Baking PLEASE HELP ME!?!
It was like a coconut biscuit, i mixed a little bit of vanilla escence with an egg yolk, flour ,desicated coconut,butter and sugar. It formed a dough then i put them in little balls on the baking tray, pressed my finger into the midle of each to form a small dent in each on and placed a tiny bit of jam in each one. PLEASE get the the recipe or name of these delicious cakey biscuits. THANKS SO MUCH!
Answers: im 13 and at school i go to a foodclub, i need to know the name / recipe of these cakes by saturday so i can make them for my mum as she loves them.
It was like a coconut biscuit, i mixed a little bit of vanilla escence with an egg yolk, flour ,desicated coconut,butter and sugar. It formed a dough then i put them in little balls on the baking tray, pressed my finger into the midle of each to form a small dent in each on and placed a tiny bit of jam in each one. PLEASE get the the recipe or name of these delicious cakey biscuits. THANKS SO MUCH!
LORETTA LYNN'S COCONUT THUMBPRINT
COOKIES
1/2 c. butter
1/2 c. sugar
1 egg, separated
3/4 c. unsifted all-purpose flour
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. baking powder
2/3 c. flaked coconut
1/4 c. thick preserves or jam
Preheat oven to 375 degrees. Grease baking sheet. Cream butter with sugar, egg yolk and vanilla. Combine flour with salt and baking powder. Add to cream mixture. Blend well.
Form balls into about 1 inch diameter. Beat egg whites until frothy. Dip dough balls into egg whites then roll in coconut. Place on greased cookie sheet. Make shallow depression in center with thumb. Spoon 1/2 teaspoon preserves into each. Bake at 375 degrees for 8-9 minutes or until coconut begins to brown. Makes about 2 dozen cookies.
hope this helps. enjoy.
Sounds like coconut window cakes to me...
Go to the link I supplied as my "source", there is a picture you can see if these are the right ones.
Thumbprint Cookies
1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, separated
1/2 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
1 cup (90 grams) flaked sweetened coconut or
1/2 - 3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped (See Note)
1/2 cup jam
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
In a small bowl, whisk the egg white until frothy. Place the coconut on a plate. Roll the dough into 1 inch (2.54 cm) balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll into the coconut. Place on the prepared baking sheet spacing about 1 inch (2.54 cm) apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 teaspoon of jam.
Bake for about 13-15 minutes, or until cookies are set and the coconut has nicely browned. Remove from oven and place on wire rack to cool.
Note: If using chopped nuts instead of coconut, toast the nuts first. Spread nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for 8-10 minutes (almonds, pecans and walnuts). The nuts are done when they are light golden-brown in color and fragrant. Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins. Let cool completely. Once the nuts have cooled, place them in your food processor and process until finely chopped. Alternatively, you could chop them by hand.
Note: If you are planning to store these cookies, I like to bake them without the jam. Just reduce the baking time by a few minutes. These cookies can be stored for about a week. Fill the cookies will jam the same day as serving.
Makes about 20 cookies.
aaa.....hot fuge cake
Coconut thumbprint biscuits. If you like these then try macaroons, it sounds like your family will love them.