Coconut Cookie Bark
HB-6597 · Hand-built original
One giant thin cookie pressed into a 10-inch round, part chewy macaroon and part crisp shortbread, baked golden and broken into shards of bark.
DessertMakes one 10-inch cookie136 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: melted
Servings:10quantities adjust to match
Ingredients
- 8 Tbsp. (4 oz) unsalted butter, melted
- ⅔ cup plus 2 Tbsp. (6¾ oz) granulated sugar
- 1 tsp. coconut extract (optional)
- 1 tsp. vanilla extract
- ½ tsp. fine sea salt
- ½ tsp. baking soda
- 1 cup all-purpose flour
- ½ cup unsweetened finely shredded coconut
Method
- Set a rack in the centre of the oven, heat it to 350°F and line a large rimmed baking sheet with parchment paper.
- Whisk the melted butter with two thirds of a cup of the granulated sugar in a large bowl for about 30 seconds until the two are well combined.
- Whisk in the coconut extract if you are using it, along with the vanilla extract and fine sea salt, until the mixture looks smooth.
- Whisk in the baking soda, then fold in the all-purpose flour and finely shredded coconut with a spatula until just mixed; the dough will be thick and a little crumbly.
- Tip the dough onto the prepared sheet and press it out into a thin, even round just under a quarter inch thick and roughly 10 inches across, pinching any crumbly edges back together with your fingertips.
- Sprinkle the remaining 2 tablespoons of sugar over the top of the round and press it in lightly with your palm.
- Bake the cookie for 18 to 20 minutes until it is golden brown and firm to the touch, leave it to cool completely on the pan, then break it into pieces with your hands.
Nutrition (per serving, where published)
136 kcalCalories
2.2 gProtein
30.9 gCarbs
0.5 gFat
0.1 gSaturates
0.5 gFibre
0.5 gSugars
32 mgSodium
0 mgCholesterol
43 mgPotassium
5 mgCalcium
1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data