Spiced Coconut Passionfruit Sandwich Cookies Recipes

BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
• Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
• Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
• Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
• Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
• Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
• Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

COCONUT SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees with racks in upper and lower thirds. Whisk to combine flour, baking powder, and salt in a bowl. Reserve 1/2 cup coconut. Place remaining coconut in a food processor; pulse until coarsely ground.
• Beat butter and both sugars with an electric mixer on medium-high speed until fluffy, 3 to 4 minutes. Beat in egg and vanilla. Reduce speed to low, and gradually add flour mixture and ground coconut; mix until just combined.
• Drop dough by level tablespoons onto parchment-lined baking sheets, 1 to 2 inches apart. Bake, rotating sheets halfway through, until lightly golden around edges, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.
• Dividing evenly, spread filling on flat sides of half the cookies; sandwich with remaining cookies. Roll edges in 1/2 cup reserved coconut, and chill until ready to serve.

COCONUT COOKIES WITH PASSION-FRUIT CURD

Steps:

• Make the curd: Bring passion-fruit puree, lemon juice, sugar, salt, and cornstarch to a simmer in a medium saucepan over medium heat. Slowly whisk in egg yolks. Cook, whisking constantly, until thick enough to coat the back of a spoon. Remove from heat. Add butter; whisk until melted. Pour through a fine sieve into a medium bowl. Place plastic wrap directly on surface of curd. Refrigerate until set, about 2 hours.
• Make the cookies: Whisk flour, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Mix in the egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Stir in coconut. Shape dough into 2 disks; wrap each in plastic. Refrigerate until cold, about 30 minutes.
• Preheat oven to 375 degrees. Turn out 1 disc of dough onto a lightly floured work surface; roll to a scant 1/4 inch thick. Using a 1 1/4-inch cookie cutter, cut rounds of dough; place on parchment-lined baking sheets. Repeat with remaining dough. Freeze until firm, about 15 minutes.
• Bake until edges of cookies just turn golden, 8 to 10 minutes. Let cool completely on sheets on wire racks.
• Transfer curd to a pastry bag fitted with a medium round tip (such as Ateco No. 12). Pipe curd onto flat side of a cookie; sandwich with another cookie. Repeat with remaining curd and cookies. Dust with confectioners' sugar before serving.

COCONUT COOKIES WITH PASSION-FRUIT CURD

Steps:

• Make curd: Bring passion-fruit puree, lemon juice, sugar, salt, and cornstarch to a simmer in a saucepan over medium heat. Slowly whisk in egg yolks. Cook, whisking constantly, until thick enough to coat the back of a spoon. Remove from heat. Add butter; whisk until melted. Pour through a fine sieve into a bowl. Place plastic wrap directly on surface of curd. Refrigerate until set, about 2 hours or up to overnight.
• Make cookies: Whisk flour, baking powder, and salt in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Mix in the egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Stir in coconut. Shape dough into two disks; wrap each in plastic. Refrigerate until cold, about 30 minutes.
• Preheat oven to 375°F. Turn out one disk of dough onto a lightly floured work surface; roll to a scant 1/4 inch thick. Using a 1 1/4-inch cookie cutter, cut rounds of dough; place on parchment paper-lined baking sheets. Repeat with remaining dough. Freeze until firm, about 15 minutes.
• Bake until edges of cookies just turn golden, 8 to 10 minutes. About 6 minutes into baking, flatten the cookies with the bottom of a measuring cup if they are puffing up. Let cool completely on sheets on wire racks.
• Transfer curd to a pastry bag fitted with a medium round tip (such as Ateco #12). Pipe curd onto flat side of a cookie; sandwich with another cookie. Repeat with remaining curd and cookies. Dust with confectioners' sugar before serving. Sandwiches should be assembled just before serving, though the unfilled cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

BLUEBERRY OATMEAL COOKIES

Steps:

• In a medium bowl, whisk both sugars with the coconut oil and lemon zest until smooth. Whisk in the egg and vanilla extract until incorporated. With a rubber spatula, stir in the flour blend, baking soda, salt and cinnamon until smooth. Stir in the oats and blueberries until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat it to 350 degrees F. Line two baking sheets with parchment paper.
• Portion the dough into twelve 2-ounce portions using a 1/4 cup measure or a 2-ounce cookie scoop. Using your hands, form the dough into pucks. Evenly space 6 of the pucks on each prepared baking sheet.
• Bake on the upper and lower oven racks for 14 to 16 minutes, rotating the baking sheets halfway through and swapping the positions on the racks, until the edges of the cookies are golden brown. Let cool on the baking sheets.

PASSION FRUIT COOKIE BARS

Steps:

• Heat oven to 350°F; grease 13x9x2 inch baking pan.
• Stir together flour, sugar, pecans, and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside 1-1/2 cups crumb mixture.
• Press remaining crumb mixture on bottom of prepared pan.
• Stir passion fruit jelly to soften; carefully spread over crumb mixture in pan. Crumble reserved crumb mixture evenly over top.
• Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.

SWEETHEART COCONUT COOKIES

Steps:

• Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped. In a large bowl, cut butter into flour until crumbly. Stir in coconut mixture. Stir in eggs and vanilla., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Using a 1-in. heart-shaped cookie cutter, cut out the center of half of the cookies. Reroll small cutouts if desired. , Place solid and cutout cookies 1 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are lightly browned. Remove to wire racks., In a small bowl, combine the confectioners' sugar, water and vanilla; brush over warm cookies with cutout centers. Immediately sprinkle with coarse white sugar if desired. Spread 1/2 teaspoon of jam over the bottom of each solid cookie; place cookies with cutout centers over jam.

COCONUT AND PASSIONFRUIT CREAM PIE

Steps:

• For the crust:
• Place the biscuits, coconut and butter in a bowl and mix to combine. Using the back of metal spoon, press the mixture into the base and sides of a shallow 24cm pie tin and refrigerate until firm.
• For the coconut filling:
• Place the cream, coconut cream and sugar in a bowl and whisk until thickened. Spread the passionfruit curd over the base of the pie, spoon over the cream filling and refrigerate for 30 minutes or until set. Cut the pie into wedges and top with passionfruit pulp to serve.