Whole wheat toasted coconut snickerdoodles
Test your cookie and snickerdoodle savvy with these 3 quick questionsview quiz statistics
Answers source: History of Cookies on What's Cooking America.
Crispy on the outside, tender on the inside, these toasted coconut snickerdoodles pack a "Wow!" factor punch that surprises nearly everyone.
Butter, eggs, coconut, sugar. Yep. They're all here. But it's the other two key ingredients that make these extra special, both in taste and in wholesome goodness.
We use whole wheat flour in ours, instead of white, and replace some of the butter in traditional recipes with coconut oil. The result is an even tastier, and far more healthy, cookie.
In fact, as a cook who has always said she could never give up butter, I can attest to their superior flavor, even though they contain only a small amount.
Replacing most of the butter with plant-based coconut oil underscores and enhances the subtle flavor of the toasted coconut flakes.
This recipe makes four dozen medium cookies.
Whole wheat flour makes these cookies healthier for you and your family than cookies made with super-refined white flour. The cool thing is, it makes them tastier, too.
Parenthetically, there's a funny typo in the article I linked to in the last paragraph, where the author typed "brain" for "bran," which changes the meaning of the sentence in a giggly sort of way.
But here at Chez Grace, we love the nutty goodness of whole wheat flour in our cookies so much that white flour cookies just don't cut it for us anymore.
Perhaps you will find that true, too. Give this recipe a try to let me know!
- 3/4 C Organic Fair Trade Coconut flakes
- 1/4 C Unsalted butter at room temperature
- 1/2 C Organic Fair Trade Coconut oil
- 1 1/4 C Organic raw sugar
- 2 Lg Eggs
- 1 t Organic pure vanilla extract
- 3 C Organic stone ground whole wheat flour
- 2 t Cream of tartar
- 1 t Baking soda
- 1/4 t Sea salt
- 2 t Ground cinnamon
- Preheat oven to 375F.
- Line a baking sheet with parchment paper or Silpat.
- Over medium heat, toast coconut in a well-seasoned cast iron or other non-stick frying pan, stirring constantly to prevent burning. For even toasting, the coconut should just cover the bottom of the pan one layer deep. Do not add fat of any kind. Set aside to cool.
- In mixing bowl, cream butter, coconut oil and 1 C of the sugar.
- When fluffy, add eggs and vanilla and beat again.
- Meanwhile, whisk together flour, cream of tartar, baking soda and salt.
- Gradually add flour mixture to butter mixture until well combined.
- Fold in the cooled coconut.
- In small bowl, whisk together remaining 1/4 C sugar and the cinnamon.
- Using a standard tablespoon measure, scoop out dough and roll in a ball about 1" in diameter.
- Roll the ball in the cinnamon sugar mixture to cover completely.
- Place balls on lined baking sheet approximately 2" apart and flatten slightly with the bottom of a small glass.
- Bake at 375F for 8-10 minutes.
- Remove pan from oven to cooling rack and let cookies rest 2-4 minutes before lifting onto wire rack to finish cooling.
- Serve immediately, or store cooled cookies in airtight container, such as a Fido jar.
Tools that make baking these cookies so easy
Below, you will find the three tools I use that make baking these cookies, and the subsequent cleanup, easier than pie.
My KitchenAid stand mixer is just like this one, only white. Sometimes I wish I'd invested in the larger bowl size, but this mixer meets my baking needs 95 percent of the time.
A sturdy stand mixer
Before I got my KitchenAid stand mixer, I either mixed cookies by hand or with a small hand-held mixer. Both were time-consuming and difficult.
I am so grateful to have a sturdy stand mixer today, I wish I'd invested in one decades earlier.
If you have a stand mixer like this one, you can whip up cookies in a trice. Set the butter and sugar to creaming while you measure and whisk the dry ingredients. SO easy!
If there's any way you can bring one into your kitchen, if you don't have one already, I encourage you to do so. You will save tons of time and energy.
I would take plain stainless steel pans, if I could find them, but these days, it seems non-stick like these is all we can get. They are easy to clean, but you do have to take care never to scratch them.
Good baking pans that spread the heat evenly
Whether you prefer the flat sheets that let you slide cookies off the tray in a trice, or jelly-roll pans with a rim to keep them in--handy when baking with children--a set of three makes cookie day go more smoothly, with less fuss.
They save energy too, because while the first batch is baking, you can fill the other two sheets and pop them both in the oven at once, saving one full baking cycle's worth of energy.
Unbleached baker's parchment, good for us, good for the environment
Good for the environment, good for us, this baker's parchment comes in recycled packaging
Line your baking sheets with baker's parchment
To save on cleanup, line your baking sheets with an eco-friendly baker's parchment. If your baking parchment is like mine, you can compost it!
The If You Care brand sources the wood for its parchment papers from FSC-Certified forests, which means the forests are managed as sustainably as we can get in our current system.
They don't bleach their papers, either, which makes them safer for all of us, whether we are using the papers or live close to the manufacturing plant.
For holidays, special occasions, or just because
Pack these cookies up in Fido jars for a fun, impromptu gift
I've never met a person whose eyes don't light up at the sight of a snickerdoodle. Have you? When they're this easy to make, cookies are just as easy to give.
Pack a dozen or so cookies in a Fido jar--my personal favorite bulk storage solution. The rubber seal keeps them fresh so much longer, which you need when you're cooking with whole wheat flour, since It doesn't contain the preservatives in most conventional flours.
Add a colorful ribbon, and surprise someone in your life with a gift to pick up their spirits, to let them know how special they are to you, for a special occasion, or even during the holidays.
Thank you for visiting this page. I hope you'll let me know whether you tried these cookies and how they compare to your favorite recipe.
© 2014 Kathryn Grace