Coconut and coffee are a perfect combination. The sweet mild flavor of the coconut gets a nice deep somewhat bitter kick from the coffee. I like to bake with instant espresso powder. That may sound strange – I really don’t enjoy a cup of instant espresso! – But if you bake with the powder it leaves a nice strong coffee flavor and cookie dough stays nice and firm because you don’t add moisture. In my variation on the traditional chaclama cookie from Oman I combined it with some candied orange peel and the result is a tasty grown up cookie. You can bake this coconut coffee cookie for about 15 minutes for a crispy outside and chewy inside, or leave it in the oven for about 5-7 minutes more for a completely crunchy cookie. Store these cookies in a air tight tin or they will lose their crunch very quickly.
Coconut and coffee cookie
For about 15 cookies
200 grams desiccated coconut
½ can of sweetened condensed milk (about 150 grams / 7 oz)
1 heaped teaspoon instant espresso powder
25 grams (⅓ cup) candied orange peel, chopped finely
15 grams / 1 tbs soft butter or coconut oil
pinch of salt
½ teaspoon of baking powder
Preheat the oven to 175°C / 350°F. Combine all the ingredients in a large bowl.
Mix into a sticky dough and leave to stand for about 5 mins.
Wet you hands slightly and form the dough into about 15 crosses. Place them on a baking tray lined with baking paper. Bake in the middle of the oven for 15-20 mins. until golden and done.
Take from the oven and leave to cool on the baking tray.
This post is also available in: Dutch