What a whirlwind life can be! Actually, I feel like for me I’d be in much more shock if things were calm. And it’s time for another Secret Recipe Club. Which is always fun for me to explore a usually new-to-me blog and support fellow food lovers, bakers, recipe makers, and friends out there. Honestly, I love the fact that it gives me a chance to be part of the community.
October kicked my trash. That is no exaggeration. We rounded out the month by a sudden onset of a nasty virus and pneumonia for sweet baby K, which resulted in a 72 hour stay in the hospital, then coming home and basically continuing the hospital care for another three days (thankfully, even though she got off the oxygen a few months ago for her heart, we still have all our equipment! So the only thing we had to really keep up on differently from the hospital was to get her drinking.).
Anyway. Where am I going with all this? Frankly, just that even though this month’s Secret Recipe Club crept up on me through a whole series of unfortunate events, I was still able to call a hail Mary and make a recipe from Easily Good Eats, my blog assignment for this month, and make it in under the wire. To tell you how the month went, I had this great plan to make this Dulce de Leche Lava Cake (and still will be when I come up for air, because, seriously, DDL as a lava cake?! YES PLEASE!).
Obviously what you are seeing here however is not a DDL Lava Cake. Instead, I had to choose something super easy and simple… not to say I didn’t complicate it, because I just wouldn’t be me if I didn’t! I found this recipe for Easy 4-ingredient Coconut Cookies. They looked crisp and a little buttery and really good. They actually remind me a bit of the Coconut Butter Thins we did back in the day for Tuesdays with Dorie.
The original recipe calls for only four ingredients, relying on a favorite short-cut of mine as well, self-rising flour plus some coconut, sugar and butter. Easy enough.
Until you are me. Then you have to fiddle with things. I can’t help myself. It’s a documented condition.
OK, I have no idea if it is, but I totally wouldn’t be surprised – like DFS – Dysfunctional Fiddling Syndrome. There ya go.
The original cookies looked like a fairly crisp biscuit type cookie, which ordinarily I’d have no argument with. Except about a month ago I broke a cardinal rule and chewed a gum ball. I know this seems way off track, but bear with me. Said gum ball caused a *lovely* now month long flare up of my TMJ and chewing hurts. Really hurts. I’m on constant ibuprofen so the thought of trying to eat anything crunchy is seriously out of the realm of possibility for now. Unless I just cause another flare up.
ANYWAY. This is what I get for late night writing.
The point is, I really wanted a soft, tender cookie. A treat I could still enjoy when I’ve been so limited lately. I started making the cookie dough and saw that it was a pretty fun recipe because it was actually more of a formula. So much room to play there.
So, if you want a crunchy biscuit and the ability to make as large or small of a batch as your little heart desires, head over to the original version here.
If you want to have a soft, only slightly chewy, cream cheese dough with vanilla bean and some chocolate chips and coconut cookie. Look no further.
I will warn you of four things: (1) This is really easy to make, (2) You’ll never hear me say this again, but the chocolate chips are totally unnecessary and (3) the dough with just the cream cheese, coconut and vanilla bean paste is one of the absolute most heavenly cookie doughs I have ever tasted, and (4) 1-3 make this really dangerous because with no eggs in the batter it was reeeeeaaaalllllyyy tempting to just dig in with a spoon and eat the cookie dough.
Which may still happen. Let me just say, even though I added a couple of ingredients, these cookies are still ridiculously easy to make. I at least didn’t muck that up.
On to November. I’d say “bring it” like a battle cry, but frankly, I’m afraid of what would happen! Here is to an uneventful month! 🙂
Coconut Cream Chocolate Chip Cookies
Adapted from Easily Good Eats
- 1 8-ounce package cream cheese, room temperature
- 1 cup cane sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 cup packed sweetened, flaked (finely grated) coconut
- 1 1/2 cups self-rising flour
- 1 cup semisweet chocolate chips
- Sugar for pressing the cookies
Preheat the oven to 350 degrees F. Lightly oil or use parchment on a large baking sheet. Set aside.
Place the cream cheese, sugar, vanilla and coconut in a large mixing bowl and beat to combine until soft and a little fluffy – about 3 minutes.
Add the flour and combine on low speed until just mixed in.
Add the chocolate chips on low speed and combine until just mixed.
Scoop tablespoon size balls of dough about two inches apart onto the prepared cookie sheet. Use the bottom of a glass dipped in a bit of sugar to press the dough balls down to about 1/2 inch thick.
Bake the cookies for 10 minutes until just lightly golden. Allow the cookies to rest on the baking sheet for 3 minutes then move to a cooling rack.
Makes 30 small cookies (about 1 1/2 – inch across)