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Coconut Diamonds

04 Oct

”…since progress can never be achieved without sharing, if we are to achieve the highest level, we must be ready to pass on what we have discovered..” Pastry Chef Francois Legras, ECOLE LENOTRE.

The girl is not a Chocolate freak like her dad, and has been asking for cookies a while now…she likes it plain, with no much frills and flourishes…so I whipped up a batch of these..which to my delight, the dad enjoyed as well.

The nutty flavor of Coconut comes right through, this is a Coconut cookie all the way. Quite easy to put together, you need just elemental cookie knowledge to get it right. If you like Coconut and if you like it in a cookie, then this is for you. Not overtly sweet, the sugariness lingers in the background. You can sprinkle granulated sugar on top if you wish.

Ingredients (Adapted from Volume 4,Ecole Lenotre collection: Sweet Buffets)

200 gms salted butter

100 gms Caster Sugar

25 gm egg yolk

200 gm Flour

200 gm shredded Coconut (I used Coconut powder instead and it worked great)

5 gm liquid Vanilla

Directions

Mix the butter and the caster sugar together, then add the egg yolks. Blend and incorporate into the flour,coconut powder, and liquid vanilla.

Shape into 300 gm logs, 60 cm in length. Cut into 1.2-cm slices,using a knife.

Cook for 15 min.s at 177 – 180 Degree C. on parchment lined cookie sheet.

If this is your first time baking a cookie, then these pointers will help:

After you shape the cookie dough into a log, make sure you cut them thick…esp if you are increasing the quantity of sugar in the recipe. Otherwise,it tends to spread making for a very thin cookie that may end up looking like a Tuile.

To compact the log, push the ends of the cylinder firmly toward the center.

You need to chill the cookie dough until very firm before slicing. You may freeze it until firm enough to cut even slices.

Coarse sugar or granulated sugar increases spread in cookies while confectioner’s sugar or fine sugar reduces spread.The finer the sugar the smoother the cookie.

Creaming a mixture until light increases spread.Blending fat and sugar just to a paste reduces spread.

Cookies spread more on heavily greased pans.

Cookies usually become dry due to overbaking as they continue baking after removal from the oven. It is better to underbake as you can always return them to the oven if need be.

Bake the cookies until starting to brown at the edges and set but still soft when pressed in the center. Leave them on the cookie sheets just until they are firm enough to remove and then transfer them to racks.

If this is not a cookie you are looking for, I’d suggest checking the link http://www.realbakingwithrose.com/2007/11/cookie_recipes.html, for a cookie recipe you fancy.

Thanks for stopping by.

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3 Comments

Posted by on October 4, 2012 in recipe

 

Tags: , ,

3 responses to “Coconut Diamonds

  1. Hector Wong

    October 8, 2012 at 7:14 pm

    dear sharon, your diamonds look fantastic. i worked at a japanese bakery for 3 yrs and we made these, as well as plain vanilla and powder sugar ones, chocolate ones, and also almond. all shaped like you do, into a log, and then sliced (much faster than any cookie cutter or gun).

    i write here because i learned an awesome practical thing. everytime you make genoise, make extra, dry the scraps (in the oven or at air room temp for a few days), then run them on the food processor till it is like coarse sugar. use this as part of the batter for your diamonds!!!!!! how much? up to 1/3 of the total ingredients. just do some math and calculate how much butter, sugar, eggs, and flour the genoise scraps have, and subtract from your recipe, or just go by taste. they are AWESOME.

     
    • Flavor Rules

      October 9, 2012 at 5:48 am

      Yes Hector

      Awesome tip, thanks a bunch….will surely keep this in mind and do so the next time I make them…do they work for all cookies or only for these?

       

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