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Wednesday, July 31, 2013

Jalapeño Coconut Cookies

I wasn't planning on posting these cookies since they're a slight variation from my other jalapeño cookies, but they got such great reviews at work from people who claim not to eat much spicy food, that I had to give the exact recipe.  Mostly so I will remember for next time.
Yield approx 25-28 cookies
1 1/3 cup flour (140g)
1/2 tsp baking soda
1/2 tsp salt
1 tsp cayenne pepper
1/4 tsp cumin
1/4 lb (100g) softened butter
1/2 cup (100g) brown sugar or cassonade
1 egg
1 tsp coconut oil
1 large jalapeño or Morrocan chili, minced (approx 1/4 cup)
1 tsp maple syrup
1/2 ts lime extract or mango powder
90g dried coconut
1. Sift together the flour, bakong soda, salt, cayenne, and cumin.  Set aside.
2.  In a separate mixing bowl, fluff the butter and sugar together.
3.  Add the egg and beat well.  Add the coconut oil, maple syrup, and lime extract and mix until smooth.
4.  Add the minced jalapeño and coconut and mix well.
5.  Swap your whisk for a wooden spoon and incorporate the dry ingredients into the wet ones.  If it's hot in your house, the mixture may seem too gooey to manipulate.  Refridgerate for 10 minutes to make it easier.
6.  Preheat oven to 350°F or 175°C.
7.  On a baking sheet, place tablespoon sized balls of dough, lightly flattened and sprinkled with extra coconut (or cayenne if you are feeling naughty).
8.  Bake for 12-14 minutes then quickly transfer to a wire cooling rack.

Nicely offer a cookie to a friend or coworker and stand back for the confused but delighted reaction.  I found it best not to reveal the ingredients and let the taster discover the sensations as they come.  I really didn't think so many French people would appreciate this..but I'm happy they did!
They were more popular than my Cinnamon Rolls..what is with the French and their aversion to cinnamon?
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