I guess everyone always remember that blue butter cookies container which contains white paper case full of nice buttery cookies. Somehow, it was term as the ‘high class’ cookies. It was a rare treat whenever my mum bought it and we always take our time to enjoy every single bite. Out of all the cookies inside, my favorite is that rounded and slightly rough surface cookie. It wasn’t after I was older that I realized that it’s coconut flavor!
Blog surfing and found this from Food-4Tots and she mentioned that this recipe is that particular Coconut Butter Cookie that I love so I bookmarked it and not long after I baked it. This is most likely the recipe that I bookmarked for the shortest time ever before I actually did something.
I never ever in my imagination that I will thought that I can re-create this cookies I love at home with my own hands. Not exactly the same, but close enough to satisfy that craving and love instead of buying the whole tin with majority being the butter cookies.
What you need
(seen on Food-4Tots, adapted from 孟老師的100道手工餅干(100 homemade cookies by Zhaoqing Meng) make 16 cookies
75g unsalted butter
50g icing sugar
100g low protein flour (i used cake flour too)
10g corn flour/ corn starch (i used potato flour as there’s no corn flour at home)
20g desiccated coconuts
1/4 tsp vanilla extract
- Whisk both types of flour and set aside.
- Let the butter turn soft at room temperature. Transfer softened butter to a mixing bowl. Add in icing sugar and vanilla extract. Use a rubber spatula to combine well the ingredients.
- Then with a hand held electric mixer, beat them at high speed till light and fluffy. Do not overbeat the mixture.
- Add in both types of flours through a sieve, in 2 to 3 batches. Use a rubber spatula to roughly mix the flour mixture with the creamy mixture. Then add in desiccated coconuts. Do not stir the mixture in a circular movement. Use a mix of “cutting”, “pressing” and “scraping” actions to combine the ingredients.
- Then, use hand to combine the ingredients and form a dough. Do not overknead the dough.
- Wrap the dough with plastic film and keep it in the fridge to rest for about 30 minutes.
- After 30 minutes, preheat oven at 180°C for 10-15 minutes. Line a baking tray with grease-proof paper.
- Remove the dough from the fridge. Divide them into 16 cookie dough with 15 grams each. Shape them into balls. You will have some leftover dough. Just bake them with the rest.
- Lightly flatten the cookies with both palms (optional).
- Place the cookie dough on the baking tray, leaving a little space in between to allow them to spread during cooking.
- Bake at 160°C for about 22-25 minutes or until they are lightly browned. After that, turn off the oven, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 10 minutes.
- Remove the baking tray from the oven. Transfer the cookies to a wire rack to cool completely and become crisp. Then store them in an airtight container.
I made two shares in a row. For the first tray, I followed the recipe for 16 cookies and they came out too big, but the color was alright, lightly browned. For the second tray, I halved the size and came out with 32 cookies but I overlooked the time slightly and they browned too much. Lesson learnt: watch the oven, cookies browned faster than cake. A bit saddened about the second tray.
Taste-wise, the coconut was not overpower and was just a hint, like those in the blue cookie tin. The only difference is the size and thickness. It was also on the dry side, either from my baking temperature or the corn flour, but I guess it’s more to the temperature. Would keep an eye on the temperature if I bake this again and most likely flatten the dough more. Otherwise, this is a lovely cookie. I couldn’t stop and I love the fragrance of the coconut coming out from the kitchen. A recipe worth keeping and baking.
Every bake is a learning process