It is a Saturday, and this means another Korean class. However busy the week has been (and we have been busy, travelling to Kuala Lumpur for six days and then returning to London in time for an evening conference) this is always a hilight for us. Today we have some coconut cookies for our classmates. The cookies came out from the oven crunchy on the outside and slightly yielding on the inside. However, this tends to soften to a general overall chewy texture during storage. Since these cookies are so easy to prepare, I am setting a reminder here that they are the perfect cookies to make at the last minute, in order to capture that elusive crunchiness again.
For the Cookies:
130 g unsalted butter, softened
50 g soft brown sugar
50 g unrefined castor sugar
1 egg
1 teaspoon vanilla extract
180 g plain flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
Pinch of sea salt
100 g desiccated coconut
You will also need two baking trays lined with baking paper or a reusable silicon non-stick mat like Silpat. If you have a baking sheet from the superior USA Pan then they will not need lining.
How to Make:
(for the conventional, non-Thermomix method of making these cookies, please scroll right to the end of the post)
Preheat the oven to 180°C/ 350°F/ Gas 4.
Weigh the butter, sugars, egg and vanilla extract straight into the Thermomix bowl and mix 2 minutes/ speed 3.
Add the flour, baking powder, bicarbonate of soda and salt. Mix 40 seconds/ speed 4.
Add the desiccated coconut and stir 30 seconds/ speed 2.
Using a small ice cream scoop (mine holds a volume of 25 ml), divide the dough onto the baking trays.
Place the trays in the oven and bake for 15 minutes. The cookies should look light golden brown and feel just slightly firm in the middle when ready.
Leave the cookies on the baking sheets until sufficiently cool enough to be transferred onto wire racks to finish cooling.
Before and After Baking
How to make the cookies in a conventional, non-Thermomix way.
Preheat the oven to 180° C/ 375° F/ Gas 4.
Beat the butter, sugars and vanilla extract in large mixing bowl until the mixture is lighter in texture and colour. Note: the texture remains slightly brown and granular and we are not aiming for a cream colour or fine texture.
Crack the egg into a bowl, beat lightly then gently stir into the butter and sugar mixture.
Gradually add in the flour, baking powder, bicarbonate of soda and salt, and continue to beat until everything is incorporated.
Add in the desiccated coconut and mix well until the coconut is distributed evenly.
Using a small ice cream scoop (mine holds a volume of 25 ml), divide the dough onto the baking trays.
Place the trays in the oven and bake for 15 minutes. The cookies should look light golden brown and feel just slightly firm in the middle when ready.
Leave the cookies on the baking sheets until sufficiently cool enough to be transferred onto wire racks to finish cooling.
