I am obsessed with all things coconut. Maybe it’s because of my Caribbean heritage… I’m fairly certain that I have coconut water running through my veins. I’ve heard that coconut water was used in place of blood transfusions back in the day, so it’s possible right?
This recipe is the first of three holiday treats that I photographed for my blog, and they all happen to be coconut-flavoured. I baked everything about 6 weeks apart, and didn’t realize that they were all made with shredded or desiccated coconut until today. Oh well!
So, these are the cookies that I made for the Great Food Blogger Cookie Swap. Coconut shortbread cookies. YUMMY! I chose them because I thought they would travel well (and no one has complained, so I think they arrived in one piece).
This was my first year taking part in the cookie swap, and it was a lot of fun! Kudos to Love & Olive Oil and The Little Kitchen for successfully planning and coordinating the event. That’s a lot of hard work!
“The GREAT FOOD BLOGGER COOKIE SWAP brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap. Rinse and repeat.” – from FBCookieSwap.com
I discovered this charitable fundraiser this year, and I’m so happy that I was able to take part. I paid $4 to register, and that money went directly to COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer.
Between all the registrations, and contributions from brand sponsors, this fundraiser raised $13,778.40 for Cookies for Kids’ Cancer. That’s pretty impressive! If you want to be notified about next year’s swap you can visit http://eepurl.com/qCABj and sign up to receive notifications.
Back to the cookies. You might be interested to know that both the cookie and the glaze are completely egg-free. I recently found out that I’m allergic to eggs, so I’m testing out recipes that don’t have them. This one is a winner!
These cookies are sweet, crunchy, and ever so slightly salty. The coconut flavour is very mild. It just adds a layer of flavour to the cookie, instead of overpowering it. The frosting is perfectly sweet, and becomes hard and shiny when it dries. It’s a great substitution for Royal Icing, in my opinion.
These cookies weren’t terribly difficult to make, and that’s coming from someone who usually doesn’t enjoy baking. The hardest part was rolling the dough to the right thickness. Too thin, and the cookies burnt. Too fat, and they didn’t cook through. The picture shows the thickness that worked the best for me.
The original recipe recommends laying the cookies on parchment paper, and that is definitely a good tip. These cookies will be much easier to remove from the pan if you follow this step. Oh, and I was able to fit 12 cookies on each sheet pan.
Once the cookies are a very light golden colour, take them out of the oven. If you wait for them to be golden on top, they will be too dark on the bottom. As you can see from the picture above, the first batch came out too dark. The original recipe called for 20 minutes of cooking time, and that was far too long for my oven. Once I reduced the cooking time, the cookies turned out perfectly.
The Coconut Cookie Glaze can be made really quickly, but the consistency is a bit tricky to judge. You don’t want it to be runny, or it won’t set properly. Just add the milk a little bit at a time, and you should be good to go. Even though the mixture is fairly sticky, it was easy to pipe onto the cookies. And all I used was a Ziploc Bag with the corner cut off!
The Silver Dragees I used are completely optional, but I think they add a festive touch. I know that some people don’t like to eat them because they are hard on your teeth… and kids tend to think they are inedible metal balls! Anyhow, you can really decorate these any way you want. You could even use festive cookie cutters to make pretty bells, or trees, or snowflakes.
The finished product is best when eaten within a few days of baking, because they lose their crunchiness over time. That being said, I still enjoyed eating the leftover cookies a week later…
Oh! Do you want to know which cookies I received? I was lucky to get the following:
Egg Nog Cookies from the Tasty Gardener
Chocolate Gingerbread Crackles from Feasts For All Seasons
Orange Gingerbread Cookies from Bakers Beans
All three of these cookies were nice, so go ahead and check out the recipes! (Click on the pictures or blog titles)
I need to make another batch of these Coconut Shortbread cookies before Christmas. What is your go-to recipe for holiday cookies? Gingerbread? Sugar Cookies? Let me know in the comments!
Photo Credit Note: The action-shot photos (where you can see my hands) were shot by my brother Riaz.
Disclaimers: This is not a sponsored post, however some links are Amazon affiliate links.
Coconut Shortbread Cookie Adapted From: http://www.bonappetit.com/recipe/coconut-shortbread-cookies
Cookie Glaze Adapted From: http://www.kingarthurflour.com/recipes/simple-cookie-glaze-recipe