Recipe by stormylee
A wonderful sweet, chewy and tropical cookie with a hint of coffee. I originally tried this recipe just so I could use up some leftover coconut milk, but I ended up enjoying it so much I will now buy coconut milk in order to make these cookies! The original recipe (from a coffee enthusiast's home page!) called for 2 tablespoons of instant coffee, but I find I'm happy with one - do experiment to see if you prefer less or more! I've also found that the flour-coconut ratio is quite forgiving: I've used only 1/2 cup of coconut and made up the difference with extra flour with beautiful results.
Top Review by The Pixelated Vegetarian
I don't know why other people didn't love these, because my husband and I thought these were great. The only change I made was that I used 2 T coffee (instead of 1 T) and added 1/4 t cinnamon. I also got the appropriate yield - 40 cookies exactly. My only complaint was that they took nearly 20 minutes to bake, not 15.
- 1⁄2 cup butter (at room temperature)
- 3⁄4 cup sugar
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄2 cup coconut milk
- 1 tablespoon instant coffee powder
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
- 1 cup flaked coconut
Directions See How It's Made
- Preheat oven to 175 C and line baking sheets with parchment paper.
- Mix butter, sugar and salt with an electric mixer until creamy, about 1 minute.
- Add the egg and beat well.
- Heat the coconut milk gently in a saucepan over medium heat or in the microwave.
- Add instant coffee and stir to dissolve.
- Stir the coconut-coffee mixture into the butter mixture.
- Sift together flour and baking powder and add to the batter, stirring just until the ingredients are incorporated.
- Fold in the flaked coconut.
- Drop heaping teaspoons of batter 1 inch apart on baking sheets.
- Bake in the preheated oven for 12-15 minutes or until cookies are pale golden brown.
- Transfer to wire racks to cool.
- Store cookies in an airtight container at room temperature; cookies will keep up to two weeks.