Desiccated Coconut Cookies, Sweetened with Monk Fruit
Sweets and drinksBaked GoodsEurope and North America25 minutes preparation, 20 minutes baking
These are small, light, crisp cookies with toasted coconut across the top. Cake flour keeps them tender, so they melt in the mouth rather than sitting hard. The hardest part is creaming the butter, since beating it too long splits it and takes the whole batch with it.
Cream the butter and the sweetener on the lowest speed and stop as soon as the mixture is smooth and pale yellow. Add the eggs one at a time, and only crack the second once the first has fully disappeared.
This batch weighs about 860g, at roughly 358 calories per 100g.
Method
Put 200g softened unsalted butter in a deep bowl with 150g finely ground kOBE Monk Fruit Blend and 1/2 teaspoon salt. Beat on the lowest speed until the mixture is smooth and pale yellow.
Crack in the 2 eggs one at a time, beating at medium speed until each one has fully disappeared before adding the next.
Add 1 teaspoon vanilla extract and mix until completely blended.
Sift 1.5 teaspoons baking soda with 300g cake flour, divide into 2 or 3 lots and add them one at a time, beating on low until the dough is even. A short knead by hand helps it come together.
Mix in 100g desiccated coconut.
Line a tray with parchment. Roll the dough into small even balls, roll them in coconut or scatter coconut on top, then press them lightly flat.
Heat the oven for 10 minutes at 160 degrees C. Bake on the middle shelf for 15 to 20 minutes, until the edges turn golden brown and the tops are deep gold.
Cool the cookies completely before storing.
Tips
Do not cream the butter too long, since it splits and the dough is then beyond saving.
With no icing grind on hand, grind the sweetener very fine yourself, because larger grains take much longer to dissolve.
The coconut on top browns faster than the cookie itself, so pull the tray as soon as it turns deep gold.
The cookies are still soft out of the oven and crisp up as they cool on a rack.
Stored in an airtight box with a sachet of desiccant, they stay crisp for a week.
kOBE Monk Fruit Blend dissolves slowly, so rest the dough for 5 minutes after mixing and give it one short beat.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.