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.
White Chocolate & Coconut Cookies
Ingredients:
Recipe yields approximately 24-30 cookies
Metric:
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
American Measurements:
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
Method:
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.
YES, I love cookies too! Morwenna, the cookies look so scrumptious! I'm so glad you found good use for the coconut. Thank you for including the recipe and providing the American measurements. How sweet of you! I wish I was back in London with you today. The day we spent together was glorious! I wish we lived closer so I could come by and share a cookie (or two) with you. Love you, sweetie! xoxo
How thoughtful of Rosinda to bring you that special coconut!! And what special delights you have in mind for it!! And you blogged about the first delight!! You both are sweeties!! Oh, I can't wait to bake these yummy cookies…my mouth is watering right now. I just might have to add some toasted Macadamia
nuts : ) Wishing you sunshine, yummy delights, and love….Hugs, Sherry xoxo
These cookies look delicious! I love the photos too! I am your newest follower! So happy to have found you!
Hey beautiful,
I am now pining for just the smallest crumb of your gorgeous delights!
Beautiful photographs, beautiful writing, beautiful cookies!!!!
Love you xxxx
I am a cookie lover! Just made some Pennsylvania Dutch cookies for the male teachers at our son's school…This recipe looks amazing!! And now, I will no longer take for granted that I keep a bag of sweetened flaked coconut on hand at all times…sweet Rosinda!! She knows her pals well..Can't wait to try these..thanks so much… 🙂
Wonderful recipe – and – wonderful friend! Enjoy that coconut!
Dear Morwenna, I love the look of your blog. I must admit I had been very good at keeping up with my blog reading lately. Looks like I have been missing some wonderful posts. Glad to hear you are busy baking and having fun. Your cookies look delicious and if I was still eating sugar I'd definitely make them. Maybe for a treat next holiday. Keep up the great job you are doing sweetie~
How do I manage to miss some of your posts! I see all the tweets, don't I? Dunno but gosh so much fun to scroll down and catch up, including the rainbow and Poppy's birthday. Sending birthday hugs out to her. Meanwhile the cookies look fab and I'd love to eat some right now. Normally I use that coconut to make a coconut cake–often (or used to be in the old days) for Easter. It's a yellow cake (you could use Victoria Sponge) and has 7 minute icing, the cooked stuff that is like marshmallow and has the coconut inbetween layers and on top. It's to die for–and I'm not that much a frosting person. Glad you're having fun and have many happy things. You deserve them all.
I've not heard of this type of coconut before, I would love to try it. Does it keep long?
ooh, yum. They look fab. Though I think it's jolly mean of you to tease me with pics of cookies when I can't stick my hand through the screen and grab one! Mean, I say!!!
;o)
x
I will most certainly be making these—thank you for sharing your wonderful recipe Morwenna—missing you so much!!!! Have lots to share—if you get a chance, go to my blog post and see Amanda graduate!!
xoxo
Joann