With Eric’s constant watching of our Despicable Me Blu-ray disc over the last couple of weeks, I started to explore some of the other parts of the Dvd and came across the recipes for Miss Hattie’s cookies. Several of them looked pretty good, but being a huge fan of coconut, I decided to give the Coconutties recipe a try.
It was a bit inconvenient to make the recipes from the Dvd, which I have to watch in the living room, so I looked for the recipes online to make things easier. They are all posted in the Despicable Me Forum for those who want to try some of the others.
By the time I found some macadamia nuts, since my local supermarket doesn’t have any (!!!!), my son had moved on from Gru to wanting to watch Pocoyo, but that’s a whole other story. I had already hunted down the ingredients, so I decided to make them anyway.
I had just assumed that I had enough coconut, since I always seem to have several bags on hand, but, in the end, I only had enough for half the recipe. In any case, I think half of the recipe was plenty for us at our house.
We don’t have sweetened coconut around here, so I used this recipe to convert my dried coconut into sweetened coconut. We’re not going for healthy with this recipe, but at least it sounds like making your own sweetened coconut is the somewhat healthier alternative to buying it ready made. The finished cookies are pretty sweet, though, so if I had to make them again, I doubt I’d bother. I might add in the whole egg instead to compensate the difference in moisture between dessicated and sweetened coconut. I rarely make a recipe exactly the same way twice, since I love to experiment.
4 large egg whites
3 cups dried, sweetened and shredded coconut
¾ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon coconut extract
¼ cup all-purpose flour
½ cup chopped macadamia nuts, divided
1 cup white chocolate chips, divided
- Put egg whites, coconut, sugar, vanilla and coconut extracts and four in a large heavy pot. Mix well. Cook on low heat for 6-8 minutes, stirring constantly so that it does not stick.
- When mixture becomes thick remove from heat and let cool, still stirring occasionally. When mixture cools to room temperature add chopped ¼ cup of macadamia nuts and ½ cup of the white chocolate chips. Preheat oven to 350 F.
|We don’t have chocolate chips of any kids here either, so I chopped the white chocolate into pieces.|
- Drop by spoonfuls onto parchment paper lined baking sheets and bake for 12-13 minutes until golden brown. Remove from oven and leave to cool completely on the baking sheets.
- Once cool, melt remaining white chocolate chips in a microwave safe dish for one minute on 70% power, stir. Cook for 30 seconds more on 70% power and stir again. Drizzle over each cookie and sprinkle with additional chopped macadamia nuts. Enjoy!
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