Coconut Milk Cookies Food

COCONUT MACAROONS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
• Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

COCONUT MILK COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In a large mixing bowl, whisk together the flour, baking powder, salt, and brown sugar.
• Cut in the butter with a fork, until the dough is crumbly like coarse meal.
• Mix in the yolks, vanilla, and coconut milk.
• Fold in the nibs (or chocolate chips) and coconut until evenly distributed.
• Using a small (2 teaspoon)cookie scoop, place balls of dough on the prepared cookie sheet 1"-2" apart.
• Top each coconut cookie dough ball with a pinch of shredded coconut and a few cocoa nibs (or mini chocolate chips).
• Bake cookies for 12-14 minutes until golden brown.
• Cool five minutes on the baking sheet before moving to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to one week.
• **To make homemade coconut milk: In a small saucepan combine 1 cup of unsweetened shredded coconut with ½ cup of water. Bring to a boil. Remove from heat and allow the coconut to seep for 30 minutes. Strain out the shredded coconut through a sieve. To make coconut cream follow the same process using ½ cup of milk instead of water.

COCONUT COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
• Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
• Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.

THAI COCONUT MILK COOKIES

Steps:

• Beat the eggs, coconut milk, sugar, salt, evaporated milk, vanilla and for 2 minutes.
• Add the butter to a medium saucepan. When melted add the egg mixture. Cook stirring constantly over medium heat until a think paste is formed. Remove from heat and cool.
• Add the flour and mix.
• Preheat the oven to 375°F.
• Fill a piping bag with the cooled paste and pipe out the mixture into cookie shapes onto a butteres baking sheet or parchment lined cookie sheet.
• Bake for 20 minutes until brown.

COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
• Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
• Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.