONUT COOKIES
Photo by Emma Boyd
  • Makes 12
Author Notes

These buttery coconut biscuits are sweet, comforting and indulgent and I like to make mine American-style, i.e. massive, so I only get 12 cookies from a single batch. But feel free to be more reserved and make them smaller, to yield about 20. —Jordan Rondel, The Caker

What You'll Need
Ingredients
  • 225 grams butter
  • 250 grams brown sugar
  • 1 teaspoon vanilla extract
  • 1 organic egg
  • 225 grams plain flour
  • 1 teaspoon baking soda
  • 200 grams flaked unsweetened coconut chips
  • 1 teaspoon flaky sea salt
Directions
  1. Heat oven to 180C fan bake and line two baking trays with baking paper. In the bowl of an electric mixer, beat the butter, sugar and vanilla until pale, light and fluffy.
  2. Add the egg and continue to beat.Gradually add the flour, followed by the baking soda and coconut chips, being careful not to overmix. Put the dough in a bowl and refrigerate for 30 minutes.
  3. Once the dough has firmed, use your hands to roll it into balls of whatever size you want, and arrange them on the baking trays at least 7cm apart (they will spread a lot).
  4. Using your fingers, flatten the cookies. Sprinkle each one with a pinch of sea salt. Bake for 12-14 minutes or until deeply golden.
  5. Leave the cookies to cool for 10 minutes before transferring to a cooling rack. Store in an airtight jar for up to a week.
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1 Review

tk
tk November 23, 2022
i made the following changes:
• for allergy reasons i subbed the butter with 387g fat + 38g water. for the fat i used ~50g coconut oil, the rest corn oil
• i mixed the salt in with the batter
• i used half white sugar and half brown sugar
• each cookie was a one tablespoon of dough = ~43 cookies
• i didn't preheat the oven until after i took the dough out of the fridge
• i beat the oils, sugar and eggs with the whisk attachment, then swapped in the mixing paddle once the dry ingredients went in
• i whisked the baking soda into the flour before adding it to the wet ingredients
• i didn't flatten the balls; i figured they were already so small it wasn't necessary
• i used shredded coconut (bob's red mill) instead of flakes

the end result was very good; on the day of baking you end up with a crisp-chewy cookie. a day later it becomes crisp-crunchy. both good. a little flattening might have resulted in a crisp-throughout.

the children preferred a batch with a few chocolate chips added, and another batch with melted chocolate spread on the bottom.

the cookies i ended up with were excellent but not necessarily transcendent. however, i made so many changes that it wouldn't be fair to give this recipe anything less than five stars. butter makes everything better.