Coconut Gingeroons

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Coconut Gingeroons – a refrigerated, make-ahead cookie

Adapted from King Arthur Flour

2 cups all-purpose flour (I use King Arthur Unbleached All-Purpose Flour)

2 teaspoons ground ginger (or more to taste, depending on how spicy you like your cookies)

1 ½ tsp cinnamon

½ tsp ground coriander

½ tsp freshly grated nutmeg

½ tsp cardamom seeds, ground

½ tsp baking soda

½ tsp salt

½ cup (8 tablespoons/1 stick) unsalted butter, at room temp

½ cup brown sugar

2 Tbsp honey

2 Tbsp molasses

1 large egg, at room temp

2 ½ cups sweetened, shredded coconut, divided

1 cup chopped semisweet or bittersweet chocolate

8 1/2 ounces King Arthur Unbleached All-Purpose Flour

2 teaspoons ground ginger

1 1/2 teaspoons cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

4 ounces unsalted butter

3 3/4 ounces brown sugar

3 ounces molasses

1 large egg

7 1/2 ounces sweetened, shredded coconut

6 ounces chopped white chocolate

241g King Arthur Unbleached All-Purpose Flour

2 teaspoons ground ginger

1 1/2 teaspoons cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

113g unsalted butter

106g brown sugar

85g molasses

1 large egg

213g sweetened, shredded coconut

170g chopped white chocolate

Instructions

Ahead of time, toast about half the coconut in a 350° oven until nicely golden brown; set aside to cool completely.

In a medium bowl, sift together the flour, spices, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until fluffy. Add the honey, molasses and egg and beat until well combined.  With the mixer on low, add the flour mixture slowly and blend until smooth. Fold in the coconut. Place the dough in the refrigerator to chill for at least 2 hours, or overnight.

When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.

Using a small (teaspoon) cookie scoop or your hands, shape the dough into 1" balls. Space the balls on the prepared baking sheets. Bake the cookies for 13 to 15 minutes, or until they're golden brown and the edges have begun to set.

Remove the cookies from the oven and cool them for 5 minutes on the baking sheet, then transfer to a rack to cool completely.

When the cookies are cool, heat the chocolate in the microwave, stirring every 30 seconds until melted. Drizzle the cookies with melted chocolate and let the chocolate harden before serving.

Note: I find that using all molasses overwhelms the more delicate coconut, so I’ve changed the original directions to call for half honey and half molasses; I also added the cardamom. You could use any liquid sugar that has the same consistency (Karo syrup, golden syrup, whatever you like), or all molasses, and add, remove, or use different spices to your taste.

Last modified on Wednesday, 31 August 2016 19:20
More in this category: « Caramel Croissant Pudding
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