Chewy Coconut Cookies

This is my second coconut cookie recipe on the blog! It is different than the one I posted previously, here. Those cookies were good, but a tad bit on the crunchy cookie side. Still they had a good coconut flavour.

These cookies are chewy all the way. Mine didn’t spread out as much as the original post, but they still yielded beautiful, tasty results.

I did change the recipe in two ways. First, I doubled the recipe. I made these cookies partly for Paul, and partly for a treat for my students and our play rehearsal. Those kids work hard, and I wanted to give them a treat!

Secondly, I ran out of brown sugar, and didn’t realize. I only had a little bit, so because I doubled the recipe, I used a little bit of brown sugar, and the rest of the brown sugar I swapped out for coconut sugar. I got the coconut sugar as a gift, and hadn’t been able to use it yet (out of sight, out of mind!), so when I was rooting around my pantry for a suitable substitution, and the coconut sugar landed in my hand, it was kismet! Perfect for coconut cookies.

I’ve reflected the change I made in the recipe below, but if you don’t have coconut sugar, just use brown sugar in place of the coconut sugar. It’s nice that they are similar enough that you can just use a direct swap, instead of changing ratios and measurements. Seriously, if you are a coconut fan, you need to try these cookies!


Yield: Approx. 2 dozen cookies

½ c. butter, softened
1/3 c. brown sugar, packed
1/3 c. coconut sugar
¼ c. sugar
1 tbsp. honey
½ tsp. vanilla
1 egg, at room temperature
1 1/3 c. flour
½ tsp. baking soda
¼ tsp. salt
1 1/3 c. sweetened shredded coconut
2 tsp. boiling water

Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat baking sheets.

In the bowl of a mixer, beat the butter, sugars, and honey together until light and fluffy. Add in the egg and vanilla, and continue mixing.

In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture, and beat until almost combined.

Add in the coconut and the boiling water, and beat until evenly incorporated.

Drop tablespoonful sized dough balls onto the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until the center of the cookies are beginning to set.

Let cool on the cookie sheet for 5 minutes, then transfer to a wire rack. Store in an airtight container.

Sourdough Pasta

Wow. It’s been almost three weeks since I’ve posted. Let me update you with what has been happening, because there has been a LOT of changes in my life since my last post.

Okay! The craziest part of the last few weeks is that I got a teaching job! But I’m getting ahead of myself. Paul went camping for a few days. During that, my mom came down to visit, and Paul came back from camping for a day to go to a wedding we were invited to. After he went back to his camping site, I heard that there was a job opening for an English teacher from my old high school English teacher at the school she is currently working at! Paul encouraged me to apply, and I did. I applied for the job on the weekend, and on the Monday I got a call for a job interview. Sure enough, Tuesday, I started work. I went to a Professional Development Day on Tuesday, had a Teacher Prep day on Wednesday, and on Thursday was the first day of classes. I had two days to prepare for a brand new job!

The only downside is that the job is in Brooks. Still, Paul has been the most supportive person in the world, and after encouraging me to apply at a school in a different city, is all for moving with me. I’m so lucky. Either way, since the end of August, I’ve been spending the weekdays in Brooks, and the weekend in Lethbridge. It’s been a lot of driving, a lot of planning, and a lot of stress, so I haven’t had time to blog much at all.

Either way, I found a new use for my sourdough starter, and it is AWESOME. I made the pasta twice in a few days, because Paul liked it so much he asked me to make the pasta again. It is so good!


Yield: About 6-8 servings of pasta

2 c. flour
2 eggs
1-2 tbsp. olive oil
¼ c. sourdough starter (discard is fine)
1-2 tbsp. water, as needed

In a small mixing bowl, combine the eggs and oil and whisk until combined.

In the bowl of a mixer, or a large mixing bowl, place the flour. Add the egg mixture into the flour, then add the sourdough starter.

Mix the liquid into the flour. Add a few drops of water, a little at a time, until a shaggy dough forms.

Turn out onto a floured surface. Knead the dough until it becomes cohesive. Cover the dough with an overturned bowl and leave to rest for 20-30 minutes.

When the dough has rested, cut into four pieces, and run through pasta rollers, one piece at a time. Run through to the fourth or fifth setting. Flour it as necessary to prevent it from sticking.

Switch to a pasta cutter. Run the rolled pasta through the cutters, then transfer to a pot of salted boiling water and cook for 3-4 minutes. Toss in your favourite sauce, and serve.