Christmas baking: toasted coconut shortbread

Why is toasted coconut so much better than regular coconut?

Like, it's ridiculous how good it is.  Toasting things is the way to go I guess.  It makes everything better.

Anyways, since we're both majorly into coconut, my mom and I made cookies with toasted coconut inside them, as well as on top!  So much wonderfully crunchy and delicious coconut.  If you're in a serious hurry, you can leave off the chocolate and extra coconut, but I'd advise against it.  You'd really be missing out.

These cookies were a new addition to our annual Christmas baking, and man are they a winner.  Our family always bakes up a giant storm of goodies in late November/early December since we love to give away plates of baking as presents.  We love it because we love baking, and our friends love it since we're not giving them stuff they don't really need!  Win win.

Toasted Coconut Shortbread
from: family circle magazine
yields: ~3 dozen

Ingredients:
1/2 cup sweetened flaked coconut
1 cup butter
1/4 cup icing sugar
1/4 sugar
2 1/4 cups all-purpose flour
1/4 tsp salt (only add this if your butter is unsalted)

for dipping:
chocolate (doesn't matter what kind)
extra toasted coconut

Directions:
1)  Spread out your coconut evenly on a cookie sheet and bake at 250 degrees until golden brown, about 10 minutes.  Keep an eye on it, and stir every couple of minutes, otherwise you'll burn it!  *You can add a bit more coconut to the pan if you're planning on doing the chocolate and coconut topping.
2)  Place the butter, coconut, and sugars in a medium bowl and mix well.
3)  Add flour and salt, and mix again.
4)  On a cookie sheet lined with parchment paper, form a 1-inch-diameter log and cover with plastic wrap tightly.  It can be hard to make the log completely round and not flat on the bottom, so just do your best.  Place in the fridge for an 1hr minimum, or up to two days.  (You can also freeze it for up to 2 months.
5)  Take your log out of the fridge and cut 1/4 to 1/2-inch slices and place them about 2 inches apart on a parchment lined cookie sheet.
6)  Bake at 350 degrees until cookies are just starting to brown on the edges, about 18-20 minutes.
7)  As the cookies are cooling, melt your chocolate for dipping either in the microwave (being extra careful not to burn it!), or by using a double-boiler on the stove.
8)  Dip the edge of your cookie in the chocolate, press into the extra toasted coconut and allow to set.
9)  Serve and enjoy!

Served with milk, these are perfection!

p.s. ♥ kelsey

coconut oatmeal chocolate chip cookies

There are some days when any old cookie will satisfy my sweet craving....and then there are some days when any old cookie will definitely not cut it.  

I got hit by a craving for coconut and oatmeal, together, in a cookie, asap.  I knew I wouldn't be satisfied until I bit into a hearty oatmeal cookie, decked out with chocolate chips (duh), and toasted coconut would somehow be involved.  An hour and a half later.... (after much research and deliberation) these babies were born!

The original recipe comes from the most gorgeous food blog ever called krew!melko (which google tells me is blood and milk)...and it just happens to be in polish.  So yeah, some things don't always translate quite right, but I'm in love with it anyways.  I tweaked her recipe a bit, and am so so pleased with the end result.  And my craving was 100% satisfied!

Ugh...the toasted coconut along the edges was absolute perfection.  

Let it be known that it took a lot of restraint not to break off all the crunchy bits from other cookies and eat them... oh dear.

coconut oatmeal chocolate cookies

adapted from: krew!mleko

Ingredients:
1/2 cup butter (softened)

3/4 cup sugar

1 egg

1 tsp vanilla extract

1 cup flour

1 tsp baking powder

2 cups quick cooking oatmeal

1 1/2 cups shredded unsweetened coconut

1/2 cup chocolate chips (optional....but not really)

Directions: 

1)  In a large bowl, mix together butter and sugar until light and fluffy.

2)  Add the egg and vanilla, and mix well.

3)  Slowly add in flour, baking powder, oatmeal and coconut, and beat until thoroughly mixed.  The dough will be super thick and delicious.  

4)  Finally, stir in chocolate chips.

5)  Place dough in balls on a cookie sheet, and lightly press them down to flatten them.

6)  Bake at 350 for 11-12 minutes.  

I loved the crunchiness of the coconut along the edges, the chewiness of the middle, and the fact that they aren't too sweet.  So for those of you who aren't super duper into sweet things, this is the cookie for you!

Next time I'll definitely be adding in some chopped pecans...I think they'd just be the cherry on top of these hearty, delicious cookies!

p.s.  ♥ kelsey

tasty tuesday: coconut bark

My family has recently started using coconut oil, and man is it delicious.  I am not going to lie, sometimes I just eat it... like with a spoon.  

 I don't care if that makes me a weirdo!  It is so smooth and coconutty, totally worth any judgement I may receive.

However, I recently discovered a recipe for coconut bark on Kasey's Kitchen, and I knew I had to try it out.  With crunchy coconut and semi-sweet or dark chocolate, it is way better than plain coconut oil!

