Chewy Toasted Coconut Toffee Chocolate Cookies

C.T.C.T.C. Cookies… haha! I don’t know why that amuses me so much!

Anyway, I’ve been thinking a lot about those Girl Scout Cookies… you know the shortbread ones covered in caramel and coconut and drizzled in chocolate?? I thought a lot about that caramel, and the texture of the cookie. I like the dryness of the cookie, contrasting with the chewiness of the caramel. I had some heavy cream in the fridge that I had originally earmarked for caramel, but then I made pastry cream (for no apparent reason, since it’s still whipped up and sitting in the fridge). I decided that I would make a simple toffee for my cookies instead… I thought about drizzling the hot toffee through cookie dough and baking the cookies with oozy ribbons of toffee running through them and dipping them in chocolate. Then, I thought about making toffee flavored shortbread and rolling them through coconut flakes like Mexican Wedding Cookies but with coconut instead of powdered sugar. But I finally decided I wanted something thick, chewy, and flecked with toffee, coconut, and chocolate.

Despite the toffee, these cookies are not overly sweet, instead they are mildly flavored with molasses and vanilla. The coconut toffee and chocolate just add a bit of sweetness and complexity to the cookies. I think next time, I’ll scale up the coconut and perhaps use chunkier flakes.

Chewy Toasted Coconut Toffee Chocolate Cookies (adapted by some large stretch of imagination from All Recipes)

  • 12 tablespoons of unsalted butter, softened just a bit (maybe 30 seconds in the microwave)
  • 1 cup of granulated sugar
  • 3-4 tablespoons of molasses (I used 4 but feel free to use less if you are sensitive to the bitterness of molasses)
  • 1 teaspoon of vanilla
  • 1 egg
  • 1 egg yolk
  • 2 cups of flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of flakey salt (again, feel free to use less if you dislike saltier cookies)
  • 1 cup of crushed Coconut Toffee (recipe to follow) (Make this about 2 hours before the cookies so it has time to cool)
  • 1 cup of flaked chocolate
  1. Preheat the oven to 350F
  2. In a large bowl cream the butter, sugar, and molasses until smooth.
  3. Beat in vanilla and the egg and egg yolk until creamy and smooth.
  4. Sprinkle in the flour and baking soda and salt. (I know, I know, I don’t use two bowls, but I promise this works just fine so long as you sprinkle and distribute the leavening ingredients as you mix it in)
  5. Stir in coconut toffee and chocolate
  6. Spoon in 1 tablespoon scoops onto parchment lined cookie sheets (Important! Because the toffee will get everywhere as you bake).
  7. Bake at 350F for about 12 minutes or until just puffed and the edges are just crisp. The cookies will deflate a little once they come out of the oven. If you prefer crispy cookies, bake for a couple more minutes until the edges are crisp and the centers of the cookies have fallen.
  8. Should make 24-30 cookies. I made mine a bit larger than a tablespoon and got 26 cookies (so far only 24 are left).

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Coconut Toffee (ummm… I made it up?)

  • 1 cup of sugar
  • 1/2 teaspoon of salt
  • 2 tablespoons of butter
  • 1/2 cup of toasted coconut, unsweetened
  1. Melt sugar in a pan until smooth and deeply golden
  2. Remove from the heat, and add butter in slices
  3. Stir until smooth on low heat
  4. On a pan, spread 1/2 of the coconut making a slightly thicker lip to contain the toffee in a bounded area (nerd alert)
  5. Pour the toffee onto the pan
  6. Sprinkle the top of the toffee with the remaining coconut
  7. Cool
  8. Smash with your fist, a hammer, your head, or any heavy instrument. Add to cookie dough, yogurt, or anyplace that needs awesomeness.

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Ta Da!!!

xoxo -H

Toasty Coconut Jam Cookies

My sister started eating a paleo diet about a year ago, and since has come up with these amazing new things to try. And while I have not switched my daily consumption of things much, I had included some of the new and interesting things my sister introduces me to. A few months back she came up to me and stuffed a spoonful of coconut oil into my mouth… And it tasted like sunshine. It was coconut!!! Well… since then I have been a bit obsessed with coconut. I drink coconut water after my runs, run coconut oil on my feet, and generally just like coconut anything.

I made shredded coconut cookies a few weeks ago, and then became obsessed with the idea of peach jam on the tops of the cookies. I’ve read a few dozen recipes on shredded coconut cookies, so I can’t honestly say where I got this recipe from. It’s an amalgamation of everything I’ve read… and most importantly I included the whole egg in the batter as opposed to just egg whites as many recipes call for. I find that using only the white or yolk of the egg is wasteful so I try to avoid recipes like that.

Toasty Coconut Jam Cookies (inspired from a bit of this and that all over the web)

  • 2 1/2 cups of unsweetened coconut flakes*
  • 1 egg, beaten
  • 1/3 cup of sugar
  • 1/4 cup of jam (I used a thick apricot jam)
  1. If your coconut are large flakes like mine, run it through your food processor until it is a bit finer. I usually work in two batches. One I leave a little larger, and the other I zip in the food processor a little bit more for a finer grain. I measure my coconut after I’ve processed it.
  2. In a bowl, stir together egg and sugar
  3. Add coconut and stir until the egg/sugar mixture coats the coconut and forms a loose ball.
  4. On a parchment sheet, arrange scoops of coconut. I use a tablespoon and pack the coconut into the spoon tightly before gently tapping the mound out on the cookie sheet.
  5. Using a 1/4 teaspoon scoop, dollop jam onto the center of the coconut mounds
  6. Bake at 350F for 20 minutes. My oven runs a bit hot, so I baked for 18 minutes.

These cookies keep well in the refrigerator for a week. I packaged mine in little cellophane bags and presented them to my grandmother a week ago. They are just soft and just sweet enough to be perfect for grandmothers that are health conscious like mine.

It also occurs to me, that a little chocolate covered almond tapped onto the top of the coconut mounds might be an excellent alternative to jam. However, I would bake the coconut mounds just a minute or two less to let the coconut whiteness contrast more beautifully with the almonds.

* Alternatively, you may use sweetened coconut but I find this often sickeningly sweet. Plus… who knows what sugar is added?! I’ve also seen unsweetened coconut in smaller flakes called “desiccated coconut” – for whatever reason I find that label so unpalatable. The coconut I purchase is from Fresh Market, and comes in larger flakes. It’s quite a bit too big, so I spin it in my food processor for a finer grit.

 

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