Going coconuts

                        

I am going through a coconut phase. Everytime I pass by the coconut sellers at Tekka I am intrigued by the customers who buy just the grated white coconut meat. One of the sellers told me the white meat is more tender and sweeter, and is commonly used for making sweets and kuehs.

By coincidence husband was complaining about the lack of cookies at home. Naturally I thought of making coconut biscuits. There's plenty of raisins and chocolate in the pantry so these were thrown in too. The coconut made the cookies delightfully chewy, MIL and husband loved them especially when accompanied with some good coffee.

Coconut, Raisin and Chocolate cookies

200g flour- sifted

100g sugar

100g butter

Pinch salt

2 egg yolks

1 lightly beaten egg for glazing

80g raisins- optional dousing with alcohol of choice. I used Cointreau and rum.

1 cup dessicated coconut

1/2 cup chocolate- chopped

1. Mix the coconut with 1/2 tbsp sugar. Set aside

2. Rub in butter and flour till it looks like breadcrumbs

3. Add the sugar and egg yolks. Mix and knead till everything comes together.

4. Add the rest of the ingredients. The dough is now very sticky- put in the freezer for 15 minutes before any further handling.

5. Roll out little balls onto a greased baking sheet and flatten with thumb. Glaze. Bake at 190 C for 15 minutes.

Comments

[eatzycath]

those golden balls look really good.. too bad, my hubby isn't a fan of desiccated coconut!

[Shirley]

My type of cookies! All my favourite ingredients and just the right size. I have some sweetened coconut shreds at home, can they be used? Thanks!

[umami]

yes, they were not too sweet, and a nice combination of dense and crunchy yet chewy.

Shirley, I am sure you can use the coconut shreds (I imagine those CNY types) but maybe grate them a little finer so it doesn't clump up the dough.