Showing posts with label hawaii. Show all posts
Showing posts with label hawaii. Show all posts

Oct 5, 2016

Hawaiian Coconut Cookies

Hawaiian Coconut Cookies biscuit, eggless, vegan, vegetarian, veg, simple, easy, recipe, butter, crispy,

Aloha! From the beautiful island state of Hawaii comes this eggless sweet treat. Tenderly crisp, buttery, and rich with the flavor of coconut these cookies are sure to please anyone's palate. Such an easy recipe to make and perfect for any holiday platter or simply a tea time treat. 

Hawaiian Coconut Cookies biscuit, eggless, vegan, vegetarian, veg, simple, easy, recipe, butter, crispy,

This recipe came from the back of a C&H pure cane sugar package eons ago. I think. I can't find it on their website but I do have it scrawlled on the inside cover of my 1987 San Francisco Junior League cookbook. Anyway, it is a fantastic eggless recipe that can easily be made vegan by substituting a good quality margarine or shortening for the butter.

I used unsweetened coconut flakes from an American discount chain because they were on sale for less than a dollar for a 14 oz packet. (The coconuts we get here in Nepal tend to be dried out and soapy tasting so I line my suitcase with these packets every time I go to the US.) This recipe could easily be embellished by adding macadamia nuts, cashews, and or white chocolate chips. I usually make these without any add-ins because macadamia nuts and white chocolate chips aren't available in Nepal. My maid helps herself to the cashews so those usually aren't available either. Either way these cookies are delicious!

Ingredients:
1 C butter, softened (or margarine if you wish to make this recipe vegan)
1 C white caster sugar
1 tsp vanilla
1/4 tsp salt
2 C flour/maida
1&1/3 C shredded coconut
1/2 C chopped macadamia nuts or cashews (optional)
1/2 C white chocolate chips (optional)
Here's what to do:
1) In a large bowl of electric mixer, cream together butter, sugar and vanilla.

2) Add flour and coconut to creamed butter and sugar mixture and mix well.  Add chopped macadamia nuts, cashews or white chocolate chips if using and mix well. When the dough pulls away from the sides of the bowl and sticks to itself it is properly mixed. Cover dough with cling film or saran wrap and chill for at least 3 hours.


3) When ready to bake heat oven to 325F/170C. Shape tablespoonfuls of dough into balls the size of walnuts. Place on baking sheets lined with parchment or a silicone mat and flatten with the bottom of a glass wrapped in cling film or the heel of your hand.


4) Bake in preheated oven for 20-25 minutes or until bottoms of cookies are slightly browned. Allow to cool for 10 minutes before removing from baking sheet with spatula. Makes 4 dozen.


Helpful Hints:
This recipe can easily be made vegan by the use of a good quality vegetable margarine or shortening in place of the butter.

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