- Dish type
- Biscuits and cookies
- Coconut biscuits and cookies
Given to me by old friend. Very crunchy and more-ish.
14 people made this
- 200g sugar
- 125g self raising flour
- 75g desiccated coconut
- 1 egg
- 125g butter
- zest of one lemon
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Preheat oven to 200 C / Gas 6. Line a baking tray with baking parchment.
- Cream butter and sugar. Add egg and zest and beat well. Add sifted flour and coconut.
- Roll into small balls and press on tray with fork. Bake for 15 minutes, until golden.
Reviews & ratingsAverage global rating:(8)
Reviews in English (9)
Oh yum I make these from my mum's recipe which just added vanilla and lacked the lemon, but it had the cherries and my mum always used to give me a glacé cherry my mum called them melting moments, probably because that's how quickly they were gone!-13 Feb 2014
Thank you for this recipe iv made it a few times now, all the family like them. Iv even omitted the cocnut and made choc biscuits and cinnamon biscuits and even ginger one's with this recipe they are delish and they don't last long in my house......-03 Apr 2013
made these today, only thing was i didn't have any coconut so i added ground rice instead, they are so nice will deff make them again and can't wait to make them with coconut too, really nice biscuit, thank you roejen for this delicous recipie-24 Mar 2013
Indulgent Sourdough Molasses Cookies Recipe
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Soft and chewy Sourdough Molasses cookies are delectable. My family loves these flavorful molasses cookies. And they use up your sourdough discard.
These cookies are perfect for the lunch box and after school treats. They will hold up well and are not too messy.
I have had cravings for molasses cookies for months. My mom and grandma made molasses cookies when I was a kid.
I have my Grandma&rsquos recipe book. but I could NOT find her molasses cookie recipe.
I invited Mom over. We sorted through all the bits and pieces of paper recipes grandma had taped into her cookbook. Many had faded and disintegrated so it wasn&rsquot easy.
We finally found the recipe. Mom gave me tips on just how they are made to Perfection.
soft textured, crinkly and full of good chew.
We baked and ate molasses cookies and remembered all the good things&hellipand then I got my sourdough starter out.
Crispy Coconut Chocolate Snaps
The war between my love of dessert and my new swimsuit rages on. I’ve totally eliminated sweets in the past, and it made me question my whole existence – I’m a sugar fiend, always have been, always will be. And life is too short to deny yourself a little bit of the good stuff. For me, indulging more cleverly gives me twice the satisfaction: finding a treat that isn’t calorie-loaded but still tastes amazing makes me feel pretty smug. I like this logic from Little Britain:
That was my approach with these coconut snaps, anyway. They turned out so satisfyingly crispy and crunchy, with that toasted coconut/dark chocolate combo that’s impossible to say no to… I never even stood a chance against these little guys. They’re just so damn snackable.
BUT, my friends, they only clock in at 90 calories each! So honestly, I don’t even feel bad that they’re all gone. I think my “twice as much” logic is sound. They’re like the skinny version of that heart-stopping coconut pie I had in Paris.
These were adapted from an ice cream sandwich recipe by Donna Hay (and who am I to stop you from putting a scoop between two of these crispy delights?) but I like them all on their own – crunchy, toasty edges and ever-so-slightly chewy middles, with just enough of a chocolate hit to tame your inner Cocoa Beast. And they stayed nice and crisp for well over a week in a container on my counter, which negated the whole “I gotta eat these before they go bad” argument.
Feel free to dress these up however you like! A white chocolate drizzle would be lovely, as would sandwiching two with raspberry jam (or macadamia butter!), or you can skip all that and just enjoy them in all their straight-up coconut glory. Any way you look at it, you’re in for a treat.
This past week my sister flew out to California from Virginia to spend the week with us. Well, spend the week with us AND go to Disneyland. Sometimes a little bribery goes a long way.
We had an incredible vacation and created memories that will keep us going until we can fly her out again. Yesterday was the last day of her stay with us and Reece and Bryce were sniffling in the car on the way back from the airport. It’s hard for all of us to not be close to Ashley and her husband but it sure makes us cherish the time we do get to spend together.
As you can imagine, we did a heck of a lot of eating at Disneyland. A LOT. But, in an effort to cut costs, I like to pack snacks and treats so we’re not having to stop every 10 minutes to buy something for my hungry little guys.
These bars were a HUGE hit with everyone and I know you and your family will love them too.
I am a huge fan of butterscotch and together with coconut and chocolate it’s something truly magical. The bars are made with a layer of sweetened condensed milk in the center creating a fabulously gooey center that is truly irresistible.
The cookie part of these bars includes oats which adds a ton of texture and overall chewiness to the bars and also makes them quite filling. Perfect for an on-the-go treat.
I truly hope you are creating wonderful memories with your family this summer. And if you’ve got a road trip coming up, make some of these bars, you won’t regret it!
WHAT ARE SESAME SNAPS?
