Saturday, May 28, 2011
Coconut Butter Cookies
Coconut Butter Cookies
recipe adapted from Dodol Mochi
- makes about 15-17 cookies
100 g cake flour – sifted once
10 g cornstarch – sifted once
20 g coconut cream powder – sifted once (or desiccated coconut)
75 g unsalted butter – softened at room temperature
40 g powdered sugar – sifted once
1/4 tsp vanilla extract
1. Whisk (A) together thoroughly, then set aside for use later.
2. Place (B) into a medium-sized mixing bowl, then blend the ingredients together slightly with help from a rubber spatula. Now, with an electric hand mixer, cream them up on high speed till pale and fluffy (i.e. buttercream-like consistency).
3. With a rubber spatula or sturdy (wooden) spoon, gradually fold to mix the flour mixture into the creamed mixture, in two or three batches, till a dough has just formed – DON’T overwork the dough as you may risk getting tough cookies in the end.
4. Wrap the dough up in plastic film, then let it chill and rest in the fridge for about 30 minutes.
5. Remove the dough from the fridge. Then, scoop out 15 grams of dough for each cookie and roll it into a ball. Place the shaped cookie dough on parchment-lined baking sheet(s), leaving about 4 centimeters apart in between the cookies. The dough will spread during baking. Repeat till the dough is used up.
6. First, bake at 160°C or 325F for about 25 minutes. After that, turn off the oven and leave the cookies inside, with the oven door shut, for about 10 minutes.
7. Remove the cookies from the oven, and transfer them to cooling rack(s) to let cool completely before serving and/or storing in airtight container(s).
I am so glad I found this recipe! These cookies remind me so much of my FAVORITE DANISH BUTTER COOKIES : D! Totally the type of melt- in- your- mouth cookies. Perfect taste. Perfect texture! A slight hint of coconut and loads of buttery goodness. They crumble only as you bite into them.
I actually made these a few times already. Consistently great delicious cookies.. However, the dough varied a bit each time. The last couple times, my dough was really dry and flaky.. making it really hard to form the balls. But I improvised! I just dabbed a teeny bit of water and loosely formed round shaped objects. They turned out nicely. I am thinking maybe precise measurement is needed for this recipe? Like the .. butter to flour ratio? Anyways, this recipe seems like it's almost fool- proofed. No matter how dry the dough was, the cookies came out perfect!
Taste: 5 stars out of 5
Texture: 5 stars out of 5
AROMA: 5 stars out of 5 : D