Prep 15 mins
Cook 15 mins
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.
- 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
- 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.
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.
Absolutely disgusting. Sorry, but I wouldn't make these again in a million years. They were sort of edible when they first came out of the oven, but after they had cooled, they were revolting. I think the flour to liquid/fat ratio may be off (could taste flour, as noted above). Maybe could use more egg- but still, the flavor was terrible.
These cookies really didnt do it for me. With minor adjustments, these cookies could be really fabulous. But as written, these really do not have a taste that enjoy. I could taste the flour in these cookies... I think flavor was lacking elsewhere and therefore the flour taste was prominent. In my opinion, if one were to use the 2 Tablespoons of coffee powder, and maybe some coconut flavoring, these could be a fabulous cookie. My other problem was with the quantity. Recipe states 40 cookies, but I got only 28 small cookies, and I measured 1 teaspoon for each cookie. I will certainly make these again with changes. Thanks for the recipe idea.