Welcome to a Special Edition of Into the Kitchen with MMJ, though this time is a little different. Over the last few months we have been doing some throwback posts, bringing some of our older content to the present. One of these recent posts contains an award-winning recipe that I had to try: Coconut Island Cookies!
This edition we will be deviating from my normal format (see my last post of a Good Friday meal). Firstly, this recipe does not come from MMJ, but from Sister Mary Carol (Maria José) Cannon. I am also not going over the recipe in detail like usual, because we have a whole post about that! Instead, I’m going to feature my best recreation of the Coconut Island Cookies and talk about just how delicious they are!
What Did We Think?
These Coconut Island Cookies are a great balance between the chocolate and coconut flavors (natural friends), without being super sweet like most modern desserts. The cookie itself was a bit dry after being baked, but that may be user error on my part. What I like most is the use of Sour Cream in both the cookie and the frosting. It adds a bit of a subtle tang to the cookie, making the flavor a bit more complex and interesting.
Chef Notes
The coffee in the Coconut Island cookies is mostly there to melt the chocolate into a smooth paste. However people who are sensitive to the flavors can pick it out. If you don’t want this flavor, you can substitute with warm water or milk, and it should not alter the cookie too much.
Also be careful about baking if your oven is uneven. The bottoms of my cookies were a bit overdone to slightly burnt. If this happens to you, don’t throw them out! Just eat them upside down and the burnt taste should be better eaten. This may be a better was of consuming, as the cookie itself is a bit dry.
Thank you for joining me in this brief, but tasty edition of Into The Kitchen with MMJ! Please check out the original post about the Coconut Island cookies for the recipe, and try it for yourself. These cookies are definitely worth trying!
