Coconut Buttons Food

COCONUT BUTTER BUTTONS

Steps:

• Mix all the ingredients together in a food processor or mixer.
• Use a spatula to scrape all the coconut butter off the sides of the bowl.
• Scoop mixture into a ziplock bag.
• Coconut butter and coconut oil will begin to melt at 76°. If your coconut butter mixture is melted you'll need to refrigerate it for 5-10 minutes so it firms up.
• Cut the tip off one of the corners of the bag and squeeze button size drops of coconut butter onto a parchment or wax paper lined cookie sheet.
• Once you've used up all the coconut butter you'll want to put the buttons into the refrigerator to set up.
• After they've hardened you'll want to remove them from the cookie sheet and store them in a container in the refrigerator or freezer.

SUPER CHOCOLATEY BUTTONS

Steps:

• Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
• Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
• Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
• Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F.
• Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
• Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.

COCONUT BUTTONS

Steps:

• 1. In large bowl, with mixer at medium-high speed, beat butter, sugar, milk, coconut extract, baking powder, and salt until light and fluffy. With wooden spoon, stir in flour and chopped coconut (dough will be a bit crumbly). With hands, squeeze dough together.
• 2. Divide dough into 4 equal pieces. Shape each piece into a 10" by 1" log. Wrap each log in plastic wrap and slide onto small cookie sheet for easier handling. Refrigerate dough at least 1 hour or until firm.
• 3. Preheat oven to 325 degrees. Cut each log into 1/2-inch slices. Place slices, 1 inch apart, on 2 ungreased large cookie sheets. With toothpick, make 4 holes in each cookie to resemble a button. Place cookie sheets on 2 oven racks. Bake 20 to 25 minutes until lightly golden, rotating cookie sheets between the upper and lower racks halfway through baking time.
• 4. Remove cookies to wire racks to cool. When cookies are cool, melt chocolate with shortening. Dip bottom of each cookie into melted chocolate so that the chocolate comes slightly up the side of the cookie. With small metal spatula, scrape excess chocolate from bottom of cookie, leaving a thin layer. Place cookies, chocolate-side down, on waxed paper. Set cookies aside to allow chocolate to set. (May need to put in fridge to accomplish this.)
• 5. Store cookies in tightly covered container. Makes about 6 1/2 dozen cookies.

COCONUT BUTTONS

Steps:

• In large bowl, with mixer at medium-high speed, beat butter, sugar, milk, coconut extract, baking powder, and salt until light and fluffy. With wooden spoon, stir in flour and chopped coconut (dough will be a bit crumbly). With hands, squeeze dough together.
• Divide dough into 4 equal pieces. Shape each piece into a 10" by 1" log. Wrap each log in plastic wrap and slide onto small cookie sheet for easier handling. Refrigerate dough at least 1 hour or until firm.
• Preheat oven to 325 degrees F. Cut each log into 1/2-inch slices. Place slices, 1 inch apart, on 2 ungreased large cookie sheets. With toothpick, make 4 holes in each cookie to resemble a button. Place cookie sheets on 2 oven racks. Bake cookies 20 to 25 minutes until lightly golden, rotating cookie sheets between upper and lower racks halfway through baking time. Remove cookies to wire racks to cool.
• When cookies are cool, melt chocolate with shortening. Dip bottom of each cookie into melted chocolate so that the chocolate comes slightly up side of the cookie. With small metal spatula, scrape excess chocolate from bottom of cookie, leaving a thin layer. Place cookies, chocolate-side down, on waxed paper. Set cookies aside to allow chocolate to set. Store cookies in tightly covered container. Makes about 6 1/2 dozen cookies.
• Each cookie: About 55 calories, 1 g protein, 6 g carbohydrate, 3 g total fat (2 g saturated), 6 mg cholesterol, 45 mg sodium.