The weather. It's becoming nearly intolerable. Think still, humid air which seems to further expand upon inhalation, rain which only stifles, and to cap it all off, relentless sunshine. As if the grass (or I) needed further browning.
Let us all fall to the ground in a dead faint as the pinpricks of sunlight puncture our skin, our pores frantically expanding as torrents of sweat pour forth and our pupils dilated and nearly blinded by the laser beams which shine down...
Not only has the sun been merciless - my schedule has been too. Ever since the New Year weekend break ended, it's been a deluge of homework and assignments that's been assaulting me. The strange thing is, I can still find myself having 2+ hours of free time at night. And I sleep at eleven.
Anyhow, I managed to spend more quality time in the kitchen a couple times during that blissful 5-day holiday, and along with watching bad Cantonese comedy, produced the following:
- coconut pineapple jam thumbprints
- orange peaches + ricotta
- the above teacake with dulce de leche and walnuts
and last but not least,
- these cookies.
I confess. I'm a lazy baker.
I don't sift (sometimes, okay? SOMETIMES), try to eliminate preheating time (like this), and seldom bake cookies due to not wanting to clean up the butter. Nothing in my defense. Pure, unadulterated laziness, right there.
But other times, that streak of laziness gets wiped off and and replaced by a mad compulsion to create. In this case, it did.
I had intended to bake some cookies for the photog club on monday, and I was devising a new recipe to follow, which fortunately succeeded. So, yeah, there you go. Twenty-four crisp, puffed-up, airy cookies ideal for dipping in milk/coffee/hot chocolate. Coconut really does lighten up food substantially, and olive oil crisps it up, and all in one bowl.
Thus, no mess.
Olive Oil Coconut Cookies
total time: 20 mins / to make: 5 mins / to bake: 15 mins
makes 2 dozen
1/3 c olive oil
1/2 tsp coconut extract; optional
1/2 c brown sugar
1 c AP flour (whole wheat works too)
1/2 c desiccated coconut
1/2 tsp baking soda
1. Preheat the oven to 180c.
2. In a bowl, combine oil, extract, sugar and egg until smooth and gooey.
3. Pour in coconut, flour and baking soda, stirring until evenly incorporated.
4. Spoon 1/2 tbsp amounts of batter onto a baking sheet with 1-inch spacing between and bake for 15 mins, or until golden brown.
5. Remove, let cool for 5-10 mins before storing in an airtight container. Enjoy.
- to be continued -