Coconut Bark

by: Kasey's Kitchen

Ingredients:
1 cup shredded sweetened coconut
1 cup shredded unsweetened coconut
1 cup coconut oil
1 cup chocolate chips

A sprinkling of salt

Directions
1. Melt coconut oil. You don't have to completely melt it, but enough so you can easily mix in the coconut and spread it in a pan.
2. Mix in both coconuts. (I like the bark not super sweet, but if you have more of a sweet tooth, feel free to use all sweetened coconut, or all unsweetened if you like. I like the crunch the unsweetened has!
3. Line a 9x13 (or something similar, I didn't quite fill mine up - it just depends how thick you want it) with tin foil. *Check out the neat trick my mom showed me!
4. Press the coconut mixture in the pan. Spread it out evenly, and however thick you want!
5. Let this set in the fridge for about 10-15 minutes.
6. Melt the chocolate, and spread evenly over the cooled mixture.
7. Sprinkle a bit of salt over the top!
8. Pop back in the fridge, and let the chocolate harden.

9. When it has set break or cut into pieces.

*Also, we learned a new and ridiculously easy way to help line a pan with tinfoil!  First, measure out your tinfoil, and then turn your pan upside down, and fold the tinfoil around it.  Then, turn your pan right side up, and place your tinfoil inside!  Your tinfoil will be a teensy bit too big, but it's much easier to handle this way!

I have made this recipe 3 or 4 times in the last couple of weeks. It is a great go to snack when you need just a little something! I have made it in bark form and in puck form, using mini muffin tins. I put them in the freezer for a bit, and then just flipped it upside down and they all popped out! I have experimented with a few different things, using dark chocolate, and drizzling the chocolate instead of spreading (for those who are watching their sugar intake), as well as varying levels of sweetness. All have been great, and everyone in the family likes something a little bit different! I have even left an entire corner chocolate free for my mom!

So have fun with this recipe! It is very forgiving, and I'm sure any changes or additions will work just fine.

Enjoy!

p.s.  ♥ jordyn & kelsey 

tasty tuesday: mocha coconut frappuccinos

You know it is summer when Starbucks breaks out the mocha coconut frappucinos!!!

Wait, what?  Starbucks isn't offering them anymore?

Well we will have to do something about that.

This recipe is not exactly like Starbucks', with real coconut milk and melted dark chocolate, it is more like Starbucks' older, cooler brother.  And did I mention the homemade coconut whipped whipped cream?  

Mocha Coconut Frappuccino

Mocha Coconut Frappuccino (3-4 servings)
14 coffee ice cubes (just frozen coffee)
1 can coconut milk (We used Trader Joe's light coconut milk)
1 shot espresso
75 grams of melted dark chocolate (about 1/3 of a cup of chocolate chips)
1/4 cup of chocolate sauce (We used regular ice cream topping type sauce)

Throw all of this in a blender and mix until all the ice is blended! You can add extra ice/milk/coffee/chocolate! This is one of those recipes that you can easily adjust to your own taste. They do not taste exactly like Starbucks' version. You can definitely taste the real coconut and chocolate, and it is extremely rich! We garnished ours with toasted coconut, extra chocolate sauce, and coconut whipped cream of course!


Coconut Whipped Cream
1 can coconut cream (chilled overnight)
1 Tbsp icing sugar
1 tsp vanilla

Chill your can of coconut cream overnight. When you are ready, carefully flip the can over. The coconut solids will stay at the bottom of the can, while the coconut "water" will be at the top. Pour out the liquids, (you can save this and use it for a smoothie the next day! I did and it was delicious) and scoop the solids into a bowl. Use your beaters to whip the coconut solids into whipped coconut cream! It won't be quite as fluffy as regular whipped cream, and if you let it sit out too long it will get a bit droopy. Add the icing sugar and vanilla and beat again.


*Just a warning: this is not coconut flavoured whipped cream, which we were kind of expecting. The first bite is a bit surprising, but the flavour definitely grows on you! 

{If you want a more detailed tutorial click here to visit oh she glows! It has pictures and everything!}

This treat will make the perfect addition to the warm summer nights we are looking forward to!  

p.s.  ♥ jordyn (& kelsey)

tasty tuesday: Easter egg bird's nest cupcakes (with toasted coconut nests!)

Is it just me?  Or is Easter supremely early this year?

I can't believe it's just around the corner!  And that means that school is done for me....potentially forever!  Which is both scary and exciting!

Back to the food.  I was inspired by Martha Stewart's version of bird nest cupcakes...and put my own spin on it.  There's cake, toasted coconut, and chocolate.  'Nuff said.

Easter Egg Bird's Nest Cupcakes

Materials:
-cupcakes (doesn't matter what kind....chocolate, mocha, vanilla, brown sugar, etc.)
-icing (again, it doesn't matter! whatever suits your fancy. here's the recipe for our classic buttercream) *your icing should also be pretty soft so that the coconut will stick!
-shredded coconut
-mini eggs

Directions:
Bake your cupcakes and let them cool completely.  Also get your icing ready to go!
Then, place your shredded coconut onto a baking sheet, and bake at 350 degrees for about 8 minutes (or until nice and golden!).  While your coconut is cooling, ice your cupcakes and top them with your mini eggs.  Finally, sprinkle/press the toasted coconut onto the remaining icing, forming the nest.

{next time I'll probably pipe a small amount of icing in a circle around the mini eggs in order to build up the "nest" around them...but either way looks great!}

I also chose to make a few of these cupcakes without the coconut since I know that not everyone's a fan, and they still look cute!

 For me Easter means much more than the Easter bunny and chocolate eggs, but it's still fun to participate in a bit of the frivolity of the season!

p.s. ♥ kelsey