![]() If you mistakenly overbake them and they become hard, they would still taste delicious and will be great to dip in coffee. If you like crunchy cookies, bake them for longer until the the top of the cookie turns golden brown. ![]() I remove them from the oven when they just begin to brown at the edges. If you want cookies that are soft on the inside, the secret is to slightly underbake them. Be patient and don’t turn up the heat too much because coconut is easy to burn. Cook over low-medium heat, stirring frequently, until golden brown. Stove top method: Add coconut to a skillet in an even layer. Remove form the oven and carefully transfer to a bowl. Bake at 350F/180C for 5-10 minutes, checking and stirring frequently until mostly golden brown. Oven method: To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. You can toast the coconut in the oven or on the stove top. Toasting coconut will bring out its best flavor so I highly recommend it. I use unsweetened shredded coconut because the cookies are sweet enough. if you want a milder flavor and softer cookies, you can use less coconut, anywhere between 1 to 2 cups, without changing anything else in the recipe. I love lots of coconut flavor so I use 2 cups of shredded coconut in the recipe. You can also reduce the flour by 1/4 cup. ![]() They are addictively delicious. If you want them even softer, you can adjust the recipe slightly: instead of 2 eggs use 1 egg plus 1 egg yolk. The cookies taste like chocolate chip cookies, minus chocolate chips, plus strong coconut flavor. I’m usually a big fan of soft, melt-in-your-mouth cookies, but these coconut cookies recipe uses lots of coconut which gives the cookies some crunch and chewiness, and their texture is actually better this way. They are full of coconut flavor and smell irresistible. These coconut cookies are crunchy on the outside and chewy and soft on the inside and have the texture of chocolate chip cookies.
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