Hi, welcome to our recipe blog. Here you can get an overview on just how to make very yummy Coconut Scone Cookies dishes. The production process is really simple, you simply require to follow the techniques that we have composed on this web page. The adhering to are the stages of exactly how to prepare Coconut Scone Cookies. Please adhere to the directions well.
Coconut scone cookies are delicious fresh from the oven at a big family breakfast. They also make a great “grab and go” breakfast for busy mornings and a tasty mid-morning or afternoon snack. Make sure you set one or two (or three or four) aside for yourself to enjoy with a hot cup of coffee or tea before the kids eat them all up!
Ingredients
- 1 cup all purpose flour *
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup raw sugar
- 1/4 cup cold butter
- 1/3 cup, plus 1-2 tablespoons coconut cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup sweetened shredded coconut, toasted
GLAZE INGREDIENTS
- 1 cup powdered sugar
- 1 1/2 – 2 tablespoons milk
- 1/4 teaspoon coconut extract
- 1/4 – 1/2 cup sweetened shredded coconut, toasted
* GLUTEN FREE ALTERNATIVE
- 1/2 cup, plus 3 tablespoons brown rice flour
- 1/4 cup tapioca starch
- 2 tablespoons potato starch
- 1/2 teaspoon xanthan gum
Instructions
- 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.
- For full instructions please see : barefeetinthekitchen.com
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