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Posts Tagged ‘Coconut’

I’m at it again! Changing up my grandmother’s recipe for snickerdoodles (original, Biscoff filled, and chocolate chip)!

This time, I added lime zest and coconut!

Lime and coconut are the 2 ingredients for this months Behind the Curtain challenge. Each month participants are assigned 2 ingredients that we must use in a dessert. I don’t recall making anything with lime and coconut together, so this was a new flavor combination for me! I thought the flavors would go well in a snickerdoodle, so I zested a few limes and added some desiccated coconut. The lime zest gives the cookies a nice bright flavor, while the coconut adds a chewy texture to a crunchy cookie.

Lime Coconut Snickerdoodles

One Year Ago: Butterscotch Brownies

Lime Coconut Snickerdoodles

1 cup shortening
1 1/2 cups + 2 tablespoons sugar
Zest of 3 limes
2 eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup + 3 tablespoons desiccated coconut, divided
2 1/2 cups flour, sifted

Make lime sugar:
Combine sugar and lime zest in a food processor. Process until well combined (about a minute). Put 2 tablespoons of the sugar mixture into a small bowl and set aside.

In a large mixing bowl, cream together the shortening and the remaining lime-sugar. Add in the eggs and stir until well combined. Stir in the cream of tartar, baking soda, and salt. Add in 1/2 cup desiccated coconut, then stir in the flour. Refrigerate the dough for 30 minutes.

Preheat oven to 400 degrees.

Using a medium ice cream scoop, scoop the dough then roll only the tops and sides in the lime-sugar mixture. Place on a parchment paper lined cookie sheet and flatten the tops slightly with the palm of your hand. Sprinkle a little desiccated coconut onto the tops of each cookie. Bake in a preheated oven for 10-12 minutes or until the edges are a light golden brown. Remove from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto a cooling rack and let cool completely. Enjoy!

Lime Coconut Snickerdoodles

Made with love, not calories!

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Most quick bread recipes that I have tried are made with bananas. While they are very good (especially once you add chocolate!), I wanted something different. The theme for this months #TwelveLoaves challenge is berries, so I decided to make a raspberry coconut quick bread. No bananas!

I was delighted with the taste of this. The raspberries give a nice burst of flavor and the coconut provides a subtle undertone. While I used coconut and coconut oil in the batter, I think it is the coconut on the top of the bread that you really notice. It gets all nice and toasted and crunchy!

Raspberry Coconut Quick Bread

One Year Ago: Cinnamon Crescents and Chocolate Almond Coconut Biscotti

Raspberry Coconut Quick Bread
Makes 1 loaf

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup + 1 tablespoon desiccated coconut*
3/4 cup Greek yogurt
1/3 cup water
1/3 cup melted coconut oil
2 eggs
1 1/2 cups frozen raspberries

Preheat oven to 375 degrees.
Line a 9 x 5 inch loaf pan with aluminum foil and spray with cooking spray. Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and 1/2 cup coconut. Add in the Greek yogurt, water, coconut oil, and eggs and stir until combined. Gently add in the frozen raspberries. Spoon the mixture into the prepared pan and sprinkle with the remaining 1 tablespoon coconut. Bake in a preheat oven for 48-52 minutes, or until a toothpick inserted into the center comes out clean. Note: If the top looks like it is getting too brown, cover it with another piece of aluminum foil. Remove from the oven and let cool. Enjoy!

*Note: Desiccated coconut is unsweetened dried coconut and is usually found in health stores, bulk bins, or on-line. You can substitute sweetened shredded coconut, however, your batter will be a little sweeter.

Raspberry Coconut Quick Bread

Raspberry Coconut Quick Bread

Made with love, not calories!

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I made these delicious German chocolate sandwich cookies for a guest post over at Frugal Antics of a Harried Homemaker!

German Chocolate Sandwich Cookies

About a month ago, Kristen sent a shout-out to fellow bloggers. She wanted to post chocolate recipes everyday for the month of February and she was looking for guest posters. Chocolate? Sign me up!!

For this cookie, I used a simple chocolate sugar cookie dough, then made a yummy coconut and pecan filling. I made them into sandwiches then drizzled semi-sweet chocolate over them. They are so good!

