- 6 tablespoons butter, room temperature
- 4 tablespoons cream cheese or mascarpone, room temperature
- 150 g sugar
- 95 g flour
- 90 g shredded coconut
- 1 teaspoon coconut extract or 1 tablespoon BAM White Coconut Spread (optional).
Let's make coconut crinkle cookies as the next dessert. Why? There are at least three reasons: You don't have to chill the dough before baking, as you would with most other cookies. These coconut crinkle cookies don't use eggs, so the recipe is suitable for people with health restrictions. And because they're so quick and easy to make, they're a perfect treat for coconut fans.
For these coconut crinkle cookies, you only need six ingredients: Flour, sugar, cream cheese or mascarpone, shredded coconut, butter and coconut extract. You can also make your own coconut extract: To do this, put ½ cup of fresh or dried shredded coconut and ½ cup of rum or vodka in a jar with a lid, close it carefully and store it in a dark place. Let it "mature" for at least a week. You can shake it well once a day to speed up the process.
BAM tip: You should ensure that the butter and cream cheese or mascarpone are room temperature before you start processing, otherwise they will not combine so easily with the other ingredients. This tip should be followed ESPECIALLY if you want to make the coconut crinkle batter without a mixer.
BAM White Coconut Spread can also simplify the preparation of coconut crinkle cookies. It contains almonds and coconut, both finely ground into a creamy paste, which gives the spread its nice texture and creaminess. Thus, it is suitable for the preparation of various desserts and cookies.
Besides these coconut crinkle cookies, you can also try other recipes for cookies: