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Raisin and Coconut Butter Shortbread recipe

Raisin and Coconut Butter Shortbread recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Coconut biscuits and cookies

These shortbread biscuits, fill your house with the most wonderful aroma when baking. They are packed full of buttery goodness, coconut and raisins, with an additional crunch from the nuts.

8 people made this

IngredientsMakes: 24 cookies

  • 225g unsalted butter, softened
  • 200g caster sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 280g plain flour
  • 165g desiccated coconut
  • 70g raisins
  • 25g pecans or walnuts, finely chopped (optional)

MethodPrep:20min ›Cook:30min ›Extra time:4hr chilling › Ready in:4hr50min

  1. In a medium bowl, cream together the butter, sugar, egg yolk and vanilla until smooth. Stir in the flour until well blended, then mix in coconut, raisins and pecans/walnuts (if using). Chill for at least 4 hours or overnight.
  2. Preheat the oven to 170 C / Gas 3. Grease a few baking trays or line with parchment paper. Roll tablespoonfuls of dough into balls or logs and place them 5cm apart onto the prepared baking trays.
  3. Bake for 25 to 30 minutes in the preheated oven or until lightly browned. Remove from baking trays to cool on wire racks.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

I baked these today and they were delicious-15 Oct 2016

by kimlandziak

I made these this afternoon after making something else for Thanksgiving and having left over coconut and pecans to use. I didn't change a thing about the recipe and they turned out tasty. I think I expected a cookie that didn't flatten out though. I rolled them in balls but they ended up flat. I think maybe I'd put a little more flour in next time to help them be a little drier like shortbread. Also I did not need to grease the pans. The first pan I put in burned on the bottom because of the oil on the pan but the next 2 came out better without greasing. Also it made 36 cookies for me.-25 Nov 2009


Coconut Flour Shortbread Cookies

These tasty little whole food coconut flour shortbread cookies are light and crumbly and are both gluten-free and grain-free!

I’m back at it with the coconut flour! Today, I’m testing my baking skills with these coconut flour shortbread cookies. To see why I’m ‘testing’, keep on reading!

We are getting the house ready to sell finally, so I decided I needed to make an easy recipe that didn’t make a ton of cookies and boom, this coconut flour shortbread recipe is perfect!

These coconut flour shortbread cookies have just a few ingredients and this recipe only makes 6 or 7 cookies, so that’s totally a win! I won’t have tons-o-cookies laying around to snack on (I admit, I am the one with the cookie problem in this house).

Let me tell you a few things before we get into the good stuff though, number one – these coconut flour shortbread cookies are not identical to traditional shortbread. They’re lighter, much more dry, and even a little crumbly. I blame the coconut flour for all of it, BUT they are grain-free, gluten-free, and whole food, so you can’t be too upset. Right?

And number two – coconut flour is totally strange and kinda hard to work with. It just is, so don’t fret, you’re not alone. It tested me, big time! In fact, I’m considering trying a similar recipe with almond flour instead to make some almond flour shortbread cookies, so stay tuned!

These lightly sweet little cookies are ready to eat in less than 20 minutes, so that makes me a very happy girl! And if you’re feeling frisky, you could easily alter the flavor of these coconut flour shortbread cookies by adding almond extract instead of vanilla, a pinch or two of cinnamon, or even the zest of a lemon or orange. They’re a great addition to any gluten-free, grain-free, whole food cookie lineup!


16 Award-Winning Desserts Made With Girl Scout Cookies

Girl Scout cookies are a favorite around the Delish kitchen: We are more than happy to polish off a box (or three) when given the chance. But they're also excellent for making magic in the kitchen, which is why the organization kicked off its first-ever a national recipe contest. Check out the 16 finalists in the creative cookie bake-off. (If you actually have any cookies left, get baking!)

Taking home the grand prize in the competition, 15-year-old Girl Scout Stephanie Salmento crafted this deliciously gooey dessert by layering coconut Samoas and buttery shortbread Trefoils with caramels and semi-sweet chocolate.

