Wednesday, July 31, 2013

Coconut Pizzelles

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!
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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
  1. Beat eggs and sugar.
  2. Add butter, extracts and coconut, mix well.
  3. Sift in the flour and baking powder, mix well.
  4. Drop by spoonfuls onto heated pizzelle maker and bake according to directions or desired doneness.
Have a happy day:@)

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