Tag Archives: coconut

Chick o’ Stick Cookies

Recipe makes 8 cookies

1 cup peanut butter

3/4 cup light brown sugar

1 egg

1 1/4 cups desiccated coconut (separated into 3/4 cup and 1/2 cup)

1/2 cup Turbinado sugar

Equipment: hand mixer, mixing bowl, baking sheet, parchment paper, oven

  1. with a hand mixer cream together the peanut butter, brown sugar and 3/4 cup of the coconut until it’s light and airy
  2. add the egg and blend until smooth
  3. with clean hands, roll the dough into 8 equal sized balls
  4. mix the rest of the coconut and the turbinado sugar together and roll the dough balls in that mixture
  5. bake the cookies 1 inch apart on a parchment lined baking sheet at 350℉ for 10-15 minutes, or when the edges just start to darken

best enjoyed with coffee or tea

Sam’s Coconut Sablé

makes 16 cookies

75 g unsalted butter, room temperature

50 g extra virgin olive oil

80 g white sugar

25 g fine dry coconut

55 g egg yolk

5 g dark rum (optional)

3 g salt

5 g baking powder

50 g powdered coconut milk

130 g all-purpose flour

  1. Mix the butter, olive oil, sugar and dry coconut until the mixture is fully incorporated and slightly fluffy.
  2. Add the egg yolk, rum and salt and mix thoroughly.
  3. Add the rest of the ingredients and mix until no dry bits of flour remain. Chill the dough for at least 1 hour.
  4. Once fully chilled, preheat the oven to 300℉. Roll the dough into 16 balls, each one approximately weighing 30 grams. You should end up with 16 dough balls.
  5. Space the dough balls out on 2 parchment lined baking sheets and bake for 10-12 minutes. The edges of the sable should be just barely starting to brown.
  6. Cool for 5 minutes on the sheet trays, then remove the cookies from their trays and finish cooling on the counter until they’re no longer warm to the touch.