Triple Coconut Cookies

Triple Coconut Cookies

In the past few months, I feel like I've finally started cracking the secret code of recipe development. In truth, I've been working towards developing my own recipes since the beginning of this blog, but progress has been very slow. At first, I changed a few ingredients here or there, playing around with different flavors. With these slight adjustments, I felt like I was moving forward, one chocolate chip at a time.

Even though I did leave a significant mark, the recipes were always another's at heart.

Triple Coconut Cookies

Sometimes I would jump full force into an idea, combining ingredients with abandon and without the experience to know in what proportions they should come together. The results were mixed, with at least half ending up in the trash. I grew frustrated waiting for experience to catch up to the visions in my head. The ability to develop recipes wasn't a natural ability bestowed by the pastry gods; it would have to be earned through long hours in front of a stand mixer.

I woke up well before the sun to spend my mornings in a bakery. There were tears over spilled cake(s). There were plates piled high with treats brought to work and shared with friends.

Triple Coconut Cookies

It took precisely three tries to get these Triple Coconut Cookies right. The first time I didn't add enough flour and the cookies spread out thinly in the oven. While the flavor was right, the texture wasn't quite what I had envisioned. The second attempt was improved, but I knew that the tweak of a few ingredients would take the cookies from better to best.

These cookies are more than just a recipe that turned out right. In a way, they signify the journey of a girl who studied physics and made cakes from box mixes to a girl who takes a wild idea and makes it a reality in the kitchen.

Triple Coconut Cookies

Triple Coconut Cookies are truly a coconut lover's dream. The base of the cookie is made with coconut oil and stuffed with sweetened flakes for a chewy, yet soft texture. Once cooled, the cookies are topped with a light glaze infused with coconut milk to add an extra touch of sweetness. Then, as if it wasn't enough already, the cookies are topped with toasted coconut to complete the triple threat.

One Year Ago: Ants on a Log
Two Years Ago: Whole Wheat Banana Pancakes

Triple Coconut Cookies

Yields about 12 cookies

Coconut Cookies
1/4 cup (52 grams) coconut oil, in a solid state
1/2 cup (113 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) sweetened coconut flakes, lightly packed

Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, cream together the (solid) coconut oil and sugar until smooth and uniform. Beat in the egg and vanilla. Slowly mix in the flour, baking powder, baking soda, and salt and mix until smooth. Stir in the coconut flakes.

Drop by tablespoon onto a cookie sheet and bake for 8-12 minutes, or until the edges of the cookies are lightly browned. Allow to rest for a minutes on the cookie sheet before transferring to a cooling rack to cool completely.

Coconut Glaze
1 cup (125 grams) powdered sugar
2 tablespoons coconut milk
Toasted coconut flakes, for garnish

In a small bowl, stir together powdered sugar and coconut milk until smooth. If glaze is too thick, thin with a little coconut milk. Likewise, if glaze is too thin, add more powdered sugar until glaze thickens.

Spread glaze on top of cooled cookies and sprinkle on toasted coconut.