Monday, July 1, 2013
Coconut Brown Sugar Ale Cookies
I encountered this recipe last Thursday during a Craft Beer and Bites event at the Minnesota Landscape Arboretum. Little soft sugar cookies were served to be paired with many of the brown ales and stouts provided. They had all the best flavors of an oagtmeal raisin cookie, only without the oatmeal and raisins. They were wonderfully soft, lightly spiced and so buttery.
Eager I whisked the recipe home, but discovered the only brown ale I had was coconut brown. We used a bottle of our home brewed beer, though Kona Brewing Company makes a wonderful coconut brown ale: Koko Brown
cookie base recipe courtesy of the Minnesota Landscape Arboretum
yields 3 dozen
12 Tbsp unsalted butter (1 1/2 sticks), room temperature
1 1/4 cups brown sugar
1 egg yolk
1/2 tsp vanilla extract
1/3 cup coconut brown ale
1 1/4 cup all purpose flour
1 cup bread flour
1 1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cornstarch
1/4 tsp cinnamon
1 1/2 flaked unsweetened coconut, coarsely chopped
In a large bowl, combine the butter and brown sugar and mix until well combined. Add the yolk and vanilla; beat until light and fluffy. Add the beer and mix until combined.
In a separate bowl, mix together both flours along with the baking soda, baking powder, salt, cornstarch and cinnamon. Add the dry ingredients to the wet and stir until just combined.
Pour the coconut into shallow bowl. Using a heaping tablespoon of dough, form a ball and roll into the coconut, coating completely. Place the balls on an ungreased baking sheet, spacing cookies about 2 inches apart. Place cookies in the fridge to chill for at least 20 minutes.
Preheat the oven to 350
Bake for 10-12 minutes, or until the cookies are puffed and golden around the edges. They will deflate slightly as they cool. Allow to cool slightly on the baking sheet. Transfer to a wire rack to cool completely.