Sesame snaps are thin crisps made from sesame seeds and sugar or honey, and sometimes other seeds or dried fruit. As a snack or a treat, sesame snaps or sesame candy are popular in the Middle East, Asia, Mediterranean and even Eastern European cultures. In Greece and Cypress, they are known as pasteli in Poland, as sezamki, which is similar to the name I knew them back in my childhood
In Australia and the UK, they’re known simply as sesame snaps and they come as 4 thin crisps wrapped in that annoying single-used plastic packet. They taste nutty or seedy and have that lovely sweetness, often with a hint of honey. Sesame snaps are great for lunchboxes, movie snack, hiking, road trips, and pre and post-workout.
The commercially available version is made with sesame seeds, glucose syrup and sugar. Because I love them so much, I wanted to create a healthier version with more natural sweeteners. I used a little brown rice syrup and a touch of honey (you can use maple syrup) which hold the sesame seeds together. I also added a little shredded coconut, vanilla and pumpkin seeds.
These sesame snaps are a great source of fibre and minerals such as calcium, magnesium, iron and zinc.
Low Carb Gluten-Free Ginger Snaps Cookies Recipe
This gluten-free ginger snaps recipe tastes like the real thing! You only need 6 ingredients and one bowl to make these easy low carb ginger snaps cookies.
Click underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
- 6 tbsp Butter (softened can use coconut oil for dairy-free, but flavor and texture will be different)
- 1/3 cup Besti Brown Monk Fruit Allulose Blend
- 2 tsp Cinnamon
- 1/2 tbsp Ground ginger
- 1/4 tsp Sea salt
- 1 tsp Vanilla extract
- 2 1/2 cups Wholesome Yum Blanched Almond Flour
Sara Louise’s Keto Ginger Snaps
These keto ginger snaps are just so snackable that you could easily eat far more of these tasty ginger snaps than you really ought to. We are not trying to over tempt you though. Just saying that you could well fall in love with this low carb ginger snaps recipe and be prone to over munching.
The keto ginger snaps are similar to ginger biscuits really, I always used to devour them as a young child watching teatime television and remember them fondly. Fast forward a few years and this is my low carb version of that same recipe.
Eat these keto ginger snaps as a tasty daytime snack or as a dessert after a main meal. The choice of how to munch these ginger snacks is really all yours. As always let me know what you thought of this keto ginger snaps recipe in the comments or in our Facebook group. I always love your feedback. These ginger snaps can be baked ready to eat in under 25 minutes, how cool is that.
Keto sesame snap ingredients
Here is all you need to make either of our keto sesame snap versions.
Please check the two recipes cards at the bottom of the post.
I have updated the original recipe with one that is hard like toffee but softens in the mouth to a chewable keto sesame candy bar.
- For cookies:
- 1 stick unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 3/4 cup sweetened flaked coconut
- 3/4 cup rolled oats
- 1/4 cup all-purpose flour
- For decorating:
- 3 ounces fine-quality bittersweet chocolate, finely chopped and melted
- 3 ounces fine-quality white chocolate, finely chopped and melted
- Equipment: 2 (17-by 11-inch) nonstick bakeware liners such as Silpats 2 heavy-duty sealable bags
Coconut Cardamom Burfi Recipe & The Sweet Swap
Oh wow, I can't believe that today is the official launch date of The Sweet Swap . Amanda from Chew Town and I have been working hard to bring this event to bloggers across Australia. May 1 seemed so far away back in January when we first started to work in earnest on this project.
Last Friday we started to sneakily slip The Sweet Swap details into our social media. Giving you guys a heads up that it was coming. We couldn't help it, both of us are just so excited about this event.
So what is The Sweet Swap?
The Sweet Swap is an online event for Australian food bloggers which results in packages of sweets arriving on your doorstep and a few new friendships formed.
Each food blogger is matched with three other bloggers and sends off parcels of homemade lollies to their matches. In return three parcels of lollies arrive on your doorstep. Post about the experience and receive sweet inspiration from your fellow bloggers.
Registrations Open - Wednesday 1 May 2013 (TODAY!!)
Matches Sent - Monday 17 June 2013
Swapper Mail - by Wednesday 3 July 2013
Recipe and Experience Posts Live - Monday 15 July2013
The Sweet Swap Event Round Up - Friday 26 July 2013
Both Amanda and I are hoping that The Sweet Swap becomes one of the most anticipated events on bloggers' calendars. An event that brings bloggers together from across Australia.
We know that bloggers have big hearts and we thought why not support a worthy cause while we are all having some fun? We are thrilled to announce that The Sweep Swap will be proudly supporting Child Fund via a small registration fee ($5.80). By registering for The Sweet Swap you'll be providing three banana shoots to families in Uganda. This is the beginning of a mini banana plantation that will provide families with delicious and nutritious bananas for their children for years to come!
If you are not specifically a food blogger, that doesn't mean you are excluded from joining in the fun. We welcome all lifestyle blogs that also involve food in some capacity You may even be a tech blogger that has a food passion!
You can register here from today.
To celebrate the launch today I decided to make a quick and easy version of the Indian sweet, Burfi. I first saw this recipe on SBS' Food Safari and have been wanting to make it ever since So quick, so simple, ever so easy and delicious.