Monday, December 12, 2011
The Great Food Blogger Cookie Swap
It's finally time to reveal my recipe for the cookie swap!
I sent packs of these cookies to three fellow bloggy ladies. I hope they liked them!
I modified two recipes that I've used in the past to create a crazy yummy confection of goodness. I cannot tell you how thrilled I was when the recipe made 3 1/2 dozen instead of just 3 dozen--that means I got to keep 6 cookies for me!
So here's my recipe.
Crispy Coconut Almond Cookies
a conglomeration of this recipe and this recipe
2 sticks of butter
1 cup of sugar
1 1/4 cup brown sugar
1 egg yolk
1/2 tbsp vanilla extract
1/2 tbsp almond extract
1 1/2 tsp baking soda
1/2 tsp salt
3 cups flour
1 cup chocolate chips
1/2 cup finely chopped, cocoa dusted almonds
3/4 cup toasted shredded unsweetened coconut flakes
First things first, toast your coconut. I used this lovely tutorial from Baking Bites.
Preheat your oven to 350 degrees and prepare your cookie sheets with parchment paper.
Heat 1 1/2 sticks of butter in a small pan on the stove (on medium heat) until bubbly, whisking occasionally. Once it starts to take on a brown color, remove from the stove. OMG, you just made browned butter! You are awesome.
While you are working on browning butter, put remaining butter and sugars in a large bowl.
Pour the browned butter in a bowl and cream it all together. It will look like a Coke slushie. Just go with it.
Add your eggs (and the yolk) one at a time and whisk. Then whisk in your extracts.
Mix your flour, salt and baking soda in a separate bowl then add slowly to your sugar, butter mixture and combine.
Stir in your chocolate chips, chopped almonds and toasted coconut.
Try not to eat too much batter. This is a serious warning, because this is the kind of batter you would risk eating raw egg for. It's that good.
Scoop your cookie batter onto the parchment using a standard cookie scoop.
Bake your cookies in batches for about 12-15 minutes and cool on a rack.
You could also do a nice chocolate drizzle and sprinkle of toasted coconut to the top, but I had to get these packed up in a hurry. Not because I was behind on a deadline, but because I did not want to eat them all.
Many thanks to the bloggers who sent me cookies, too!
Monique from Ambitious Kitchen sent me some delicious peanut butter cookies with a Rolo baked in the middle.
Hannah from Fleur-De-Licious sent some yummy cherry-walnut Rugelach cookies.
And I just got some awesome fruit and nut cookies from Amy + Janesse at Two True Foodies.