Tag Archives: Coconut

Choffy Lace Cookies

This cookies were inspired by my friend from New Zealand. She told me she was missing Anzac Biscuits from home. So I research them, found Golden Syrup at a Polynesian Market and made them for her. They were delicious, but I wanted to make them my own. I played around with a few failed attempts, but this are a family favorite.

Ingredients

1 ½ cup unsweetened shredded coconut
1 cup oat flour (wheat or white flour works as well)
1 cup brown sugar
1 cup rolled oats
¾ cup Choffy Grinds (post brew)
½ cup butter
¼ cup brewed Choffy
¼ Corn Syrup
1 tsp baking soda
More Choffy if needed
1 cup White Chocolate Chips

Directions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (these biscuits can be quite sticky, so I really recommend the parchment paper if you have it).

Add the coconut, flour, brown sugar, rolled oats, and Choffy grinds to the large mixing bowl and stir to combine.

In a small saucepan, melt the butter, brewed Choffy, and corn syrup together, boiling. Remove from heat. Add the soda into the melted butter mixture. (the soda will cause the mixture to bubble and expand).

Pour the melted butter mixture into the dry ingredients and stir till well combined. If the mixture seems to dry, add a little more brewed Choffy (I added about a tablespoon).

Drop the dough in heaping teaspoonful onto the lined baking sheet, leaving plenty of room for spreading (they will spread quite a bit).

Bake the biscuits in preheated oven for 10-15 minutes or until golden. Cook them closure to 10 minutes if you want them chewier then brittle.

Allow the biscuits to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

Melt white chocolate chips in the Microwave on half power for 2 ½ to 3 ½ minutes. Drizzle melted white chocolate over the cooled cookies.

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Nanaimo Bars

I was introduced to Nanaimo Bars by Joseph’s Family. They quickly became one of my favorite desserts. Over the years I have used their family recipe, but after going to Canada, I knew I had some playing around to do. The filling in the Bun King Bakery Nanimo Bars were more creamy and fluffy and the chocolate top was smooth. We like adding essential oils to the filling as well.

Crust Ingredients

3/4 cup Unsalted Butter
7 T Cocoa Powder
1 Egg
1 3/4 cups Graham Cracker Crumbs
1 cup Desiccated Coconut
1/2 cup Finely Chopped Nuts

Crust Directions

In a mixing bowl combined graham cracker crumbs, coconut, and nuts. In a separate small bowl, beat the egg and set aside. In a double boiler melt butter, sugar, and cocoa powder over medium heat. Stir in egg slowly and continue cooking until thick. Pour hot mixture over the dry mixture. Press mixture into a grease 9X13 pan.

Filling Ingredients

3/4 cup Unsalted Butter
1/3 cup Custard Powder
6 T Heavy Whipping Cream
2 1/2 cups Powdered Sugar

Filling Directions

In a mixing bowl whip together butter, custard powder, and whipping cream for 3 minutes until fluffy. Whip in powdered sugar 1/2 cup at a time. Spread over crust and refrigerate for 30 minutes.

Topping Ingredients

8 oz of Semi-Sweet Chocolate
1/2 cup Heavy Whipping Cream

Topping Directions

In a double boiler melt chocolate and cream together. Remove pans from refrigerator and pour chocolate over the filling and return to the refrigerator for an additional 30 minutes. Cut in to 24 to 36 pieces. Store in an air tight container in the refrigerator.

Variation

Orange – Add 10 drops of doTerra Wild Orange Essential Oil
Mint – Add 4 drops of doTerra Spearmint + 4 drops doTerra Peppermint Essential Oil
Peppermint Add 6 to 8 drops Peppermint doTerra Essential Oil
Spearmint – Add 6 to 8 drops doTerra Peppermint Essential Oil
Lemon – Add 10 drops of doTerra Lemon Essential Oil
Lime – Add 10 drops of doTerra Lime Essential Oil
Tangerine – Add 10 drops of doTerra Tangerine Essential Oil
Lemon Lime – Add 5 drops Lemon and 5 drops Lime doTerra Essential Oil

Chocolate Coconut Mound Cookies – Gluten Free

Ingredients

3 T Coconut Oil
1/2 cup Coconut Sugar
4 Eggs
1 cup Unsweetened Coconut
2 cups Coconut Flakes
12 oz Mini Chocolate Chips

Directions

  1. Pre-heat oven to 400 degrees F.
  2. Cream together oil and sugar.
  3. Stir in eggs.
  4. Stir in coconut.
  5. Add in chocolate chips.
  6. Use a 4 oz scoop and drop on to parchment lined cookie sheet.
  7. Flatten to 1/4 in think with the bottom of a cup.
  8. Bake for 8-10 minutes, until golden brown on the edges.

Makes 20-24 cookies.