My goal is a crisp cookie not more than 1/4" thick, with a lot of coconut flavor. NOT pillowy or chewy. I would also like to nudge it toward healthy, lower-calorie ingredients without sacrificing deliciousness. Using Ruhlman's sugar cookie recipe as a jumping-off point, here's what I used for the first attempt:
7oz virgin coconut oil, melted
1 oz unsalted butter, melted
1/2 c white sugar
10 Splenda packets
3/4 t vanilla extract
3/4 t imitation coconut flavoring (McCormick's)
1/4 t salt
1 egg, whisked
1-3/4 cup Trader Joe's Multigrain Baking Mix
1/2 c Trader Joe's almond meal
1 c sweetened shredded coconut, not packed
I used a tablespoon-size scoop and flattened the balls slightly with my fingertip. Baked on parchment at 350 for 15 min and let cool on the baking sheet. They came out golden-brown, as I wanted. Made 4 dozen.
Rather than opening a bag of whole wheat pastry flour, I used the TJ mix which was already open.
It does contain some fat, salt, and leavening. I used the bit of butter because I didn't know if I'd get enough browning without it. The cookies are nice and crisp, but leave a slight sheen of oil on my fingers. I'd rather they not do that. They taste a bit too salty for me. With whole wheat pastry flour, I'd need the added salt and maybe more, but if I us the TJ baking mix again for this recipe, I'd omit the extra salt (I use very little salt so other palates might not find them salty).
My main complaint with my results is that though it's a tasty cookie, the coconut flavor is not as pronounced as I would like. Not sure whether I should omit vanilla, increase coconut flavoring and/or shredded coconut. I wonder if Coco Lopez (cream of coconut) would work without making the cookie overly sweet or soft. There's a large Asian market nearby (H-Mart). Do Asian markets sell a concentrated form of coconut? Powder, dried, etc.?
Thanks for any pointers.