Browsing Tag:

coconut

Cookies & Biscuits

Coconut Macaroons

These Coconut Meringue Macaroons are so delicious and so dangerously easy to make. This coconut macaroon recipe makes about 20 macaroons. You can easily half the recipe for less cookies.

Ingredients

  • 250 gram shredded coconut
  • 200 gram sugar
  • 4 egg whites
  • Pinch of cream of tartar (optional)
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon coconut extract (optional)
  • 150 gram dark chocolate for bottom
  • 50 gram dark chocolate for the drizzle on top

Instructions

1

Preheat the oven to 175 degrees Celsius.

2

Add the egg whites in a bowl of the stand mixer, with a pinch of cream of tartar, and whip till soft peaks.

3

With a tablespoon at the time, add the sugar and combine until mixed well. About 5 minutes.

4

Add vanilla extract and coconut extract and mix until combined.

5

Take the bowl of the stand mixer and fold in the shredded coconut with a rubber spatula. This will go best if you do this in batches.

6

Line baking sheets with baking paper. Use a bit of meringue to 'glue' it down to the baking sheet.

7

Drop about 8 macaroons, using an ice cream scoop, on the baking sheet and gently press them down to about 1 cm thickness. This will go best if you wet your hands a bit.

8

Bake in the preheated oven for about 20 minutes.

9

Let cool completely on a wire rack before transferring them.

10

Melt the chocolate au bain-marie (Bowl on top of a saucepan that has boiling water in it. Don't let bowl touch the water)

11

With a small offset knife, or normal knife, spread about a teaspoon of melted chocolate on the bottom of the cookie and let harden on a wire rack.

12

Melt some more chocolate and pour it in a zip lock bag. Set aside for about 5 minutes to harden a bit.

13

Cut off a small corner of the zip lock bag and drizzle some chocolate over the top of the cookies.

Notes

Use an ice cream scoop to make nice and even looking macaroons. Ice cream scoop size is about about 1/4 cup. You can also make this using a hand mixer of course.

Cookies & Biscuits

Coconut Shortbread Biscuits

Here in New Zealand you can buy ‘Griffins Macaroon Chocolate Biscuits. A rich coconut macaroon coated in delicious creamy milk chocolate. They are really delicious so I thought to give it a try and make them myself. I found a recipe for coconut shortbread biscuits and got baking. These biscuits are not the same but it’s close. Perhaps even better!

Coconut Shortbread Biscuits

Print Recipe

Ingredients

  • 200 gram all-purpose flour
  • 100 gram icing powder
  • 100 gram butter
  • 2 tablespoon egg
  • 55 gram desiccated coconut
  • 1 teaspoon vanilla extract

Instructions

1

Preheat oven to 180 degrees Celsius.

2

Cream butter in a bowl light and fluffy together with the icing sugar

3

Add vanilla extract and egg

4

Fold in the flour and coconut and mix it until a cookie dough forms.

5

Make a flat disc of the dough, wrap it in plastic wrap and put it in the fridge to cool for 15 minutes

6

Roll out the dough into a rectangle, you might need to flour the surface.

7

Mix some icing sugar and coconut and sprinkle that on top of the biscuits, and with the rolling pin, gently press the coconut into the dough.

8

Cut the dough in their shapes, squares, rectangles etc. whatever you want.

9

Transfer the biscuits to a baking pan lined with baking paper

10

Bake the biscuits in a preheated oven for 15 minutes

11

Let them cool on a wire rack.

Notes

Melt some chocolate and cover the biscuits. Sprinkle some coconut on top to make them even more decadent.

Bars & Slices/ Kiwi Recipes

Chocolate Coconut Slice

Best of both worlds, chocolate and coconut! This is an easy and fast recipe.

Chocolate Coconut Slice

Print Recipe

Ingredients

  • 250 gram butter
  • 1 cup sugar
  • 2 tablespoons cocoa
  • 1 tablespoon golden syrup
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 cup coconut
  • --
  • For the icing you will need: 1 1/2 cup icing sugar
  • 1 tablespoon cocoa
  • 1 tablespoon melted butter
  • 1-2 tablespoon hot water (might need more)

Instructions

1

Melt the first four ingredients in a small saucepan. Do not boil. Let cool to room temperature.

2

Preheat the oven to 180 degrees Celsius (160C fan bake).

3

Grease an 18 x 27cm baking pan and line with baking paper for easy lift out.

4

Fold in the dry ingredients the to cocoa mixture and press into the baking pan.

5

Bake for 25 minutes.

6

Let it cool on a wire rack. Don't take the slice out of the pan yet.

7

Mix the icing ingredients together and mix well.

8

Ice the slice when warm, not hot, with chocolate icing and sprinkle additional coconut over the top.