Saturday, May 29, 2010
Buck Bannister No comments
Tonight I wanted to do something a little off the beaten path. I've been experimenting with recipes from various books lately and thought it was about time to head into the kitchen and whip up something of my own. So, I started with a fairly routine recipe for chewy chocolate chip cookies and just sort of went wild from there. A little of this, a little of that and voila! Chocolate Coconut "Mounds" Cookies!
These are delicious and were incredible when they were still slightly warm (although great cool too!). I'd suggest popping these in a warm oven just before serving for an extra special delight!
This recipe uses good cocoa powder to create the chocolate cookie base. Then we add some rolled oats and some shredded coconut for chewy goodness. A couple of the secrets that give the chocolate cookie its depth of flavor are the addition of a tablespoon of Grand Marnier and a tablespoon of apricot preserves! You don't really taste them in the finished cookie but they bring out the chocolate flavors and when you first bite into the cookie you know there's a flavor there beneath the chocolate and coconut that compliments both.
I also used just a touch of butter in this recipe mainly for the taste. The oil in this recipe comes from vegetable shortening mainly.
I also got to use my brand new OXO cookie scoop for these! I have to say that I love that thing and will be getting them in all the various sizes! It was so easy to use and for once my cookies ended up nice and uniform rather than having half that were pretty and half that looked like they had mutated!
I hope you'll enjoy these delightful cookies.
2 tbl. unsalted butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 1/4 c. quick cooking oats
1 c. all-purpose flour
1 c. shredded coconut
1/2 c. cocoa powder (good quality)
1/2 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs
1 tsp. vanilla
1 tbl. Grand Marnier
1 tbl. apricot preserves or jam
Preheat oven to 325°. Cream together shortening, butter and sugars in mixing bowl. Add 2 eggs and mix until combined. Add vanilla, Grand Marnier, and apricot preserves and combine until smooth. Sift together flour, baking powder, and salt and add to mixture, stirring until combined. Mix in oats and coconut.
Drop by rounded tablespoon onto parchment lined baking sheets. Bake at 325° for 12-15 minutes. Allow to cool 3-5 minutes on baking sheet then remove to wire rack to cool completely.