Our family has already gone through 3 batches of these cookies since I first made them on Friday.
I hid the last double batch in the freezer which was promptly found by Noah less than 12 hours after hiding them and now they are all gone. Watch out- they are addicting.
Like you can't just eat one. Dunk em' in your tea or eat them for breakfast like I did. They have fruit in them so it's okay. Slightly chewy, slightly crunchy. If you hate coconut, I'm sorry.
Amber’s Coconut Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 cup packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 cups flaked coconut
3-4 chopped dried apricots or 1/4 cup dried chopped cherries if using
Coarse sugar for rolling the cookie dough balls in
Preheat oven to 350 degrees. Combine the flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla until light and fluffy. using a large cookie scoop make a ball, roll the cookie ball in the course sanding sugar. Place on parchment lined cookie sheet leaving enough space for the cookies to spread out.
I give the pans a smack on the oven rack to help flatten or deflate the cookies while baking. Bake for about 10-12 minutes. Let cookies cool for a few minute These cookies freeze really well but also stay fresh in my glass cookie jar for several days on the counter.
It was a rainy, blustery day here in the PNW. For me, it was the perfect storm for baking. There is nothing like a buttery, caramel shortbread to go with an afternoon cup of coffee or tea. I LOVE Lyle's Golden Syrup for baking. This stuff is even fantastic on pancakes in place of syrup.
I think our family first learned of it from my sister who lived in Ireland for a few years. It's a bit pricy, but it will last if you ONLY use it for cookies once in awhile. A little goes along way. Tom and I used to hide it from the kids, as they were addicted to the flavor. In fact, they used to ask for it for CHRISTMAS as a gift! It gives baked goods a crispy, caramel "snap".
Lyle's Golden syrup is vegetarian, gluten free, and free from artificial colors, flavors and preservatives. It's a great alternative to corn syrup (especially the high fructose variety) and sugar. If you want to make these RIGHT NOW, you could use honey. But I say wait until you find the Lyle's.
Lyle’s Golden Syrup Shortbread Cookies
1 cup room temperature butter
1 cup powdered sugar (I've been using Trader Joes Organic)
4 tablespoons Lyle’s Golden Syrup
2 teaspoons Vanilla Bean Paste
2 cup all-purpose flour
Preheat the oven to 350-degrees, and line a 9x12 cookie sheet with parchment paper. You may also spray the pan with nonstick instead of parchment.
Cut the butter into chunks and add it to the stand mixer. Add the powdered sugar, Lyle’s Golden Syrup, and vanilla bean paste. Beat on medium speed until homogeneous, about 1 minute.
Add the flour and beat until just combined. Do not over mix.
Transfer the dough to the lined cookie sheet. Dip your fingers in flour, and use them to push the dough out into an even circle. It should be about 1/4” thick; making sure it’s an even height across the pan.
Prick the dough all over with a fork, which is more of a tradition for shortbread more than a must for quality.
Place the cake pan in the preheated oven and bake for 30-35 minutes. Bake until the shortbread is a nice golden caramel color.
Let the shortbread cool for a few minutes. Lifting the parchment out of the pan, Use a large knife, cutting the dough into 1 1/2 inch slices or however big you like your shortbread cookies.
Once the shortbread has cooled completely, you can dip or drizzle melted chocolate on the ends of the cookies. Let dry before putting away.
We like these a lot. I double the recipe because they disappear
rather quickly. Watch out because the container you keep them in will keep calling your name to open it, and eat them..........
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla bean paste or vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
¼ teaspoon salt
8 full-size graham cracker sheets coarsely chopped
1 ½ cup chocolate chips for the dough and about a ¾ cup for the filling. I use a mixture of semi-sweet and milk chocolate
1 jar of Marshmallow cream (one jar will make at least two batches of cookies)
To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
Add the graham crackers, chocolate chips and fold in by hand.
Using a medium 1 inch cookie scoop, form heaping tablespoon mounds on lined cookie sheet.
Preheat oven to 350F. Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly under-cooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want ooey-gooey S'mores-like cookies because they firm up as they cool.
Once the cookies are baked and cooled, melt about ¾ cup chocolate chips over a double boiler. Take a spoonful of marshmallow cream, and a dab of melted chocolate and place on each underside of cookie to make a sandwich. Now hide them from your-self so your not tempted to eat them all like me.