coconut

Chocolate Raspberry Coconut Scones

Chocolate Raspberry Coconut Scones

These scones make me emotional. Not because they have any sentimental value to them, necessarily, but because I look at them and feel simultaneously:

  1. Guilty for making them chock-full of chocolate chips, raspberries, and coconut. And I mean chock. full.
  2. Impatient because I have to take photos of them first before eating them.
  3. Excited because I can’t deal with how ready I am to eat one (two? three…?)
  4. Happy with the way they turned out, because I was worried that the coconut milk wouldn’t be thick/fat enough for the recipe.

Long story short, these scones are magical. Not too sweet (the sweetness comes from the semi-sweet chocolate chips), perfectly tart (fresh raspberries), and delightfully coconutty. Is coconutty a word? Pretty sure it isn’t.

New development: I purchased a kitchen scale and have totally converted (haha… measuring joke) to measuring by weight instead of by volume. The precision is just so much better and I’ve noticed a change in my results.

Ingredients

250 g all-purpose flour
28 g white granulated sugar
1 tbsp baking powder
1/2 tsp salt
85 g unsalted butter, cut into small pieces (cold)
170 g raspberries, frozen
85 g semi-sweet chocolate chips
1 large egg
1 tsp vanilla
75 ml full-fat coconut milk

Directions

1. Preheat oven to 350ºF. Whisk dry ingredients together in a bowl.
2. Using a pastry cutter or your hands, work butter into the flour mixture until incorporated.
3. Add raspberries and chocolate chips to the mix. Toss slightly, but don’t overmix, otherwise the raspberries will melt and stain the batter.
4. Whisk egg, vanilla, and coconut milk together in a separate bowl.
5. Add egg mixture into the rest of the ingredients. Use a spatula to mix together.
6. Dump mixture onto a greased, foil-lined tray and mold into a round disc. Cut into 8 wedges and slightly separate the wedges from each other.
7. Bake for 30 minutes or until golden brown and no longer sticky.

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Coconut Tarts (Lemon Sugar Cookie Crust + Meringue Topping)

Okay I’ve got another confession. A lot of the things I try to bake end up being total disasters. I’ve never burned bread or ended up with liquid cookies or anything, but sometimes I pull the tray out of the oven, stare at it in disgust, and feel tempted out of my mind to tip it all into the garbage can.

Yesterday was one of those days. I wanted to bake lemon sugar cookies but because I wasn’t directly working off a recipe, my dough was slightly too buttery and didn’t have quite enough flour. My cookies were still cookies when they came out of the oven, but they weren’t great.

So I felt torn. I hate wasting food so there was no chance I was about to toss them all into the trash, but I didn’t want to serve them to people either. I stared at the cookies for a good fifteen minutes while I wracked my brain for ideas.

Zing. It hit me. I grabbed my muffin tin, pressed the cookies into the bottom of each well, and started making a coconut cream filling. I let them set overnight and woke up this morning (I’m a bit of an early riser) to start whipping egg whites.

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