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Filipino Coconut Macaroons

Friday, February 04, 2022

These Filipino-style macaroons are so easy to make and so delicious. they are golden crisp on the odges and soft, chewy and moist on the inside, they’re super addictive. If you prefer, coat them in chocolate to give it a even richer flavour. The addition of small amount of white spelt flour in the batter makes them taste more like cakes rather than standard coconut macaroon, but they are just equally delicious. They make a great midday pick or after-meal dessert or even as a lunch box filler. Don't confuse coconut macaroons with chewy, yet crisp airy French macarons. Macarons and macaroons differ in their main ingredient, which for macarons is almond meal, and macaroons is shredded coconut.
A macaron (pronounced "mack-ah-ROHN") , which has roots in Paris, is a meringue-based cookie. Its batter is composed of almond flour, egg whites, and confectioners’ sugar. Parisian macarons come in a variety of colours and flavours and usually filled with buttercream, ganache, jam, or fruit curd. The main ingredient of a macaroon (pronounced "mack-ah-ROON") is shredded coconut and its original recipe does not require sweetened condensed milk. As the recipe suggests, this is a Filipino-style macaroon, which is composed of butter, sugar, sweetened condensed milk and coconut of course.

100 g Unsalted butter, softened
150 g Sugar
2 Eggs, medium
1 can / 397 g Sweetened condensed milk
1/2 tsp Vnilla extract
70 g White spelt flour
200 g Desiccated coconut

Line one 24-vavity mini muffin pan with paper cups and place 9 standard-sized reusable silicone baking cups in a baking tray. Set aside. Use two mini muffin pans or 20 silicone muffin cups if you have them.
In a bowl, beat softened unsalted butter using a hand mixer on low speed until creamy. Add in sugar and beat together until well blended and fluffy. Add eggs one at a time, beating well after each addition.
Add in sweetened condensed milk and vanilla extract and continue to beat until blended. In a medium bowl, combine white spelt flour and desiccated coconut. Add to the butter-egg mixture and beat until combined.
Preheat the oven to 180C/350F. Divide the thick batter into the prepared muffin cups.
Bake the mini muffins for about 15-18 minutes and 25-28 minutes for standard-size muffins until golden and a toothpick inserted in the center comes out clean. Remove from baking pan and let cool on a wire rack for about 5 minutes.

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Easy Almond Coconut Florentine

Thursday, December 02, 2021

Chewy, nutty and buttery...these classic Florentine cookies are filled with almonds, desiccated coconut flakes, dried cranberries and a caramel. They are baked until golden and crisp with a slightly chewy center. Enjoy yourself or give as a homemade gift.

100 g Butter
70 g Sugar
50 g Honey
2 tbsp White spelt flour
50 g Desiccated coconut flakes
50 g Blanched almond sticks
50 g Dried cranberries, chopped
125 g Dark chocolate couverture

Melt the butter, sugar and honey in a small saucepan over a low heat, stirring frequently.
Remove from the heat and whisk in the flour then add the coconut flakes, almond sticks and chopped cranberries.
Heat oven to 190C/ 375F. Divide the mixture into 16 silicon muffin cups. Bake for 10 minutes until golden. Leave to cool for a few minutes until firm. Cool completely.
Melt the chocolate in a bowl over a simmering saucepan of water. Turn the florentines over on the wire rack. Dip the bases of the cookies in the chocolate, then sit them upside down on a tray until set. If you like, use a fork to draw wavy lines across the chocolate when the chocolate is firm enough to hold its shape. Leave to set and then store in an airtight container.

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Giant Chocolate Cookie with Cacao Nibs and Flaky Salt

Monday, November 08, 2021

This incredibly delicious and dangerously addictive oversized chocolate cookie is soft, chewy and loaded with milk chocolate and cacao nibs with crisp edges that’s designed to feed a crowd and perfect for sharing. The combination of sea salt, sweet milk chocolate and bitter cacao nibs create an amazing sweet and salty contrast. To make it even more festive and decadent, serve with a large scoop of your favourite ice cream or chantilly cream.

180 g White spelt flour
30 g Unsweetened cocoa powder
1/2 tsp Baking powder
A large pinch of sea salt
100 g Unsalted butter, softened
100 g Coconut sugar
30 g Vanilla sugar
1 Large egg, at room-temperature
1 tsp Vanilla extract
100 g Chopped milk chocolate (or bittersweet)
30 g Cacao nibs
1/2 tsp Flaky sea salt

Preheat oven to 180C/350F. Stir together spelt flour, cocoa, baking powder, and salt in a large bowl. Set aside.
With an electric beater, beat the butter, coconut sugar and vanilla sugar until light and fluffy. Add egg and vanilla, and beat on medium speed until well combined, about 1 minute. Gradually beat in flour mixture, beating until just combined, about 1 minute. Fold in chopped chocolate and 2/3 of the cacao nibs.
Transfer cookie dough to a large sheet of parchment paper. Cover top with another sheet of parchment and roll out dough into a 9-inch round, trimming edge as needed. Remove and discard top layer of parchment and transfer the cookie dough round on parchment paper to a large baking sheet. Sprinkle with sea salt and remaining cacao nibs, pressing lightly into dough to adhere.
Bake for 15-18 minutes until just set around edges. Remove the cookie from the oven and allow to cool completely before cutting into wedges.

