Pink Coconut Cookies
WARNING: This post contains extremely chewy and extremely delicious cookies.
Oh damn... yeah you heard me right. PINK COCONUT COOKIES, BABY! I know it's been a little while since I last posted... Poo Part III is coming after I bury some workload behind me. I'm going to make it up to you by sharing this little concoction I came up with on a total whim tonight. After dinner I was really craving a cookie. We didn't have any cookies laying around and the only flour I have in the house at the moment was whole wheat. You can't make a very good cookie out of that, they'd be too heavy and bitter. I wanted light and sweet and chewy. Then I spyed a brand new bag of coconut that I bought for my ripening mangoes (sorry mango buds, I'll buy you a new bag of coconut later). I had eggs, I had sugar, I had butter, I had coconut and more importantly I had the craving for a cookie.
So I grabbed a bunch of ingredients, including some sour cherries and some pecans for more chew, crunch and sour to balance out the sweet. And pink food coloring... because I felt like it dammit. I turned on the Kitchen-Aid and started throwing things in the bowl randomly and what came of this mad experiement was the discovery of the cookie of my dreams. Crisp edges that are still chewy, and inside that is moist and delectable with strands of coconut, sour cherries and pecans running through the chewilicious goodness.
These are just in time for Easter, and I can promise you that these cookies are simply divine. So make them for the Holidays or just make them for the hell of it, your friends and family who taste these will totally GEEK OUT... that's just how good they are.
Kelly's Pink Coconut Cookies
preheat your oven to 325 degrees
1 stick of butter, softened
1/2 cup Powdered Sugar
2/3 cup Baker's Sugar (ultra fine sugar, but regular will do in a pinch)
2 tsp Pure Vanilla Extract
Cream together the above ingredients on high for about 3 minutes, until the butter and sugar mixture looks creamy and fluffy.
1/2 tsp Salt
1/2 tsp Baking Soda
6 - Egg Whites - ONE AT A TIME
Add the Salt and Baking Soda, mix for about 1 minute. Then add the Egg whites one at a time, mixing for 1 full minute after each egg white is added.
1/4 to 1/2 cup Almond Flour (ground almonds)
2 cups Flaked Coconut
1/4 c Pecan or Black Walnut Pieces (optional)
1/4 Dried Sour Cherries (optional)
Food Coloring (optional and pick whatever color you feel like dammit hehehehe)
Dump the rest of the ingredients in the mixer and let it go for a minute or two.
On a cookie sheet lined with parchment or a silicon mat... seriously don't attempt this recipe if you do not have either of these things available. They will make removing the cookies from the sheet sooo much easier, for the record I used parchment paper this time. Drop very rounded heaping teaspoons onto the parchment or silicon, bake in the oven for 17-20 minutes until just the edges are golden brown. Remove and let cool.
When storing these, cut small squares of parchment or wax paper and insert in between each cookie, otherwise they will stick together. Keep them in an airtight container and they should keep unrefridgerated for about 3 or 4 days.
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