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Tag Archives: coconut
Coconut Pecan Dulce de Leche Cookies
I haven’t updated my blog for a few months since my mom died. I figured it was time to get back to it. It seems like just yesterday she was with us and there are still moments when I feel like cooking something that I reach for the phone and a wave of realization comes over me knowing she won’t be on the other line. While a part of me feels a sense of sadness as I remember her, it also makes me smile to know that my fond memories of cooking and baking remind me of her. So, I wanted to bake something different that I thought she would like.
Starting with organic coconut flour (a new ingredient for me) mixed in with a few of my classic favorites, I experimented with this recipe. I wanted to mimic Porto’s version of Dulce de Leche Kisses but give it a Greek wedding cookie influence by adding in nuts and powdered sugar. The results were delicious! Try it for yourself. 🙂
Ingredients
2 cups organic coconut flour
2 sticks unsalted butter
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon water
1/2 cup finely chopped pecans
1 cup powdered sugar
1 can Nestle dulce de leche
Preheat oven to 325. I find the coconut flour browns much faster.
With food processor, combine flour, salt, and powdered sugar. Pulse until combined. Mix in the butter, vanilla, and water. Combine to form dough.
You can transfer dough into a big mixing bowl or work from food processor. Place dough onto board or use parchment paper. Cover with another layer of parchment and use rolling pin to roll dough flat. Use small biscuit cutter to cut out circles and set them aside. Cut out a top and bottom.
Place each round cookie onto lined cookie sheet. Scoop out teaspoon of dulce de leche on top of cookie.
Take another round cookie and place on top. Press the edges to seal the caramel. The top of cookie may crack open a bit. That’s fine.
These cookies do not expand, so you can place them close together.
Bake for 10 minutes or until sides turn brown. DO not burn. Watch carefully as they bake pretty quickly. Remove from oven and let cool.
Take a look at the scrumptious caramel and toasted pecans that just pour out of this cookie! You can really taste the coconut flour in this recipe. Optional: When cookies are cool, put some powdered sugar in a deep bowl and coat each cookie.
I’m meeting the girls for lunch tomorrow. I hope they like these!
Sweet Rice & Coconut with Caramel Sauce for Easter? Sure!
Easter is usually a time to cook up traditional dishes and desserts. I kept seeing recipes to alter and tweak Peeps which I really don’t like so I opted to enhance a traditional Filipino dish — bibingka malagkit (sweet rice with coconut milk and caramelized coconut).
You take 1 cup of sweet rice. Put rice into a deep pot, rinse thoroughly and soak in warm water for about 15 minutes. This is the process I follow for my rice pudding recipe as well. Pour out the water. Add in 1 can of sweet coconut milk and equivalent amount of water. Allow to boil and reduce heat. Stir occasionally so it doesn’t burn on the bottom. Once rice is cooked, remove from heat.
Preheat oven to 150 degrees. Take out a 9×9 or 9×13 greased pan. Pour sweet rice into the pan and spread over evenly. In a bowl, mix together 1/2 can of Nestle’s Dulce de Leche condensed milk with 1 tablespoon of milk. Mix together so it’s easy to pour. Pour over top of sweet rice. Bake for 45 mins. Do not allow top to burn. Remove from oven and allow to cool.
Once cool, serve and enjoy! I actually put the rice in the fridge and used a large biscuit cutter to make them round. I just thought they were prettier served this way.
Don’t these look yummers? I opted to top them off with toasted grated coconut for a more authentic Filipino flavor. We do love our tropical fruits. I have to tell you, the incredible flavors of coconut and caramel are undeniably delicious. Enjoy! 
Knowledge is Flour 