Amazing coconut slice and bake cookies filled with nutmeg and coconuts
There are about 1, 2, 3, 4, 10 different biscuit and cookie dough in my mother’s freezer right now. We about having a party.
Theme: biscuits and cookies Christmas jam!
Oh, coconut slice and bake cookies! Goodness me!
Slice and bake cookies are just easy, damp everything together, form a log, chill and bake. These are very crisp around the edges, chewy and filled with flavour. I think the Christmas flavours here is firstly nutmeg and secondly vanilla. Though vanilla has become a classic ingredient in baking. Every pound cake, doughnuts, biscuits, bread and any baked good you get during Christmas here has nutmeg.
For the ingredients, there are the usual fat (butter or margarine), sugar, egg, and the two flavours; nutmeg and vanilla. We start with pulsing coconut flakes and sugar together with a blender and food processor. This makes the coconuts flakes a bit fine, and blends easier with the dough. After mixing the dough which will be slightly sticky, lightly flour a work surface and form a log with the dough. Chill the dough for two hours or more. The dough should be firm enough to easily slice.
Now who is ready for the party?
- 1 1/2 cup/ 180g pastry or all purpose flour
- 1/4 teaspoon grounded nutmeg
- 1/4 teaspoon salt
- 2 cups/ 144g coconut flakes
- ½ cup/ 100g granulated sugar
- ½ cup/113g margarine or butter
- 1 large egg
- 1 teaspoon vanilla essence/ extract
- Optional: sugar and coconut flakes for sprinkling
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Whisk together pastry or all purpose flour, nutmeg and salt together, set aside.
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With a food processor or blender, pulse granulated sugar and coconut flakes together. Empty the coconut sugar mixture into a mixing bowl, add margarine or butter, egg and vanilla and mix till combined.
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Form the dough into two 12 by 1 1/2 inch logs. Sprinkle sugar and coconut flakes all over the cookie logs. Wrap them tightly in plastic wrap and refrigerate until firm, about two to three hours or up to two days.
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Preheat an oven to 180˚ C or 350˚ F. Line a baking sheet with baking or parchment paper, set aside
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Cut the logs into about 3/8 inch thickness and place on baking sheets, spacing them apart. Bake for 15 to 18 minutes until golden. Cool for a minute on the baking sheets and transfer the cookies to a rack to cool.
