Coconut, lemon and white chocolate cookies.
by Gypsy and the Botanist
So this recipe was a complete fluke. Halfway through, I had started to accept it was a failure. And was genuinely, hugely surprised when they turned out not just ok, but a massive hit! Being summer, I wanted to continue my focus on zesty, light flavours. But I’ve also been toying with the idea of coconut milk. So I’ve brought them here together, and the result is a beautiful creamy, caramel flavour, with just enough zing to bring some lightness.
Part of the reason I thought this would fail is that the cookie batter is very “wet”. Despite this, they baked beautifully.
250g unsalted butter, room temperature
450g caster sugar
200g coconut sugar
Pinch of salt
600g plain flour
4tsp bicarbonate of soda
200ml good quality coconut milk
3 lemons, juice and zest
200g shredded coconut
Macadamia nuts, crushed
Preheat the oven to 180C.
In a small saucepan, simmer the coconut milk with then lemon juice and zest, for about 10 minutes. Set aside to cool.
Mix together the flour, bicarbonate of soda, and pinch of salt.
Cream the butter, coconut sugar, and 250g of the caster sugar for approximately 5 minutes, until light and fluffy. Add one egg at a time, beating on a low speed, until incorporated. Still on a low speed, mix through half of the flour mixture until incorporated. Then add the coconut and lemon, and then the remaining flour and caster sugar. Once this is incorporated, stir through the chopped up chocolate.
On a greased and lined baking tray, break off pieces of the dough, and form them into balls about the size of golf balls. Place these balls on the baking tray, about 5cm apart. Sprinkle each ball with sea salt and the crushed macadamias. Bake in batches for approximately 10 minutes. Then press each cookie flat with a fork, and bake for another 3-5 minutes, until golden.
Remove from the oven. Allow the cookies to cool on the trays for 10-15 minutes, and then transfer to a wire wrack to cool completely.