When my friend Rosinda and her family came to London in September we exchanged gifts and one of the lovely things that she brought all the way from Canada was some sweetened shredded coconut. Rosinda knew that the only coconut (other than fresh) available here is desiccated, which is fine, but a little dry.
So Rosinda kindly thought I would appreciate this sweet tender ingredient in my pantry, and she was right!
As the coconut is a special ingredient that I cannot replenish I wanted to save it to enjoy in the warmth of the summer sun. In my mind the flavour of coconut conjures up lazy hazy days spent outdoors. The recent deluge of rain finally ceased for a few hours this weekend so it seemed fitting to crack open the coconut. I want to reserve the majority for a cake and a cream pie for the height of summer so it seemed right to christen the coconut now with a batch of cookies.
We love cookies, do you love cookies? I imagine the answer to that would be a resounding yes! We like our cookies soft, chewy and slightly crispy. I thought that the shredded coconut would compliment white chocolate chips and oats for a flavoursome cookie.
Recipe yields approximately 24-30 cookies
260g Plain flour
1 tsp Bicarbonate of soda
¼ tsp Salt
225g Unsalted butter, softened
100g Golden caster sugar
90g Light brown sugar, firmly packed
175g White chocolate chips (Milk or Dark would also be delicious)
120g Sweetened shredded coconut
150g Jumbo rolled oats
2 Large free range Eggs
2 tsp Vanilla extract
2 cups Plain flour (All purpose flour)
1 tsp Bicarbonate of soda (Baking Soda)
¼ tsp Salt
1 cup (2 sticks) Unsalted butter, softened
½ cup Golden caster sugar (Superfine sugar)
½ cup Light brown sugar, firmly packed
1 cup White chocolate chips (Milk or Dark would also be delicious)
1 ½ cups Sweetened shredded coconut
1 ½ cups Jumbo rolled oats (Old fashioned oats)
2 Large free range eggs
2 tsp vanilla extract
For a conventional oven preheat to 190°C/375°F/Gas Mark 5
For a fan oven preheat to 170°C/340°F/Gas Mark 4
Line baking sheets/sheet pans with Silpat or baking parchment
Sift together the flour, bicarbonate of soda and salt in a large bowl and set aside
In the bowl of a stand mixer or an electric hand mixer beat the butter and both sugars until pale and creamy
Gradually add the eggs one at a time and the vanilla extract
Gradually add the flour, bicarbonate of soda and salt on a low speed until just combined
Gently stir in oats, coconut and chocolate chips
Use an ice cream scoop to form even mounds of cookie dough and space 5cm or 2 inches apart on the baking sheets
Dampen your hands and flatten the dough mounds slightly
Bake for approximately 9-12 minutes or until lightly browned rotating the baking sheets half way through
Let the cookies cool on the baking sheets for 1 to 2 minutes before transferring to wire cooling racks to cool completely
Cookies can be stored in an airtight container at room temperature for up to 5 days
These flavoursome cookies really hit the spot, they are soft, chewy, sweet and crispy and you may just find yourself at the cookie jar more than once.