This month, I will be attending Mixed, my very first food blogging conference. I am beyond excited, but I’m also a bit nervous as well. I’m ready to learn all I can, have fun and am really looking forward to getting to know other food bloggers that I’ve only known by reading their blog posts.
One of the fun events at Mixed will be a Mixed Mini Bake Off, sponsored by Dixie Crystals. Myself, and lots of other Mixed attendees, are posting favorite cookie recipes in the pre-conference “BAKE IT FORWARD” cookie contest, for a chance at being one of the finalists for the Mixed Mini Bake Off.
One of the key elements of our cookies, is that they have to travel well in a tin. And why such a condition? Well, Dixie Crystals is offering all of us — you too — to Bake It Forward by baking cookies (or other baked items), sending them to someone, and making them smile in the process. I love this idea and I am sure that someone receiving a Bake It Forward tin full of treats won’t ever forget such a kind action…memory-making, for sure.
My submission to the Bake It Forward Cookie Contest is Coconut Snickerdoodles.
The first time I ever heard of Snickerdoodles was from a family friend. Almost weekly, she made Snickerdoodles for her family. I hadn’t heard of them, but I liked the idea of them because they were much like a sugar cookie, but with the added fun of cinnamon-sugar mixture on the outside.
David loves cinnamon, so I knew that they would be a favorite of his. But, as things might go in my head, I wondered one day if coconut would be a nice addition to Snickerdoodles. See, while David loves cinnamon, even more than that, he loves coconut.
So I experimented and played with my ingredients and am happy to share my recipe for Coconut Snickerdoodles, which David loves and says are perfect with his coffee.
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter softened
- 1/2 cup coconut oil
- 2 large eggs
- 3/4 cup toasted coconut flakes
- 1 1/2 cups Dixie Crystals granulated sugar
- 1/4 cup Dixie Crystals granulated sugar
- 1 tablespoon ground cinnamon
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a bowl, mix together flour, cream of tartar, baking soda, and salt.
In a large bowl, beat together butter, coconut oil, and 1 1/2 cups of sugar on medium until fluffy (about 3 minutes). Beat in eggs until combine with sugar/butter mixture. Beat in flour mixture. When flour is fully combined, mix in coconut flakes by hand.
In a small bowl, combine the rolling ingredients (1/4 cup sugar and cinnamon). Use a small cookie scoop, form balls of the dough, rolling in your hand to get them into a nice smooth round ball. Roll balls in cinnamon sugar mixture one at a time and then place on prepared baking sheet, about 2 inches apart.
Bake in oven for 8 minutes. The cookies should have puffed up and show cracks, edges will be just slightly crisp and they will be lightly browned. Remove baking sheet from oven and carefully transfer cookies to wire rack to cool. Once fully cooled, store in an airtight container.
Recipe Notes--I toast sweetened coconut flakes in a non-stick pan over medium heat. I keep the flakes constantly moving so they don't burn but get evenly browned.
They are also travel well in a tin. I recommend wrapping them in plastic wrap before placing in your tin. Then, place the tin in a box that is a bit larger than the tin. Surround the tin with bubble wrap or packing peanuts in the box.