The above searches through our website. Click here to search through our online store.

Contest-Winning Coconut Cookie Recipe

allagash coconut cookies hibernal fluxus

Spoiler Alert: Federico was this year’s cookie-and-beer pairing contest winner with his coconut cookies. The beer pairing this year was Hibernal Fluxus 2017, a saison milk stout featuring Notes of coffee and chocolate, with hints of tropical fruit and rustic spice. Below, you’ll find Federico’s recipe, perfect for chilly evenings and holiday celebrations.

Enjoy!

INGREDIENTS

   * 1 cup unsweetened shredded coconut

   * 1 1/2 cups (3 sticks) unsalted butter, room temperature

   * 1 cup plus 1 tablespoon sugar

   * 1 1/4 teaspoons coarse kosher salt

   * 2 teaspoons vanilla extract

   * 2 2/3 cups all purpose flour

   * 1 cup ~70% dark chocolate (You can use lighter if that’s your preference)

allagash coconut cookies

PREPARATION

   * Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 4 minutes. Cool completely.

   * Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together; divide in half. Roll each half into a log; wrap each in plastic and chill at least 1 hour.

   * Preheat oven to 325°F. Line 2 rimmed baking sheets with parchment paper. Cut each log into 1/2 inch slices. Transfer cookies to prepared baking sheets, spacing 1 inch apart.

   * Bake cookies until light golden, about 15 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely.

   * Melt dark chocolate using a double boiler and drizzle over cookies. Allow chocolate to harden before serving.

Pin It on Pinterest