"I'm not surprised that, out of all the recipes submitted, a Girl Scout's recipe was voted number one," says Anna Maria Chávez, CEO of Girl Scouts of the USA. "Girl Scouts are creative, innovative, and ready to lead. If you give them an opportunity, they'll take it."


Raisin and Coconut Butter Shortbread recipe - Recipes

I LOVE the healthy dose of rum in these cookies! They look and sound incredible!

Maybe they're not rummy enough because you used gold rum isntead of dark rum? Gold rum isn't as spicy and sexy and rumtastic as dark rum. *shrug* And if they need more rum you could always brush on a layer of rum glaze.

I love that these cookies have rum in them. They sound different and interesting. Sorry to hear about the wildfires, it does sounds really scary.

Yes cookies are great for these smokey, smoggy, hot and dry end-of-summer days. What am I going to do when you are in NY and I need cookies fast? I might even have to bake some myself - alas.

dothnotwisdomcryout- ah, good point! that definitely made a difference, i bet. i really like the idea of a rum glaze too..and also referring to rum as rumtastic and sexy. thank you thank you!

kim- they are quite different! and as for the wild fire, it's not yet contained, but today it seems a little less smokey outside.

mom- yeah, and while you're at it, you could always mail me a few. you know, like what kids these days call a "care package." (i kid, i kid. )

I love shortbread cookies. They are so buttery, flaky, and tasty..he he!

Lizzie, when I make sablés or other cookies with a lot of butter, I always use parchment paper - I found they tend to spread when baked in a silpat. Maybe it helps next time!
Cheers,
Paula

Mmmm, these cookies look absolutely beautiful!

I am so glad someone told me about your blog. I just bought this cookbook and blogged about the old-fashioned sugar cookies (excellent, by the way). You have made a few cookies I'm interested in, and a friend of mine and I decided to bake from this together.
You have a great blog, great photos and a great read. Can't wait to see what you bake next.

cookieshop- interesting! i'll give that a go next time. thanks for the tip!

a feast for the eyes- thanks! glad you like the blog! i can't wait to give those sugar cookies a try as well. from what i've begun to notice about her recipes, the basic, simple recipes (like sugar cookies) are always awesome.

Oh, poor book! But at least it's been put to really good use, unlike many I have at home. :(

I'm not a big fan of raisins, but love buttery cookies.

I saw something about the fires last night on the news and felt really worried. I hope everything turns out OK.

"there are no raisins in fact. a poor naming decision on the editors of The Book"

I think this is why we're friends

I'd read your review thoroughly so I could avoid terrible spreading batch while baking. I increased both temperature and time and ended up with soft shortbread. I gonna have them with icecream instead.

I made the cookies. Followed everything except the currants. No currants so I used raisins. I ate one of the rum soaked raisins prior to baking. Wow holy rum! Glad that a lot of the flavor did bake off. It is a yummy cookie. My biggest disappointment was that it made so few cookies. They are really tasty and a nicely textured cookie. I was a little sad that I sacrificed a full cup of Mount Gay Extra Old Rum. Could have done just as well with Eclipse. Over all would make again but maybe double the recipe. The kitchen smells amazing with the aroma of rum and butter. So all in all it is a thumbs up.


Coconut brown butter cookies

I realize that most people don’t go to the City Bakery or their green Birdbath outlets for coconut cookies. They come in droves to load up on the legendary chocolate chip cookies, pretzel croissants or even the alien-looking baker’s muffin. The coconut cookie — an almost monotone golden brown that resembles a million other cookies on earth — just doesn’t inspire the same kind of fervor. But I think it should. If you’re familiar with the place, you could probably have guessed that Maury Rubin, the owner/chief baker of the chain — he who bakes caramel, almonds and fresh cranberries together in a way that you will never want to go without again — wasn’t going to put just any coconut cookie in his bakery case. Yet, to actually bite into one is still astonishing: how did they get all of that butter in there? Or in short: goodbye boring macaroons, forever!


