Coconut Mums Recipe
Coconut Mums are delightful, soft, and slightly chewy cookies that are rich in coconut flavor. They are often enjoyed with tea or as a sweet snack, with their coconutty goodness making them irresistible. Here’s how you can make these delicious treats at home.
Ingredients:
- 1 ½ cups sweetened shredded coconut
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup coconut milk (optional for extra flavor)
- Optional: ½ cup chopped nuts (pecans or almonds work well)
- Optional: ½ cup chocolate chips or dried cranberries for a variation
Instructions:
Step 1: Preheat the Oven
Before you begin mixing your ingredients, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure an even bake.
Step 2: Toast the Coconut (Optional but Recommended)
If you want a more robust coconut flavor, you can toast the shredded coconut before incorporating it into the cookie dough. Spread the coconut on a baking sheet and bake it in the preheated oven for about 5-7 minutes, stirring occasionally. Keep an eye on it to avoid burning, as coconut can toast quickly. Once golden and fragrant, remove it from the oven and let it cool.
Step 3: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents, ensuring your cookies rise perfectly.
Step 4: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with both the granulated sugar and brown sugar. Use an electric mixer on medium speed to cream the ingredients together until the mixture is light and fluffy. This process usually takes about 2-3 minutes. Creaming the butter and sugar together introduces air into the dough, resulting in a light texture.
Step 5: Add the Egg and Vanilla
Once the butter and sugar are well combined, add the egg and vanilla extract. Beat again until the egg is fully incorporated into the mixture. If you’re using coconut milk, add it at this stage to intensify the coconut flavor and create a softer dough.
Step 6: Combine the Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Beat on low speed until just combined. Avoid overmixing, as this can result in dense cookies. The dough will be relatively thick, but that’s normal.
Step 7: Fold in the Coconut and Optional Add-ins
Using a spatula, gently fold in the shredded coconut (and toasted coconut if you opted for that). If you’re adding chopped nuts, chocolate chips, or dried cranberries for extra texture and flavor, fold them in at this point as well. These optional ingredients give the cookies a nice contrast in texture and flavor.
Step 8: Shape the Cookies
Scoop tablespoon-sized portions of the dough and roll them into balls using your hands. Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches of space between each one. You can gently press down the tops of the cookies to flatten them slightly, as they won’t spread much during baking.
Step 9: Bake
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies turn a light golden brown. The centers of the cookies will still appear soft, but they will firm up as they cool. Avoid overbaking to keep the cookies chewy.
Step 10: Cool
Once the cookies are done, remove them from the oven and let them sit on the baking sheets for 2-3 minutes. This allows them to firm up slightly. Afterward, transfer the cookies to a wire rack to cool completely.
Serving Suggestions:
Coconut Mums are delicious on their own, but you can serve them with a dollop of whipped cream or a drizzle of chocolate sauce for a decadent treat. They pair wonderfully with a cup of tea, coffee, or even a glass of cold milk.
Variations:
- Tropical Twist: Add some chopped dried pineapple or mango to give your Coconut Mums a tropical flair. A sprinkle of lime zest in the dough can also enhance the tropical notes.
- Coconut-Chocolate Combination: Drizzle melted chocolate over the cooled cookies or dip half of each cookie in chocolate for a more indulgent version.
- Nutty Delight: If you’re a fan of nuts, add a variety like chopped macadamia nuts or cashews for a crunchy contrast to the soft cookie texture.
Storage:
Store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. You can also freeze the baked cookies for up to 2 months. Just let them thaw at room temperature when you’re ready to enjoy them.
Tips for Perfect Coconut Mums:
- Don’t Overbake: The key to chewy Coconut Mums is not overbaking them. Once the edges are lightly golden, remove them from the oven even if the centers seem soft.
- Toasting Coconut: Toasting the coconut elevates the flavor by bringing out its natural sweetness and nuttiness. It’s an extra step but worth the effort if you’re a true coconut lover.
- Room Temperature Ingredients: For the best results, ensure that your butter and egg are at room temperature before starting. This helps create a smooth, well-mixed dough.
Conclusion:
Coconut Mums are a fantastic option for coconut enthusiasts looking for a chewy, flavorful cookie that’s easy to make. Whether you enjoy them plain or with a fun twist like chocolate or nuts, these cookies are sure to become a household favorite!
