Double Coconut Cookie Recipe

Double coconut cookies

There are plenty of recipes for double chocolate chip cookies floating around, even some triple chocolate chip cookies. I myself joined the crowd and developed a recipe for double chocolate coffee daim cookie. These cookies are fabulous.

In the cookie world I noticed a gap for double coconut cookies and I decided to do something about it. And I am glad I did as the double coconut cookies are divine, coconutty, light, crispy, crumbly and coconutty. Yes double the coconutty because the cookies use both desiccated coconut and coconut oil.

Unlike butter which is 80% fat and 20% water, coconut oil is 100% fat, 100% of flavour. As a result of the higher fat content the cookies are more crumbly. The cookies only just hold together, and disintegrate under the slightest of pressure. They are delicate requiring tender and care during handling. Some cookies can break a glass window if thrown at it, these double coconut cookies will probably break apart even before reaching the window. 

This is the first time that I used coconut oil in baking. The cookies rose quite a bit but strangely they did not spread much sideways. I made two batches. The photo on top is from dough that was formed into discs. The photo at the bottom is of balls of dough that was not flattened. I would definitely recommend forming discs or if you are placing balls of dough, to flatten them quite well.

  

Ingredients

½ cup coconut oil (should be soft)

½ cup sugar

½ cup desiccated coconut (recommended toasted)

1 cup flour (you may need a little more)

1 large egg

1 teaspoon vanilla essence (optional)

1 teaspoon baking powder

Pinch of salt

Directions

1.  Heat oven to 180 degrees celcius

2.  Mix coconut oil and sugar until sugar is dissolved

3.  Add egg and vanilla extract and mix thoroughly

4.  Add sifted flour, baking powder and coconut and mix well 

6.  Place discs or small balls on a greased cookie sheet and flatten. 

7.  Bake until cookies are golden brown and delicious, about 15 minutes

Double coconut chip cookies

Baked Potato Oat Flatbread/Blini Recipe

Baked Potato Oat Flatbread

This is a really simple baked flatbread (or blini) recipe. I experimented with using rolled oats instead of flour and it turned out pretty good. The potato flavor definitely came through. I suspect that if I used plain flour the flatbread would have a milder potato flavor. I did not try with flour but this is my suspicion.

The flatbread can be shallow fried as well.

Ingredients

Mashed potato

Rolled oats

Baking powder

Salt and spices of your choice (such as pepper, chili powder, garlic powder)

Directions

1.       Heat oven to 220 degrees

2.      To the mashed potato add baking powder, seasoning and enough rolled oats to form a dough of the right consistency. The dough should not be too wet or too dry. Add about 2 teaspoons of baking powder for a cup of the dough 

3.      Form into shapes about ½ to 1 cm thick

4.      Place on a well greased baking tray and bake. Turn over once half way through when the bottom has browned, about 10 minutes

Easy Coconut Custard Cookie Recipe

Custard coconut cookie

This is a really quick and easy recipe.

Sometime ago I made egg custard tart and had some extra custard filling while I froze. I used the custard filling to make these cookies and they turned out delicious. They will certainly not win any beauty award but I can promise you, they taste much better than they look.

The cookies are butter free since I used oil. I found it much easier to add oil then to melt butter, it saves time and in this case the flavor was not affected. There was vanilla and coconut to make up for it.

I have not given precise amounts, the recipe is in parts.   

Ingredients

1 part egg custard filling

1 part desiccated coconut

½ part melted butter or oil (I used rapeseed oil)

½ part sugar 

2-3 parts self raising flour (about)

Vanilla extract (optional)

Directions

1.      Heat oven to 180 degrees

2.      Thoroughly mix all the ingredients together except for flour

3.      Add flour and mix gently until thoroughly incorporated. You may need little more or less than the indicated amount. Just add enough until you get the desired consistency.

4.      Place balls of dough on a greased baking tray and flatten them. They will not spread much so really flatten them

5.      Bake until golden brown and delicious, around 15 minutes