Glens Coconut Biscuits Cookies Food

GLEN'S COCONUT BISCUITS (COOKIES)

Steps:

• Sift flour into bowl, add sugar and coconut.
• Melt butter, add to dry ingredients with egg yolk and mix to make a firm dough.
• Roll teaspoonsfull of mixture into balls, place on greased baking tray and flatten with fork.
• Leave space between biscuits and bake 10-15mins at 180degC - 200degC (350degF - 400degF) or until brown.

COCONUT BISCUITS (CONGOLAIS)

Steps:

• Preheat oven to 400°F; butter a baking sheet.
• In a saucepan, on medium heat, combine the egg whites, sugar and vanilla sugar then and whisk vigourously until they get hot and frothy. Remove from heat and keep whisking until temperature cools down a bit.
• Add the shredded coconut all at once and mix together with a wooden spoon; place balls of coconut mixture on the baking sheet (around 2.5 in diameter).
• Bake in oven for 15 minutes until they get golden; the Congolais must be crunchy outside and soft inside.
• Serve the biscuits warm or cold, simply by themselves or with a scoop of vanilla ice cream or chocolate sauce.

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.

APRICOT AND COCONUT BISCUITS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Cut the apricots into raisin-sized pieces.
• Heat the butter, golden syrup and caster sugar in a pan, stirring, until the butter melts and the sugar starts to dissolve, but don't let the mixture boil. Remove the pan from the heat and leave to cool slightly.
• Stir in the flour, coconut, oats, and apricots. Place level tbsps of the mixture onto baking trays, leaving room between each one to spread. You'll get about 8 on most trays, so you'll need to cook them in batches.
• Bake for 10-12 minutes, or until they start to turn golden at the edges. Leave on the tray to cool for 5 minutes - this will help them firm up as they'll be very soft when they come out of the oven. Remove to a wire tray and continue to cook the rest of the dough.