Wednesday, July 27, 2011

I don't care what is written about me so long as it isn't true

I know, I know, it's been forever since I've posted. No, I wasn't on vacation anywhere exotic, nor do I have a good excuse for my absence. I'll admit it, I've just been plain lazy. Summer has gotten the better of me. Cooking has taken a back seat to fresh fruits and vegetables, cool creamy yogurt, nuts, and cheese. I haven't even so much as looked at a cupcake in almost a month. It's a little sad. Also, you deserve better.

Hopefully I can make it up to you with a chewy, buttery, delicious coconut cookie recipe. I promise it won't happen again. I wish I could send each of you a batch, but hopefully the recipe.

Chewy Coconut Cookies (from The Meaning of Pie)
Makes 4 dozen
  • 2 sticks of unsalted butter, softened
  • 1 1/2 cups sugar
  • 5 Tablespoons coconut milk
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, lightly stirred
  • 2 cups flaked sweetened coconut
  • Coconut to roll the cookies in

Combine the butter, sugar, and the coconut milk in the bowl of an electric mixer. Mix them together on low for two minutes, then increase the speed of the mixer to medium for another three minutes. Your butter and sugar mixture should be light and fluffy.

In a small bowl, lightly stir the eggs. Add the eggs to your butter and sugar mixture slowly, allowing them to incorporate as you go. Stop the mixer and thoroughly scrape the bowl. Add the vanilla and beat, again on medium, to combine.

Meanwhile, combine the flour, baking soda, and salt in a small bowl. Stir it with a whisk to ensure that the salt and baking soda are well incorporated. Add the flour to the batter in three additions, allowing the flour to incorporate after each addition. Add the coconut and mix to just combine. Place the mixing bowl with the dough in the refrigerator for 30 minutes.

Pour the remaining coconut onto a large plate. Using a spoon or dough scoop, make balls of about 1” diameter. Roll each ball in the coconut and pat the coconut into the ball a little to ensure that it adheres to the dough. Place the dough on a silicone baking sheet set on a cookie sheet. Repeat the process. Bake for approximately 17 minutes or until they are just golden. Remove the cookies from the oven and allow them to sit for two minutes before removing them to a wire rack to cool.