For the recipe, please join me over at Frugal Antics of a Harried Homemaker! Oh and make sure you check out all the posts on Kristen’s blog this month.

I’m linked at: Tumbleweed Contessa

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So I have had Biscoff on the brain recently, and that will never bode well for my waistline!

You know by now that I love Biscoff cookies and spread, right? You should! I made truffles with it and I filled cookies with it, and I’m pretty sure that in each post I talked about my love for this stuff. Actually, you should do yourself a favor and stop reading. Don’t look at the pictures, don’t look at the recipe. It’s really better if you never try Biscoff. That way I can’t be blamed for your addiction to it!

So now that you have stopped reading (!), the other day I wanted magic cookie bars. And I wanted Biscoff. So I put the 2 together. For my 1st attempt, I made a crust of graham cracker crumbs and crushed Biscoff cookies. Then I only used 1 up of Biscoff spread. They were good, but not the Wow Biscoff that I wanted. So after Nick and I ate all of them, I tried again. What? You really didn’t think I was going to tell you that I threw them out, did you? Shame on you! So this time I decided to go for the gusto. The crust is made completely out of Biscoff cookies, and I used a whole jar of Biscoff spread in the topping.

Yup- that did it!

Biscoff Magic Cookie Bars

One Year Ago: Cherry Chocolate Shortbread

Biscoff Magic Cookie Bars

1- 8.8 oz. package Biscoff cookies, finely crushed
1/2 cup (1 stick) margarine, melted
1- 14 oz. can sweetened condensed milk
1- 14 oz. jar Biscoff spread (creamy)
3 cups sweetened coconut flakes
1/2 cup white chocolate chips

Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan with aluminum foil. Set aside.

In a mixing bowl, combine the crushed Biscoff cookies and the melted margarine. Using a fork, mix well. Pour the mixture into the baking pan and press evenly. Pour half of the sweetened condensed milk over the crust. After removing the lid and protective seal from the Biscoff, microwave on high for 20 seconds, stir, then repeat. Pour half of the Biscoff over the sweetened condensed milk. Top with 1 1/2 cups coconut and 1/4 cup white chocolate chips. Make a second layer with the rest of the sweetened condensed milk, the remainder of the Biscoff, the white chocolate chips and finish with the coconut. Bake in a preheated oven for 25-30 minutes. Remove from the oven and let cool. Enjoy!

Biscoff Magic Cookie Bars

I’m linked at: Semi Homemade Mom, Lady Behind the Curtain, Whimsy Wednesdays, Hungry Little Girl, Mandy’s Recipe Box, Call me PMC, The Frugal Girls, The Nutmeg Place, Craftionary, Cheerios and Lattes, Six Sisters Stuff.

Made with love, not calories!

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December 17th is National Maple Syrup Day!

For all of the desserts that I have been making this month, I thought I would go a little healthier with this food holiday. I decided to make Maple Granola. Nick and I like eating granola with our yogurt, and while I like the brand that we buy (Bear Naked), I have always wanted to make my own. This is an easy recipe that you can customize to your own tastes. Use different nuts- or a combination, you could use extra-virgin olive oil (as the original recipe calls for), or you could use different dried fruit!

005 Maple Granola

Maple Granola
Recipe adapted from Martha Stewart

3 cups rolled oats (also called Old-Fashioned)
1 cup dried unsweetened coconut chips
1 cup chopped walnuts
2/3 cup pure maple syrup
1/3 cup coconut oil, melted
1/4 cup light brown sugar, packed
1 teaspoon sea salt
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup dried cranberries (Craisins)
1/3 cup raisins

Preheat oven to 300 degrees. Line a rimmed baking sheet with silpat or parchment paper. Set aside.

In a medium-sized mixing bowl, combine all the ingredients except the dried cranberries and raisins. Mix until everything is well combined. Spread evenly onto the prepared pan. Bake in a preheated oven for 40 minutes, stirring every 10 minutes. After 40 minutes, add in the cranberries and raisins and bake for another 10 minutes. Remove from the oven and let cool completely. Enjoy!

001 Maple Granola

007 Maple Granola

Made with love, not calories!

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Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.

While Peta shared a dozen cookie recipes with us, our challenge for the month was to choose one of the recipes to make!

