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Bake Fresh

Bake Fresh

February 2, 2010 · 11 Comments

If you like coconut, you will love these

Cookies & Biscuits· Uncategorized

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I have always loved coconut, I love the things made out of it like Pina Colada, Thai food and coconut curries. In baking, it adds both flavor and texture however the end result can be dry when using desiccated coconut so when making coconut cake, often it is combined with yogurt or sour cream. I also made coconut tarts which are delectable and my best friend’s favorite too. Recently I have learnt recipe of Basbousa which is a middle eastern coconut cake with a twist (and sometimes semolina aka suji is also added) from my neighbor. I will be posting it sometime next week. 

The entire prelude was to state that I made coconut cookies and they turned out awesome. I got some nice compliments for this. I think I will be settling down with this recipe of coconut cookies, atleast for a while. The recipe has been taken from Martha Stewart site and as they describe it, they are a cross between butter cookies and coconut macaroon, exactly what I was looking for. I love what salt does to these cookies and its background hint makes you wonder, whats that. 
Coconut Cookies
Adapted from Martha Stewart
Ingredients:
Shredded/Desiccated  Coconut approx. 5 cups
Sugar 1 cup
Salt 1/2 tsp
Baking powder 1/4 tsp
Butter 1/2 cup chilled and cut into cubes
Egg 1 
Vanilla essence 1 tsp
Flour 1 1/2 cup
Method:
1. Set aside 2 cups loosely packed coconut on a plate.
2. Place rest of the coconut, salt, sugar and baking powder in a food processor and process until finely grounded. 
3. Add butter and process until no lumps remain.
4. Add egg and vanilla and process just until smooth.
5. Add flour, pulse until a crumbly dough begins to form scraping the sides but don’t over-mix.
6. If you are making by hand, or don’t have food processor, grind the ingredients in step 2 in a grinder. Add butter and rub with fingers until mixed. Add egg and vanilla and mix well with a wooden spoon. Add in flour and combine to form a dough with hands. Don’t knead.
7. Using a scoop or table spoon, form equal balls and roll them into reserved coconut. 
8. Arrange balls on lightly greased baking sheet at well placed distance. I used parchment lined baking sheet.
9. Bake in a pre-heated oven at gas mark 5 for about 25 minutes until light golden in color. 
10. Cool on baking sheet for 2 minutes before transferring to wire racks and cool completely.

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Previous Post: « Not a Baker’s but food lover’s challenge – Making Nanaimo Bars with The Daring Bakers
Next Post: Orange Glaze Cake – without butter »

Comments

  1. Me says

    February 2, 2010 at 7:50 am

    they look awesome 🙂 i shall try someday ..but right now i need ur help with something else….umm im trying to make fondant!! the rolled marshmallow one….but well its quiet tricky(i used the recipe from wilton)…cant get the right texture..can u plz help me on that!

    Reply
  2. bakefresh says

    February 2, 2010 at 12:27 pm

    i posted comment on your blog, please check

    Reply
  3. Tina says

    February 2, 2010 at 1:13 pm

    Crunchy and mouthwatering coconut cookies…

    Reply
  4. Federica says

    February 2, 2010 at 2:19 pm

    wow che belli!! mmmm…

    Reply
  5. The Cooking Photographer says

    February 2, 2010 at 4:21 pm

    Hi Nadia,

    It sounds like you’re shoot with a digital SLR? If so, you likely need to white balance for this shot. If you’ve never done it before, find white balance in your manual, shoot a piece of white paper once, select that as your white balance for these pictures. Then go ahead and shoot. This will hopefully clear it all up.

    I hope this helps, and I’m so happy you liked the cake!

    Laura

    Reply
  6. The Cooking Photographer says

    February 2, 2010 at 4:24 pm

    Oh and these pictures are beautiful! They make me want to make cookies.

    Reply
  7. bakefresh says

    February 2, 2010 at 8:03 pm

    Thanks everyone, and special thanks to Laura, i will try to figure out white balance, thanks again

    Reply
  8. Ayesha says

    November 6, 2011 at 12:55 pm

    These were delicious! I used a bit over half of the coconut required but they turned out well just the same – not too sweet, just salty enough and very coconut-y.

    Reply
  9. bakefresh says

    November 19, 2011 at 9:39 am

    i am glad ayesha, yes the amount of coconut may vary slightly

    Reply
  10. Anonymous says

    August 6, 2013 at 9:21 pm

    Were these cookies made with fresh coconut? Would it make a difference??

    Reply
  11. bakefresh says

    September 24, 2013 at 6:49 pm

    fresh or not, both will do, actually i didnt use fresh

    Reply

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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All meal planning and preps ,desi way! All meal planning and preps ,desi way!
This recipe has been taken from women's weekly foo This recipe has been taken from women's weekly food magazine (Australia)

I found this in trash like literally!

It has beautiful one bowl recipes with variety of flavors like lemon ,orange ,dates ,dry fruit and banana!

I love how easy it is and how it uses upto 5 riped bananas.

No butter no yogurt, just plain simple 5 basic ingredients.

A basic family cake to go with morning coffee or evening tea!

I usually slice and wrap it to freeze for kids lunch boxes as well.

