Banana Coconut Chocolate Chip Muffins

I’m not gonna lie – I’d completely forgotten about this recipe. I was planning on posting something different when I came across the pictures of these muffins, which had me all confused. The time stamp on them tells me I made these mid-August, but it took me a while before I remembered. Ah, well, we’re all getting a little older, I guess. After racking my brain for a little bit, and finding the piece of paper which I’d hurriedly written the ingredients on, I vaguely recall making these.

I mostly remember tasting them and going “yummmm”, though. These were really good! I love me some coconut, and it goes really well with the banana. And everything goes well with chocolate, so this couldn’t not be a success. All those great ingredients do make for a bit of a long name, though; it’s quite a mouthful. Have I made that pun before? I must have.

Shenanigans aside – these muffins are delicious, and done in a jiffy. Enjoy!

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White Chocolate Blondies with Mango and Coconut

I spent the last couple of days at my aunt’s place for some sleepover fun. We’ve been doing this every so often since I was a child, and I’m so glad we’re still having these weekends now that I’m grown up (ha, “grown up”, that sounds weird). She’s one of my favourite people in the world and those weekends are always tons of fun. Most of the time we don’t even really do that much – we just walk through town, do some groceries, eat a lot of great food, watch a film or two and talk for hours.

This time, though, we both figured that it might be fun if we baked something together. So we started brainstorming, and I suggested we could bake blondies – white chocolate brownies. Then she said “I think mango would go really nice with that” and we also came up with the idea of adding some coconut, and voilà, a new recipe was born.

And let me tell you, these blondies turned out really good. They’re fluffy on the inside, with a subtle white chocolate and coconut taste and bursts of mango, and the crust is perfectly crisp as well. Funnily enough the taste of coconut only really comes through when the blondies have cooled down completely. Even then, though, it’s still quite subtle, so if you want more of a coconutty taste, I think adding 20 or 30 grams more dessicated coconut would do the trick.

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Coconut and Chocolate Christmas Cookies

It’s almost Christmas! Are you as excited as I am? I love Christmas, and all the good food and company and cosiness that comes with it. I think it’s my favourite time of the year (although I’ve said that before…). I figured I should come up with a nice Christmassy recipe before the day actually arrives, so yesterday I thought of these coconut and chocolate Christmas cookies, which you can use as decoration for your Christmas tree as well!

I’m quite proud of these cookies, since I’m not that much of a cookie expert, and precision isn’t my strong suit when it comes to baking and decoration. For a while it seemed as if they weren’t going to work out very well, as the dough was a bit too dry, but that was easily fixed! The coconut flavour comes through very subtly, and the chocolate complements it nicely.

What with it being winter and all, the sun started setting before 4pm today, so it was already pretty much dark out when I had to take pictures of the final result. Even though I love Christmas, I do hate that early sunset… The pictures turned out pretty okay, though, I think, so it’s all good!

Hopefully you’ll like these delicious cookies just as much as I do, and before I forget: Merry Christmas, everyone!

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Hazelnut Coconut Cookies (Cookie Rookie)

Remember that project I started a few months ago, called Cookie Rookie? No? I barely did, either, to be honest. The last Cookie Rookie attempt dates back to February, and I wasn’t really pleased with how those chocolate chip cookies turned out. However, despite having decided that cookies are perhaps not entirely my thing, I felt the urge to bake some this weekend, anyway.

I decided to more or less start from scratch again with the recipe, instead of basing it on my previous attempts, since I felt there was something not quite right with the base of those recipes. And I figured it out quite quickly; too much butter. I’m not a big fan of butter, so this time I only used 125 g of butter, which turned out to be a great decision! The chopped hazelnuts and flaked coconut also make for a wonderful combination, and these cookies generally turned out really delicious!

I’m quite proud of myself for figuring out this recipe on my own, despite being a cookie rookie. I hope you also enjoy these Hazelnut Coconut Cookies if you decide to make them!

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You’ll need… (for about 30 cookies)

– 125 g butter

– 180 g light brown (caster) sugar)

– 1 egg

– 1 teaspoon of vanilla flavouring

– 225 g plain flour

– pinch of salt

– 60 g hazelnuts, chopped

– 75 g shredded coconut

– parchment paper (or a silicone baking mat)

– baking tray

– and an oven, of course! These cookies need to be baked at 180 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Mix together the butter and sugar First of all, you need to mix the butter and the sugar together in a bowl. I didn’t melt the butter this time, as it was already at room temperature and quite soft. While I normally use a whisk when I’m making cookie dough, I decided to use an electric mixer (with dough hooks) this time, because I figured the dough would become quite solid and difficult to mix with just a whisk.

2. Add the egg, vanilla flavouring, salt and flour Next up, you have to add the egg and the vanilla flavouring to the mixture and mix it all together. Then, sieve the flour above the bowl (preferably in parts) and add the salt and, once again, mix it together. You’ll have quite a solid dough by now.

3. Add the hazelnuts and flaked coconut Now, add the chopped hazelnuts and the flaked coconut to the dough, and (you guessed it) mix. The electric mixer will probably have to work quite hard by now because of the firmness of the dough, but doing it this way is the easiest. I tried to use a spoon first, but that just doesn’t really work for mixing these last ingredients with the rest.

P10100934. Divide the dough over the tray and bake! Then it’s time to line your baking tray with the parchment paper, and divide the dough in little balls over the tray. I thought these cookies would spread out quite a bit while they were baking, but that wasn’t the case, so I suggest you put the cookies on the tray in the form you want them to end up in, more or less. Do leave some space between them, though! Once you’ve done that, put the tray in the oven and bake the cookies for 13-14 minutes or until they’ve turned slightly golden brown around the edges.

Let the cookies cool for a few minutes before putting them on a cooling rack to cool completely. And that’s it! I hope you enjoy these delicious cookies as much as I do!

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