As should be abundantly evident by now, I’m a bit obsessed with them, and finally decided in January that I was going to reverse engineer them or fail wildly trying. And oh, how wildly I failed, first auditioning a straightforward drop cookie with sweetened flaked coconut that was not even close. Then I decided to fiddle with all of my favorite baking vices: brown butter! sea salt! homemade vanilla extract! But I was still miles from the bakery case dream. And then, two weeks ago, I fell down the most wonderful internet rabbit hole, which began with these Blue Sky Bran Muffins, followed by a comment Patty which directed the curious to Maury Rubin demonstrating his Corn Muffins with Pear and Candied Ginger on Martha Stewart’s TV show, with an embedded video segment that I watched until the end, at which point my reward was revealed in the following 17 words: “After the break, I’ll be back with Maury to make a recipe for the perfect coconut cookie.”

HIS COCONUT COOKIE? If I knew how to make gifs, here would be a 5-second reel of Cookie Monster appearing in a thought bubble above my head, me closing the laptop, grabbing my bag and walking out the door to the grocery store, recipe open on my phone. Four stores (stupid coconut chips) and three hours later, the very cookie I’ve pined for all of these years, that I’d failed at numerous times, came out of my oven and, lo, they were perfect.

For about one hour. Here’s the thing: what’s amazing about this cookie is how simple it is. It has the same seven ingredients that form that backbone of most drop cookies — white and brown sugar, eggs, butter, flour, salt and baking soda — plus an absolutely staggering amount of dried coconut. And butter, but more on that later. But (and this is my sole City Bakery quibble) the “pinch of salt” isn’t close to enough for the massive amount of cookies, and I missed the sea salt flecks in my failed batches. I also had trouble forgetting what an incredible pairing brown butter and coconut are. And vanilla, well, it makes a virtual butterscotch of the crisp-chewy crumb.

And so I made two more batches, one Rubin’s way and one with brown butter, vanilla and more sea salt and all three “professional testers” (uh, babysitter, husband, preschooler) chose the brown butter version for you. I hope you find it as obsessively good as we do.

Coconut Brown Butter Cookies
Adapted from The City Bakery, via The Martha Stewart Show

Let me just get the obvious out of the way: these cookies contain a spectacular amount of butter. They also contain a spectacular amount of coconut. In fact, when you really look at it, there’s amazingly little flour or eggs for the amount of butter and coconut, and these four things are what make this cookie different from any other. They’re like a standard drop cookie (think: chocolate chip or oatmeal raisin) merged with a buttery, lacy florentine and they manage to have both the florentine’s golden crisp and crackle and the drop cookie’s faint chew. The browned butter, sea salt and vanilla extract are just the icing on the cake, but if you want to make them the original way, simply soften the butter, skip the water (necessary to make up for lost butter volume when it’s browned), vanilla and reduce the salt to a pinch.

Note: I halved the original recipe, which called for a full pound of butter and 8 cups of coconut I just couldn’t.

Yield: 1 dozen (if you make the massive bakery size), about 2 dozen of a medium size (about 2T dough each photos 6-8 here) or 4 dozen of a small size (1T each top photo).

1 cup (2 sticks or 225 grams) unsalted butter
2 tablespoons water
1/2 cup plus 2 tablespoons (125 grams) granulated sugar
3/4 cup (145 grams) packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/4 cup plus 3 tablespoons (175 grams) all-purpose flour
1 teaspoon baking soda
Slightly heaped 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
4 cups (240 grams) dried, unsweetened coconut chips (I used these)

In a medium saucepan, melt butter over medium heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as it seems to take forever (more than 5 minutes) but then turns dark very quickly. Once it is a deeply fragrant, almost nut-brown color, remove from heat and pour butter and all browned bits at the bottom into a measuring cup. Adding 2 tablespoons water should bring the butter amount back up to 1 cup. Chill browned butter in the fridge until it solidifies, about 1 to 2 hours. You can hurry this along in the freezer, but check back and stir often so it doesn’t freeze unevenly solid.

Heat oven to 350 degrees. Line baking sheets with parchment paper or a nonstick baking mat.

Scrape chilled browned butter and any bits into a large mixing bowl. Add both sugars and beat the mixture together until fluffy. Add egg and beat until combined, scraping down bowl as needed, then vanilla. Whisk flour, baking soda and salt together in a separate bowl. Pour half of flour mixture into butter mixture and mix until combined, then add remaining flour and mix again, scraping down bowl if needed. Add coconut chips in two parts as well.