I hope you try it soon or save it for later or/and share with your friends and family.

RECIPE

Ingredients

5 riped bananas mashed
4 eggs
1 cup oil
1 1/3 cup sugar (grinded)
2 3/4 cups flour
1 teaspoon baking soda
2 teaspoons baking powder 
1/2 teaspoon salt

Mix all and beat well till color changes. (Refer to the reel). Bake in a preheated oven at 350 F for about an hour.

Caramel  sauce

1/3 cup butter
1/2 cup brown sugar
3/4 cup icing sugar
2 tablespoon milk

Mix all, heat till sauce like consistency is obtained.

Cool a little before pouring it over completely cooled cake.

Some questions related to this cake, I have answered below:

I used a large ring pan of about 9 inches and the cake got baked in 45 mins.

If your cake is wet inside it can be because of so many reasons, the oven temperature is too slow or too high, the pan you took is regular square or round hence it will take longer to cook(in the middle specially), cover with foil and continue baking if outside is done until you insert a skewer and it comes clean.

#bakefresh #bananacake #riyadhfoodbloggers
#karachibloggers
#bananacakerecipe
#hautecuisines 
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#mashionpk 
#mashion
When Dina from @freshlypictured announced the comp When Dina from @freshlypictured announced the competition, I thought nah.. not my thing and also Ramadan, how and whom would I serve the breakfast in bed! 

But as they say, great things like ahead of your comfort zone, I said let's give it a shot(like literally ;)because no matter how many rules and theories you learn, the real growth lies in practice, pickup that camera and just capitalize every opportunity.

And since I am on lookout for some cool props, what if I even win this cool handmade pottery by @dantesceramics

So.here is my entry for #bedbreakfastchallenge

Can you guess where I have actually shot the pictures? It's not the real bed 😉

Pictured is my forever favourite apple crisp that does double duty of breakfast and dessert served with ice cream along with good solid cup of dalgona!

#breakfastrecipe #karachibloggers #karachifoodbloggers #karachivloggers #bakefreshcakes #mashionpk #hautecuisines #dawndotcom #bedbreakfastchallenge 
#applecrisp
Eid is just around the corner and though heart is Eid is just around the corner and though heart is heavy with all what is going on in the world, heads should be kept up high and hands should be raised to show gratitude  because this is what Eid is.

Read till the end for my 8 tips on creating a dessert table!

I have shared panna cotta and one bowl lemon cake on my YouTube channel, linked in stories.

Chocolate sandwich cookies will be shared soon.

Since this is "meethi eid"  I am bringing some ideas to dress up your eid table/trolley/buffet in a non-traditional way!

I am doing this in collaboration with some of my favorite Nadias I have got to know through this platform. 

I will use 3 words to describe them as my effort to introduce. Make sure you check out their accounts because they too are sharing some eid recipe ideas!

@bon_appetit_jeddah
 Bundt-wire rack-consistent feed

@anintrovertedblogger
Aesthetics-plants-books

@journeytotable 
Happy-great recipes-casual

TIPS FOR SETTING UP YOUR EID SPREADS

1. Think through your theme, it can be based on colours, or any other criteria like boho, pastels etc.

2. Use what you have, shop your own house, I have used my net dupatta as table spread and vintage  dainty tea cups as individual serving bowls, great for desserts like sheet khurma or in my case panna cotta

3. Play with heights, the cookie stand, the mirror placed on vase, cake stand etc.

4. Think out of the box, a cake stand is not only for cake stand, it can used for anything 

5. Dont serve a single dish on one platter, serve some on flat serveware, some in jars

6. Candles for ambience, floating, stick, jars anything to go with the mood

7. Keep variety of dessert or items (typically not eaten in ramadan) and which are make ahead and store well.

Cake and cookies to go with that mandatory cup of tea and a cold light dessert is a perfect combination 

A little effort and attention to detail can really create a wow factor to otherwise routine of entertaining guests whole day on eid days!

Let me.know what you think and if you happen to create a dessert table tag me and I will be happy to share with others!
A little comfort chocolate indulgence your way! W A little comfort chocolate indulgence your way!

Warm chocolate souffle, which is just a perfect cross between mousse and flourless chocolate cake with a hint of orange (machintosh chocolate anyone?)
 
I made this to calm our otherwise haywire senses and just to enjoy muting all the news.

I am not satisfied with the look and rise, it should ideally rise up the edges evenly though collapse later is normal, taste was perfect though. It was too beautiful not to photograph but the recipe you got to wait till I nail it.

Have you ever tried souffle and if yes how would you describe it?

#bakefreshblog #bakefreshvlog #riyadhbloggers #karachibloggers #karachifoodbloggers #karachivloggers #bakefreshcakes #souffle
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Dropping this recipe tomorrow on my YouTube channe Dropping this recipe tomorrow on my YouTube channel!

Zaatar star bread - perfect for your iftar because it's super easy and goes with a lot of dips and sauces!

Step by step fool proof and delicious!

#bakefreshblog #bakefresh #bakefreshblog #riyadhcakes #karachibloggers #karachifoodbloggers #starbread #zaatar #zaatarbread #hautecuisines #mashionpk #foodphotographer #f52grams

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