{Recipe: Meyer Lemon Coconut Macadamia Nut Cookies w/ White Chocolate}

Little of my lately..

We are loving the new restaurant additions to our neighbourhood, Black Pig Bistro has crave-worthy house made mini pork sausages with roasted garlic aioli, salsa verde and sprinkled with a nice mound of manchego cheese.

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Their charcuterie board was a nice early evening snack with a glass of bubbly..

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Shiki Menya’s ramen bowls are the best in the city. The goma mazamen is so incredibly flavourful with their house made char siu and sesame peanut  chili infused broth. The lineups can get crazy, but it’s worth the wait if you get in. Open Mon-Sat from 11am and closed when they sell 150 bowls.

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We spent the May long weekend at our friend’s parents cabin out by Kootenay Lake in BC. The view from the deck in the morning is so tranquil and peaceful..

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I picked up a few locally made good including some bar shampoos by Hand Maid, a pretty ceramic bowl for my mom and a few brooms from the North Woven Broom Co.

I’ve been admiring the one my friend has in her house, so I was so happy to finally pick one up for myself. I just love the organic shape of the handle.

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I stopped by the New Craft Coalition event at Festival Hall in Inglewood this past weekend and snatched up a couple pretty hand-made spoons and a cheese board from talented ceramics artist, Kalika Bowlby.

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They now have a nice home on our kitchen wall alongside my other favourite items in our kitchen, my japanese knives from Inglewood’s Knifewear.

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Sunday pre-double spin class breakfast for one was a big fluffy goat’s yogurt pancake (made with 50/50 oat and almond flour). Topped with 1/2 a banana, cacao nibs, big flake coconut shreds, Vietnamese Saigon cinnamon, a smear of almond butter and a drizzle of Noble Tahitian vanilla and chamomile maple syrup.

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Seems like I’ve been posting a ton of cookie recipes lately. But then I thought, what’s NOT to like about cookies? They are easy to share, portable, are a cinch to make and you can have fresh-baked cookies in no time by having a stash of pre-made dough balls in your freezer. Which makes them a great for last minute desserts, hostess gifts or for those “I’ve had a long day and need a cookie RIGHT NOW” moments.

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The creamy richness of the macadamia nuts and buttery brown sugar cookie dough is brightened with the sweet citrusy meyer lemon zest and made even more indulgent with a drizzle of white chocolate. The coconut adds a nice chew to the cookies.

DSCF2752Bon appetit!

Meyer Lemon Coconut Macadamia Nut Cookies w/ White Chocolate

(Loosely adapted from Joy the Baker’s Brown butter toast coconut chocolate cookies)

  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon molasses
  • zest of 1 meyer lemon
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup coarsely chopped macadamia nuts
  • 1/2 cup white chocolate (melted from drizzling)

In a medium bowl, whisk together flour, salt and baking soda.  Set aside.

Start by browning 1/2 cup (1 stick) butter.  In a medium skillet, melt butter over medium heat.  Once the butter has melted completely, it will begin to foam and froth as it cooks.  The butter will also crackle and pop.  That’s the water cooking out of the butter.  Swirl the pan occasionally, and keep an eye on the melted butter.  The butter will become very fragrant and brown bits will begin to form at the bottom of the pan.  Once the bits are an amber brown, immediately remove pan from the heat and pour browned butter (bits and all) into a small bowl.  Leaving the butter in the pan will burn it.  Allow butter to cool for 20 minutes.

In the bowl of a stand mixer fitted with a paddle attachment, cream remaining 1/2 cup of butter with brown sugar.  Cream on medium speed until light and fluffy, about 3 to 5 minutes.  Add the vanilla extract, molasses and zest and beat until incorporated.

Once the brown butter has cooled slightly, pour the butter (brown bits and all) into the creamed butter and sugar mixture.  Add the granulated sugar and cream for 2 minutes, until well incorporated.  Add the egg and egg yolk and beat for 1 minute more.

Stop the mixer and scrape the bottom of the bowl to ensure that everything is evenly mixed.  Add the flour coconut mixture, all at once to the butter mixture and beat on low-speed until the flour is just incorporated.  Remove the bowl from the stand mixer and use a spatula to fold in nuts.

Spoon batter onto a piece or parchment paper or plastic wrap and wrap into a disk or cylinder and seal at both ends.  Allow to rest in the fridge for at least 30 minutes.

Place racks in the center and upper third of the oven and preheat oven to 350 degrees f.  Line two baking sheets with parchment paper.  Scoop dough by the two tablespoonful onto prepared sheets.  Sprinkle with sea salt.  Be sure to leave about 2-inches of space between each cookie.

Bake for 12 to 14 minutes of until cookies are golden brown.  Remove from the oven and allow to rest on the baking sheet for 15 minutes.  Melt white chocolate in a heat proof bowl (I heat it in the microwave in 30 sec intervals and stir between each till smooth). Drizzle chocolate and allow to cool till chocolate sets.

You can also freeze preformed dough balls in the freezer in a freezer bag and bake as needed.

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