Scoop dough into 1, 2 or more (Rubin recommends a 2-inch wide scoop for bakery-sized cookies) balls and arrange a few with a lot of room for spreading on first baking sheet use the back of a spoon or your fingers to flatten the dough slightly. Bake first tray of cookies 1 tablespoon scoops will take 10 to 11 minutes 2 tablespoon scoops, 12 to 14 minutes, the 2-inch scoop used at the bakery, 14 to 16 minutes take the cookies out when they’re deeply golden all over. If cookies have not spread as much as you see above, stir 2 teaspoons more water into cookie dough, mixing thoroughly, before baking off another tray. (See note below for full explanation.) This should do the trick, but if it does not, repeat the same with your next batch. Once you’ve confirmed that you have the water level correct, bake remaining cookies.

Cool cookies on baking sheet for 1 to 2 minutes before transferring to a cooling rack. Cookies keep for up to one week at room temperature. Extra dough can be stored in the fridge for several days or in the freezer for a month or more.

About the water: Browned butter is one of my favorite things to eat in cookies like things and least favorite things to write cookie recipes for, because when you brown the butter, water volume is lost, but not all types of butter contain the same amount of water. I find that for most standard American grocery store butters (I was using Trader Joe’s store brand here, but the equivalent would be any non-European style butter), 1 tablespoon of water per stick (1/2 cup) of butter is a sufficient replacement. However, should you find that your first batch of cookies is too thick, a little extra water is all you’ll need to get the texture right. It sounds scary, but I promise is as simple as can be. Holler at me in the comments if this doesn’t work for you and please note the kind of butter and how much water you used.


Chewy Coconut Oatmeal Raisin Cookies with Walnuts

These Chewy Coconut Oatmeal Raisin Cookies with Walnuts are a delicious cookie recipe perfect for any time of year!

I am a lover of chewy cookies! Oatmeal cookie recipes are a great way to add some texture and chewy-ness to a cookie.

I remember being younger and not a fan of coconut nor raisins. But if you had given me one of these Chewy Coconut Oatmeal Raisin Cookies with Walnuts, I probably would have loved it!

This oatmeal cookie is a variation of my famous and popular cookie that I make regularly (which is currently still a secret and not on the blog, sorry).

And everyone loves the variations as well!

Salt on Cookies?

If you are not sprinkling your cookies with salt, you are missing out. It is amazing.

I was so skeptical when I saw my first recipe that said to put salt on top after baking but OH MY the sweet and salty factor just takes them over the top!

Once you have cookies with salt, you will never go back.

The addition of shredded coconut to these oatmeal raisin cookies brings some additional texture beyond the oats, some sweetness, and something unique.

Any shred type of coconut will work, but it will affect the experience of finding those pockets of coconut.

The larger the shred, the more obvious it will be.

Very thin coconut will almost disappear.

So I tend to go mid-range for obvious coconut flavor in more places.

Tips for Perfect Cookies

I have learned a few tips for getting perfect, chewy cookies.

First, use a cookie scoop to get even portions for each cookie. In this recipe, I get about 36 cookies using a 1.5 inch scoop .

Use larger or smaller scoops if desired to change the end size of your cookies (also adjusting cooking time).

Second, refrigerate your dough. I ALWAYS do this, no matter what.

I am NOT a fan of thin, crisp cookies and this can happen when dough is not chilled because the butter is already so soft and causes the cookie to spread quickly in the oven.

To combat this, simple refrigerate the cookie dough, either as a batch or in individual scoop balls, 30 minutes before baking.


Building flavor and texture in a vegan oatmeal cookies

Not having a concrete recipe made it more difficult to replicate but I'll never forget the way they tasted. These Chewy Vegan Oatmeal Cookies are inspired by Nana's cookies along with the methods I know to build flavor and texture. This cookie is all about getting a nice chew factor while producing complex, rich oaty notes. Condensed non-dairy milk builds richness. Chewiness is enhanced by using a fat blend that is 1 part saturated to 3 parts unsaturated, mixing the dough to develop some gluten and using just the right amount of molasses. Oats absorb lots of liquid while they bake so the dough needs to have a higher water content to compensate. Soaking the raisins keeps them from getting too burned as they bake. I call for rum which is a great pairing with oaty flavors. If you're not keen on alcohol, water will also work well too. The result is a cookie that I'm sure Nana would approve of.

