I know a lot of folks think of Pizzelles as Christmas cookies, but I like to think of them as a quick treat that doesn't require heating up the oven:@) Making
Coconut Pizzelles has been on my mind for a while so I whipped up a batch to take to work-very good!
Little bottles of different extracts can be found at HomeGoods etc. for about $3, I picked up the coconut one as soon as I saw it! What I'd do differently next time: Toast the shredded coconut, not only to make it more flavorful, but to help dry it out more. Otherwise, this was a very nice cookie!
My tip: I share this each time I make Pizzelles, add 3 Tblsp cornstarch to your 1 C measure then top it off with flour, it will help make the Pizzelles light and crisp.
Coconut Pizzelles
3 eggs
3/4 C sugar
1/2 C butter, melted and cooled
1/2 tsp vanilla
1/2 tsp coconut flavor/extract-
you could add up to 1 tsp
1 3/4 C A/P flour-
sub 3 Tblsp corn starch
2 tsp baking powder
1/2 C sweetened shredded coconut, toasted and finely chopped-
I used the food chopper
- Beat eggs and sugar.
- Add butter, extracts and coconut, mix well.
- Sift in the flour and baking powder, mix well.
- Drop by spoonfuls onto heated pizzelle maker and bake according to directions or desired doneness.
