I haven’t written in quiet some time, not because I haven’t been baking, or cooking up a storm, but mainly just because life gets you sometimes. But, I have been collecting an arsenal of recipes to bake, and quiet a few pictures to show you guys.
This is a recipe for coconut lovers, no way around it and well butter lovers. Coconut Shortbread is exactly what it sounds like, a nice buttery cookie base, with a few oats tossed with coconut. It’s got lots of sugar and lots of butter, and I can’t lie probably isn’t that good for you, but oh boy do your taste buds love it!
If any of you have any South African, possible even a british decent and have heard of a cookie bar called a Crunchie (not to be mistaken with the candy bar) these taste rather similar to those. When I pot for Crunchies I’ll be sure to compare the recipes.
I adopted this recipe from Home Is Where The Cookies Are.
I think that my oven must just maintain a much lower temperature than Ms. Sara because everything took longer. But that’s why people post pictures, and talk about color and texture while baking so that someone like me knows what it’s supposed to look like.
I found that toasting the coconut took waaaaaay longer than expected. It should have taken about 20 minutes in total with the oats. After 20 minutes my coconut had not even begun to turn a graham cracker or toasted color. I waited another 10 minutes and then got a bit impatient and took it out.
While baking the cookies it was supposed to take about 45 minutes, again mine took about double the time and I took them out after an hour and a half. It finally looked exactly like what Sara’s did and it was fairly hard now.
I had one last change; I love almond extract so I did 3/4 teaspoon and no vanilla extract. Mine is are also not that pretty because I did not have like pearls to decorate the outside with 😦
Here is the recipe:
- 1 1/2 cups shredded sweetened coconut
- 1 1/2 cups old-fashioned rolled oats
- 1 cup unsalted butter, cut into chunks and slightly softened
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3/4 teaspoon salt
- 3/4 teaspoon almond extract
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose white flour
- 1/4 cup sweetened shredded coconut for sprinkling
- 2 – 4 tablespoons pearlized sprinkles for decorating edges
Preheat to 300 degrees F. Line a large baking sheet with parchment paper, set aside.
On a baking sheet evenly spread the shredded coconut and place in oven. Stir every 3 – 5 minutes to keep from burning. Keep doing this until evenly toasted (for my oven about 15 minutes, for Sara’s oven she recommended 9 – 12 minutes)
Stir in the oats and continue baking, stirring every 3 minutes, until the coconut is well toasted, a nice caramel color. For me another 15 minutes, for Sara she recommended 6 – 8 minutes. Allow it to cool slightly.
In a large bowl beat butter, sugar. brown sugar, salt, and almond extract with an electric mixer on medium speed until very well blended. It may turn a light brown colors, that’s good!
Add the coconut and oats to the bowl and mix on a low-speed.
Slowly beat in the flour just a bit at a time. If it gets too tough feel free to end using a whisk or spatula. If the dough is crumbly, work in up to 4 teaspoons of water until it holds together.
Line another baking sheet with parchment paper (or reuse the coconut one) and pour the dough into the center. Form the dough in a large bowl and slowly press out into a circle leaving some space around the edges to allow of expansion. Make sure it’s about 3/4 in thick, so if its oblong that works too!
Sprinkle remaining shredded coconut evenly over the top of the dough.
Bake for 30 – 45 minutes. If the coconut begins to burn, wrap tin foil around the top and continue to bake until done. It should be fairly hard, but if you like the inside a bit gooey bake for less time.
Remove from oven and transfer to a wire rack to cool. Cut into wedges and serve!
I rather liked them warm, so I continued to warm my cookies after they had cooled, some of my roommates liked them better room temperature… take your pick!