Find more Oat recipes on Veganbaking.net


Peanut Butter and Coconut Oat Bites

Peanut Butter and Coconut Oat Bites are tasty snacks, packed with peanut butter, coconut, oats, cookies & walnuts! Easy to make using regular pantry ingredients.

Peanut Butter and Coconut Oat Bites are tasty snacks, packed with peanut butter, coconut, oats, cookies and walnuts! Really easy to make using regular pantry ingredients.

Cari's little Peanut Butter Coconut Oat Bites are packed full of flavor! They came about simply from half a can of condensed milk Cari had leftover, so she decided to put a few ingredients together and see the outcome.

These were such a hit, hubby and Cari's dad ate them all in no time! So Cari decided the recipe was good enough to share with you all.

These tasty little sweet treats use pantry ingredients which most of you will likely have.

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

The recipe itself is very easy, and just requires you to measure out the ingredients, mix them all goether and bake. That's all there is to it!

The recipe for these peanut butter balls are flexible too, so you can add a variety of other ingredients, such as raisins, pecan nuts, perhaps some orange or lemon zest, and if you're thinking of making these around Thanksgiving or Christmas time, how about adding in some cranberries and white chocolate chips!

If you bake a batch, why not divide them up, package in a few gift boxes and give as gifts for your friends and family. If they're fans of peanut butter and coconut, then you will be very popular!

This delicious recipe has been generously shared by one of our great cooks, Carina.


Cookie Recipes & Videos

During the early part of the 18th century North Americans began to use the word 'cookie' to define a small, sweet, flat or slightly raised confection. The word 'cookie' appears to come from the Dutch word "koekje or koekie" and refers to a small cake. Alan Davidson in The Oxford Companion to Food states that "cookies were originally associated with New Year's Day. references from the early part of the 19th century show that cookies and cherry bounce (a cherry cordial) were the correct fare with which to greet visitors on that occasion."

Cookies are now eaten any time of the day - coffee breaks, as a snack, for dessert, and even given as a welcoming gift.

The arrival of immigrants from all over the world has had an enormous impact on the variety of cookies now made and enjoyed in the United States. Our most famous cookie, the chocolate chip, is of our own invention. Around 1930 Ruth Wakefield, who owned the Toll House Inn in Massachusetts, decided to cut up chunks of Nestle's Semisweet Yellow Label Chocolate bar and add them to a rich butter cookie dough. The Nestle company discovered her delicious cookie and made a deal for the rights to her recipe. By 1939 Nestle had invented chocolate morsels and packaged them in a Yellow Label bag and, upon buying the Toll House name, printed Ruth Wakefield's recipe for "The Famous Toll House Cookie" on the back.

Bar - a soft batter is spread evenly into a shallow pan, baked, and cut into individual bars or pieces.

Drop - a firm batter is "dropped" onto a baking sheet using a spoon or ice cream scoop. Each cookie should be of equal size and spaced evenly on baking sheet.

Molded or Hand-Formed - a firm batter is shaped into balls, logs, etc. or pressed into a mold. The cookies are then placed on a baking sheet and baked.

Piped or Pressed - batter is either put in a pastry bag fitted with a decorative tip or placed into a cookie press. The batter is then piped onto a baking sheet or pushed through the cookie press into fancy shapes and baked.

Refrigerator or Icebox - batter is shaped into a log, refrigerated until firm, evenly sliced into rounds, placed on a baking sheet and baked.

Rolled - a firm batter is rolled into a thin layer, shapes are then cut out using a cookie cutter, cookies are placed on a baking sheet and baked.


Watch the video: Πασχαλινά κουλουράκια βουτύρου της Αργυρώς. Αργυρώ Μπαρμπαρίγου (June 2022).


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