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Sweet and Salty Browned Butter Pecan Cookies

Monday, October 18, 2021

These insanely delicious browned butter cookies are heavily loaded with buttered pecans and have a rich flavour and chewy texture. Love the combo of salty and sweet? They're rolled in a mixture of sugar and salt before baking, which gives them over-the-top flavour. If you don't have pecans you can substitute equal amounts of walnuts or hazelnuts or even pistachios. You can also add a mix of butterscotch and chocolate chips for an even more indulgent treat.

Cookie	Coating
180 g Pecan, roughly chopped 250 g Kerrygold butter 300 g Plain flour 1 tsp Baking soda 1/2 tsp Sea salt 100 g Coconut sugar (or regular brown sugar) 100 g Homemade vanilla sugar (or white granulated sugar) 2 Medium eggs, room temperature 2 tsp Vanilla paste (I use Dr. Oetker) 1 tsp Apple cider vinegar	70 g White granulated sugar 1 tsp Fine sea salt

Toast the chopped pecans and 1 tablespoon of the butter in a skillet over medium heat until fragrant and browned, about 5 minutes.
Cook the remaining butter in a light-coloured pan over medium-high heat. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. In about 6-8 minutes, the butter will turn toasty brown and smell nutty and buttery. Pour into a bowl or pan to stop the butter from cooking further. Set aside to cool slightly, about 10 minutes.
Meanwhile, whisk together the flour, baking soda, and salt in a bowl. Set aside.
Add coconut sugar and vanilla sugar to the cooled browned butter. Using an electric mixer on medium speed, beat until incorporated, about 2 minutes. Add eggs, vanilla, and apple cider vinegar, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 2 minutes.
Reduce the mixer speed to low and add flour mixture and beat just to combine. Mix in buttered pecans with a wooden spoon or rubber spatula.
Cover the bowl, and chill for about 4 hours or overnight. Preheat the oven to 180C/350F. Line two baking trays with parchment paper or silicone baking mat.
Mix 70 grams sugar and 1 teaspoon sea salt in a bowl. Use a spoon to scoop 2" balls (about 55 g each) of dough into the sugar/salt mixture, rolling to coat. Place them on the prepared baking sheets, leaving 2" between them on all sides.
Bake the cookies in the middle of the hot oven for 10-12 minutes until the edges are golden brown and firm but centers are still soft. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with the remaining dough. Store cookies, well wrapped in an airtight container, at room temperature for up to a week.

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Roasted Peanut, Rosemary and Tomato Cookies

Tuesday, September 28, 2021

These peanut cookies have a crazy secret ingredien that helps intensify the flavour --you’ll never guess the ingredient. No, it's not mashed banana. No, it's not quinoa. It's tomato paste. It might sound gross, but these cookies are chunky, nutty, chewy and taste amazing. My husband had 3 at one go and still had no idea that there's tomato paste in it.
I actually found this recipe on GoodFood, but tweaked the original recipe slightly and used a blend of white spelt flour and light rye flour instead of plain flour. A tip from my favourite baker Dan Lepard: If you want to test the flavours before committing to a whole batch, you can halve the recipe – just beat the egg and weigh to divide it.

100 g White spelt flour
80 g Light rye flour
1 tsp Baking powder
2 tsp Chopped fresh rosemary leaves
130 g Unsalted butter, softened
50 g Peanut butter, smooth or crunchy
30 g Tomato paste
20 g Lightly alkalized cocoa powder
200 g Coconut sugar (or brown sugar)
1 Egg, medium
150 g Roasted salted peanuts, plus extra to finish

Combine together the white spelt flour, light rye flour, baking powder and chopped rosemary in a bowl.
Put the softened butter, peanut butter, tomato paste, cocoa powder and coconut sugar in a mixing bowl and beat until smooth. Beat in the egg.
Add in the flour mixture and mix evenly to a soft dough. Mix in the roasted salted peanuts then spoon into 40 gram balls onto a tray, spaced five centimetres apart. You will have 21 cookies.
With a fork dipped in water, press the dough balls out flat to about peanut thickness. Sprinkle a few extra peanuts on top of each to decorate. Bake for 15 minutes then transfer to a wire rack to cool completely.