I’m still off sugar (and it’s starting to feel like forever). Which is why I made coconut cookies. I hate coconut, so it’s easier to resist taking a few bites. The building we moved into last July is having it’s annual potluck party, where residents can get to know each other better. There are 47 apartments and I don’t think we’ve met even half the people who live here. V. tells everyone he meets that I’m a pastry chef, so they’re all expecting baked goods. A couple of people have done taste tests so far, and the response is that they’re “rich and excellent.” So this one’s for all you crazy coconut lovers out there!!

For the Cookies:

1 cup all-purpose flour

1/4 tsp. salt

1/4 cup fresh brewed espresso or instant

2 oz. good quality dark chocolate (I used Scharffenberger semi-sweet)

3/4 stick (3oz.) unsalted butter

vanilla

1 cup granulated sugar

2 eggs

1 cup walnuts

1 cup shredded coconut

1-2 cups dark chocolate chips (depends how chocolatey you like them)

Pre-heat the oven to 350 F.

Combine the flour and salt and set aside.

In a small saucepan, combine the epresso and chocolate. Melt over gentle flame, stirring constantly with a rubber spatula.

With an electric mixer, beat the butter until soft. Add the sugar and vanilla and cream. Mix in the chocolate. Add one egg at a time and mix well. On low speed, mix in the flour until just combined. Using a rubber spatula, stir in the walnuts, coconut and chocolate chips.

Line a sheet pan with parchment paper. 

Using a teaspoon, make little mounds of dough, about 2 inches apart. Since the cookies are rich you don’t want to make them too big. 

Bake for about 15 minutes, then transfer to a cooing rack, using a metal spatula or a knife.

Makes about 23 sandwich cookies.

For the Filling:

1 box (200g) of creamed coconut (see photo….here in NY it’s available in health food stores and better supermarkets)

5 tblsp. coconut milk

4 cups powdered sugar

1/2 cup coconut oil (or more coconut milk)

vanilla

at least 2 cups of shredded coconut

Bring water to a boil in a pot. Immerse the bag of creamed coconut until it softens (about 5 minutes). Mix all ingredients in the food processor. If it feels a little greasy, add more shredded coconut. If it’s still warm, let it sit till it cools. Make your cookie sandwiches. This recipe will fill double the amount of cookies in the recipe above. If you store it in the refrigerator, give it plenty of time to come to room temperature, so that it can soften before you use it.

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