CocoMond Cookies

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My Bearded Man Boy Husband lacks one highly sophisticated component to perfect a palette capable of fully appreciating the finer things in life, at least from a gourmet perspective.

He was born without a sweet tooth.

It is not so much that he does not LIKE sweets, he just does not crave them and would ultimately rather eat kettle-cooked potato chips or bacon. He does not lack support and will consume, maybe even enjoy, the treat in question, though he mainly responds with complimentary indifference when his opinion of the treat is asked. Thus his opinion fails to offer the instant gratification that comes from the glowing reaction of someone who truly appreciates and loves sweets.

Which brings us to coconut.

My research has shown that dessert items containing coconut are often met with acceptance on the part of the subject i.e. German Chocolate Cake.

The drive to concoct something favored by Bearded Man Husband probably encouraged the impulse to foster the unsweetened slivered coconut in my shopping basket and eventually go through with the adoption. This novelty ingredient purchased at the local Indian Food Market has patiently awaited attention and purpose.

Its presence has remained a welcome familiarity the last few months as I cyclically transfer it from the forefront to the depths of a corner and from shelf to shelf, while searching and grasping for a different ingredient long absorbed by the comforting clutter of the pantry.

I generally keep sweetened, shredded coconut at the ready for whimsical additions, but this ingredient would require more inspiration (and work) for viable use to blossom. Thankfully motivation and inspiration joined forces to result in these texturally satisfying cookies.

Sugary Coconut Almond Toasties

1 Cup Slivered Coconut, Chopped
½ – ¾ Cup Slivered Almonds
2 Tbs. Vanilla Sugar
Dash of Salt

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Add the coconut, almonds, sugar, and salt to a dry non-stick pan over medium-high heat
Use a spatula or wooden spoon to stir the contents around every couple of minutes until the coconut and almonds are nice and toasted and the sugar has browned
When finished, transfer to a plate and allow to cool before introducing to the cookie batter
Placing the plate in the freezer for a few minutes will speed up the cooling process

Full disclosure: I am unsure of the precise amount of time it took to reach the desired level of toastiness, but I would say at least 10 minutes. Feel free to do other things in the kitchen, just keep an eye (and a nose) on it to avoide burning. 

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CocoMond Cookies

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1 Stick Butter (½ Cup), Room Temperature
1 ¼ Cup Dark Brown Sugar
1 Egg, Room Temperature
2 Tsp. Almond Extract
1 Tsp. Vanilla Extract
3 Tbs. Almond Milk
1 ¾ Cup AP Flour
1 Tsp. Salt
1 Tsp. Baking Soda
¾ Cup Semi-Sweet Chocolate Chips
¾ Cup White Chocolate Chips
Sugary Coconut Almond Toasties

Preheat oven to 350°F
Sift together flour, salt, and baking soda
Cream together butter and brown sugar
Add egg, followed by almond extract, vanilla extract, and almond milk
Slowly incorporate dry ingredients with wet ingredients
Fold in white and semi-sweet chocolate chips, followed by the sugary coconut almond toasties
Scoop onto cookie sheets and bake 8-10 minutes depending on preferred doneness (be sure to rotate the trays halfway through baking if they are on both the middle and top rack like me!)

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I prefer to pull my cookies out at the 8 minute mark and allow them to rest a few minutes on the pan before transferring to a cooling rack.

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The just slightly undercooked nature pairs well with the toasty crunch of the coconut and almonds and the melty chocolate.

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Generally I send Bearded Man Husband to work with these Merrily Baked packages in tow so our house does not pile up with endless cookies, muffins, and other confections (I bring some to work as well). I always write down what the treat is and list key ingredients so people know what they are committing to, especially those who might be allergic to nuts or don’t like raisins, etc.

I named these “CocoMond” Cookies to reflect the combination of coconut and almond.

CocoMond à Coconut + Almond

My handwriting failed to translate, because when Bearded Man Boy Husband came home that day he asked me what “Coromond” was. Confused I asked him to elaborate and he said “Those cookies had coromond in them,” to which I said, “No.”

Confused, he pulled out the note and showed me.

I laughed.

“But there is something called coromond. I know there is.”

“Maybe you are thinking of coriander? Or cardamom?”

Blank stare.

“Well, this is an ‘r’!”

Which is why in Blue House these will forever (forever) and always lovingly be referred to as Coromond Cookies. Hehehe.

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