I chose to make Chocolate Coconut Cookies! This recipe came via Baking Glory and is a delicious chocolate cookie with a coconut macaroon filling. I did have a little issue with the dough, so I had to change the way I formed the cookie. The cookie dough is supposed to be formed like a purse to hold the filling. While I formed my cookies this way, they didn’t hold their shape well during baking. You will see in my pictures below how I formed the cookies and what they looked like after being baked, but I have to say that I gave up! I took pictures after baking a dozen cookies, then with the rest of the dough, I just made thumbprint cookies! That was easier and they still tasted the same- no matter how they looked :)

Chocolate Coconut Cookies
Recipe lightly adapted from Baking Glory

Coconut Filling:
6 oz. cream cheese, softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla bean paste
2 1/4 cups sweetened shredded coconut

Cookie dough:
1 3/4 cups flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 cup sugar
1 egg

To make the coconut filling:
In a medium-sized bowl, cream together (either by hand or with a hand-held mixer) the cream cheese and sugar. Add in the egg yolk and vanilla bean paste. Stir in the shredded coconut. Set aside.

Preheat oven to 375 degrees.

To make the cookie dough:
In a medium-sized bowl, mix together the flour, cocoa powder, salt, and baking soda. Set aside. In a stand mixer, cream together the butter and sugar. Mix on medium speed for 2 minutes. Add in the egg and mix until well combined. With the mixer on low speed, slowly add in the flour mixture (the cookie dough will be stiff).

To make the thumbprint cookies:
Use a small-sized ice cream scoop (or a tablespoon), scoop the dough and roll it into a ball. Place on a parchment paper lined cookie sheet, and using your thumb, create a well in the middle of the dough. Place a teaspoon-sized amount of the coconut filling into the well of the cookie.
Bake in a preheated oven for 12-15 minutes or until the cookies are set. Remove from the oven and let cool for 5 minutes. After 5 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!

How the cookies looked when I formed the dough around the filling…

how the cookies looked when I made them as thumbprint cookies!

Made with love, not calories!

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Willow Bird Baking handed out our Week 3 baking challenge…Stuffed Cookies!

I have made stuffed (filled) cookies before (here, here, and here) and I think the idea is a lot of fun. The finished product is pretty tasty too!! So I was excited to once again create a stuffed cookie. I sometimes get flavor combinations that get stuck in my brain, just waiting for the right recipe to come along. Caramel, coconut, and chocolate have been whispering in my brain recently. You might recognize these as the flavors that make up Samoa’s. They are one of my favorite Girl Scout cookies, but I only limit myself to one box a year.

Anyways, I decided to use those flavors as the “stuffing” for my cookies, surrounded by a simple sugar cookie. The finished cookie may not look like much, but it is full of flavor. I think you will like them as much as I do!

One year ago: Cinnamon Chip Oatmeal Cookies

Samoa Stuffed Sugar Cookies

Cookies:
1 cup butter, melted
1 cup sugar
1/2 cup brown sugar
1 egg
1/4 teaspoon vanilla bean paste
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cups flour

Samoa Filling:
1 cup caramel bits
1/4 cup heavy cream
1 1/2 cups toasted coconut
1/3 cup mini chocolate chips

In a large mixing bowl, mix together the melted butter and sugars. Stir in the egg and the vanilla bean paste. Add in the salt, baking soda, and flour, and stir until well combined. Refrigerate the dough for 30 minutes.

In the meantime, make the filling mixture. In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave on high for 30 second intervals, stirring after each one, until the caramels are melted. Add in the toasted coconut and stir to combine. Let this mixture cool for 10 minutes before adding in the mini chocolate chips.

Once the dough has chilled and the filling mixture is ready, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. Using a medium-sized ice cream scoop, scoop out dough and flatten slightly (I do this in the palm of my hand). Add 1 heaping teaspoon of filling mixture into the center of the dough, then form the dough to cover the filling. Make sure there are no holes or the filling will run out while it is baking. Place this seam side down onto the cookie sheet, leaving 3 inches between each cookie.

Bake in a preheated oven for 10-12 minutes or until the cookies are set and lightly golden brown. Remove from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto cooling racks and cool completely. Enjoy!

Made with love, not calories!

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