Category Archives: Cooking & Baking

Raaaaaaaaaadom Baking – Double Chocolate Coconut Cookies

I’ve had two bags of coconut since Christmas because I forgot to make macaroons. These are even better… they have chocolate. I think they are my new favorite, and I do NOT say that lightly. I had to give 1/2 of them away because the kids don’t like coconut (gasp!), and John’s not much of a sweets-eater (double-gasp!)  so I was shoveling in consuming way too many.

Again from Martha Stewart’s Cookie book.

Martha Stewart’s Double Choclate Coconut Cookies

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa poweder
  • 1 teapspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 2 cups white chocolate chunks (about 9 ounces)
  • 1 3/4 cups sweetened flaked coconut
  • 1 3/4 cups coarsely chopped walnuts (about 6 ounces)
  1. Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix of medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla
  2. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut and walnuts.
  3. Using a 1 1/2 ince ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

This is probably a good time to say that if you think I follow any of her prissy directions to the letter then prepare to have me laugh in your face. 1 1/2 in. ice cream scoop? How about a glob dumped off one of my cereal spoons. Sifting? Seriously? I don’t even own a sift (but I do whip up all my dry ingredients with a wisk). The only reason I type these recipes out word for word is because someone may want to follow it precisely and I feel like I’m misquoting anyone if I change what was on the printed page.

Just sayin’.

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Raaaaaaandom Baking!

 My sister-in-law thinks that my ‘random baking’ should be like iCarly’s ‘random dancing’… so now whenever I get the itch to bake something I hear an echoey voice in my head saying, “Raaaaaaaaaaandom baking!” This is probably funny only to myself.

I’m spending the day with my best fwiend Isak, so I had a helper. We looked through Martha Stewart’s Cookies book and he ‘mmm’ed at every single page… over 300 pages.

We chose Butter Twists because I thought it would be fun for him to roll and twist.

They wanted to crack and break when we twisted them. The trick is to make the dough nice and warm in your hand and then super-duper gently twist. Isak suggested we  call Martha Stewart to tell her this. I told him I didn’t have her phone number.

These are a pretty dense cookie, but nice and buttery and not too sweet. They are very good dipped in coffee or milk.

Martha Stewart’s Butter Twists

  • 1/2 cup unsalted butter, room temp.
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 1 large egg white
  • 1 1/2 cups plus 2 tbsp. flour
  • 1/2 tsp. coarse salt
  1. Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and egg white. Reduce speed to low. Add flour and salt; mix until combined.
  2. Roll dough into 3/4 inch balls. Roll each ball into a 6-inch log. Bend log in half, then twist. Space 1 inch apart on baking sheets lined with parchment paper.
  3. Bake, rotating halfway through, until cookies just begin to turn golden, 13 to 15 minutes. Let cool on parchment on wire racks. Cookies can be stored in airtight containers at room temperature up to 3 days.

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