Something sweet to eat – Coconut Delights
Today I had a craving for something sweet! I didn’t have any biscuits, cake, pastries, sweets or even a piece of chocolate that might have been missed in the bottom of the sweety tin. I emptied out the ‘baking draw’ hoping I might find some forgotten stash of sweet delight but no such luck. Instead, I found some desiccated coconut, some golden caster sugar, cooking chocolate and Madagascan Vanilla Extract. I pulled all the ingredients out and stood for a little while looking at them on the kitchen counter. Waiting for inspiration I think some would call it. And it came!! Inspiration that is!! Welcome to Coconut Delights or in other words, instead of butter biscuits, coconut biscuits. I have to be honest, desiccated coconut in sweets isn’t always my favourite thing but I could see this idea work. I could see it work really well indeed. So here it is and I hope you enjoy them as much as I did. They lasted ….. not very long at all.
Time to prepare for Coconut Delights
Makes approx 12 – 15 Preparation Time (including decorating the finished biscuit) – approx 35 – 45 minutes Cooking Time – 10 – 15 minutes
50g softened butter 50g golden caster sugar 1 tsp Vanilla extract 100g plain flour 50g desiccated coconut 1 medium egg Pinch of salt
For the decorating -
75g – 100g cooking chocolate Hundreds and Thousands or other cake decorations that you have available If using icing – 300g icing sugar food colouring or gels You will also need grease proof baking paper for these delicious morsels of delight.
Time to get Baking -
Put the butter, sugar & vanilla in a mixing bowl and using an electric whisk, blend for 6 minutes or so until pale and creamy. Then add the (sifted) flour, coconut, egg and a pinch of salt and mix for another 2 – 4 minutes or until a dough forms.
Place the dough onto a piece of grease proof baking paper and cover with another piece. Then roll the dough flat to a thickness of approximately 4mm. Place it in the fridge to allow to chill for 30 – 40 minutes.
Preheat the oven the Gas Mark 4, 180ºC, fan 160ºC. Using a cookie cutter, punch out the shapes, re-rolling as required. If the dough starts to become sticky, sprinkle a little flour on it. You can use whatever shape cutter you have to hand but bear in mind the size and shape will have an impact on the final number of biscuits you get. You can make circles, rings, teddies, stars or simple squares and rectangles. Let your imagination run wild ; )
Melt the cooking chocolate following pack instructions. Either dip the biscuit in the chocolate or use a teaspoon to coat them. Before the chocolate sets, add some chocolate drops (I had leftovers from a previous cake making escapade). The kids found some other decorating bits and covered a few of their own. This bit was tightly controlled as I didn’t want them to think that they could have all the biscuits!! Leave to set on a wire rack in the fridge.
Optional but Super Tasty -
If using icing sugar, sift it into a bowl and add enough hot water to make a thick, spreadable consistency. Split the icing sugar into 2 bowls and add a different food colouring to each. Using a spoon cover the biscuit with one coloured icing sugar and then drizzle or drop little ‘droplets’ of the other on top. Leave to set on a wire rack.
What you can’t see in the pictures here is that where I double layered some biscuits, (I placed a smaller heart on top of the bigger one) Underneath the smaller heart I put a quarter teaspoon of strawberry jam and sealed the edges with a little beaten egg, so that it won’t open during the baking process. As you can see it worked and it was a lovely little surprise when biting into them.
You could also make a lemon icing, giving your Coconut Delights a bit of an extra zing. Just add some lemon or lime juice to your icing sugar and you’re ready to spread that zing.