COCONUT SCONE COOKIES
Coconut Scone Cookies are a coconut lover's favorite!
Provided by Mary Younkin
Categories Dessert
Time 25m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Line a large baking sheet with parchment. Combine the flour, baking powder, salt, and sugar in a medium-size mixing bowl. Stir with a fork to combine.
- Grate the cold butter and add the butter shreds to the flour mixture. Use a fork to mix the butter into the flour until it's evenly dispersed and approximately pea-sized.
- Stir together 1/3 cup coconut cream, vanilla, and coconut extracts. Add the liquids and stir until a loose, dry dough forms. Add additional cream, only if needed. Gently fold in the coconut.
- Use a medium scoop to portion 12-18 balls of dough onto a lined baking sheet. Press the cookies together with your hands, if the dough is crumbling. Bake for 18-20 minutes and remove from the oven when very barely browned on the bottom, taking care not to brown the tops of the cookies.
- Transfer the cookies to a wire rack. While the cookies cool, combine the powdered sugar, milk, and coconut extract in a small bowl. Whisk until smooth. Add more cream or milk, just a few drops at a time, as needed to thin the glaze.
- Drizzle the glaze over the cooled cookies and immediately sprinkle with coconut. Store in an airtight container. Enjoy!
Nutrition Facts : Calories 152 kcal, Carbohydrate 23 g, Protein 1 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 59 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
COCONUT SCONES
Steps:
- Prepare the ingredients by grating the butter, then mix together the coconut milk, egg, and coconut extract. Place both the butter and liquids back in the refrigerator.
- In a large bowl, sift together the flour, baking powder, shredded coconut, and sugar. If time permits, allow the mixture to cool for a while in the refrigerator or freezer.
- Have a large cookie pan lined with parchment paper ready to be used.
- Using your hands or a fork, rub the butter in the flour until the flour is fully coated with the butter and the mixture resembles slightly wet sand.
- Pour in 3/4 of the liquid mixture and use a wooden spoon, a fork, or a rubber spatula to mix in the liquid and hydrate the flour. If you notice there is some dry flour that does not mix in drizzle in a little more of the liquid. Depending on the flour brand, humidity, and the conditions of your kitchen you might use only 3/4 of the mixture or all of it.
- Once the dough has come together, divide it into equal parts and shape each into a 5"x3" rectangle.
- Use a knife to cut each rectangle into two squares and each square into two triangles. Line the scones on the prepared cookie pan.
- Place the pan in the freezer (or refrigerator) while you heat the oven to 400F. (or up to 8 hours).
- Brush the scones with any coconut milk you have left over and bake for 15-18 minutes or until the bottom edges are golden brown.
- Remove from the oven and allow to cool before glazing,
- To make the glaze, mix the coconut milk with the powdered sugar and mix until smooth. If needed, use more coconut milk. (Light coconut milk will dissolve in the sugar faster so start by adding 2 tbsp)
COCONUT SCONES WITH COCONUT GLAZE
This is the winning recipe from the Food Network Magazine's August/September 2009 secret ingredient recipe contest. It was submitted by Stacy Rae Garwood of Temecula, CA. Stacy's triple dose of the secret ingredient--coconut milk, coconut extract and shredded coconut--separated her from the pack. The glaze is just sweet enough that you don't need jam.
Provided by Crafty Lady 13
Categories Scones
Time 45m
Yield 20 scones
Number Of Ingredients 14
Steps:
- Make the scones: Preheat the oven to 400°F Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar an shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
- Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans, do not overmix.
- Scoop 2"-3" mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
- Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
Nutrition Facts : Calories 403.4, Fat 28.9, SaturatedFat 15.1, Cholesterol 78.9, Sodium 267.7, Carbohydrate 32.5, Fiber 2.2, Sugar 10.1, Protein 5.7
THE ULTIMATE COCONUT SCONES
I'm now 32 years old and I've never tasted/baked scones. But 2 weeks ago I made a recipe and loved it. So now I'm in search of great looking recipes for scones. And this one seems to be delish and also I love coconut. From the blog Heather's Dish
Provided by Boomette
Categories Scones
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
- In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
- Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
- Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!
Nutrition Facts : Calories 428.3, Fat 22.7, SaturatedFat 18.5, Cholesterol 19.1, Sodium 364.1, Carbohydrate 53.6, Fiber 3.2, Sugar 26.4, Protein 4.7
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