Monday, September 15, 2014

Blueberry Coconut White Chocolate Cookies

More blueberry recipes? Yes!! I`m going to squeeze in as many berry recipes before the season changes. Hope that`s a-okay with you folks. I`m sure you don`t mind more blueberry recipes, right? If you are, I bet you`ll reconsider after trying one of my blueberry recipes. :P

Actually, I made these cookies using frozen wild blueberries. Nope, not fresh blueberries. Which is why I decided to post it now, when the berry season is coming to an end. This way, if you`re craving some hint of Summer during the cold, windy, or snowy months, no fear. You have these.

After reading in Thomas Keller's famous baking book, Bouchon Bakery and his preference for using frozen wild blueberries in his muffins, I started using them instead of regular frozen blueberries. Just in case you didn`t know, wild blueberries are much smaller than regular blueberries. Hence, they have less juice. But, still have that blueberry taste we all love. I`ve baked with them before and liked the results.

Using wild blueberries are perfect for these cookies since they`re so small, the juice doesn`t make the batter blue. Add them at the very last, being careful not to squish them.

My mom absolutely loveddd these. I inherited her love for blueberries. ;) Plus, you don`t see real blueberries in cookies often! Okay, well, maybe you do, since we`re in this enormously, vast internet foodie world and we see stuff like donuts on donuts on cookies. My sisters and friends told me how good these were as well! :)

These cookies are not soft or crunchy. You might expect them to be soft because of the blueberries, but this is why the wild blueberries work in this recipe. You fold FROZEN (not thawed) wild blueberries into the batter, so it`s too hard and small to bleed into the dough. As a result, you get a nice bite and a slight crisp edge. They`re not thin and crunchy, either. But, somewhere (wonderfully) in between.

Oh yeah, they`re some toasted coconut flakes in these cookies. And chopped white chocolate. The star of these cookies aren`t the blueberries, so it`s fine that they`re so small. It`s the combination of blueberries + toasted coconut + white chocolate chunks, baby.

I toasted coconut flakes on a nonstick pan using the stove top method (no oil), tossing them around with a wooden spoon until they were slightly golden and crunchy. I chopped up a bar of Milka white chocolate, but you can definitely just use white chocolate chips.

Enjoy! :)

P.S. You can freeze the cookies after they are baked and completely cooled. They still taste great after they`re defrosted!

(LOL at my process of taking pictures...cookies are moving all over the place!)

Blueberry Coconut White Chocolate Cookies
Adapted: Anecdotes and Apples | Yields: 26 cookies | Level: Easy | Total Time: 90 minutes

-          ¾ cup/12 tablespoons butter, browned
-          ¼ cup shredded coconut flakes
-          2 ¼ cup all purpose flour
-          ½ teaspoon baking soda
-          ½ teaspoon sea salt
-          1 cup granulated sugar
-          ½ cup brown sugar, packed
-          1 large egg
-          1 large egg yolk
-          1 ½ teaspoon vanilla extract
-          ½ cup white chocolate, roughly chopped
-          1 cup frozen wild blueberries, tossed in a bit of flour

1.       Line baking sheet(s) with parchment paper or baking mat.
2.       In a small saucepan, brown your butter: Over medium heat, melt the butter. Whisking frequently, let the butter turn into an amber color. It will foam a little. Once it subsides and brown specks appears at the bottom of the pan, it will begin to have a nutty aroma. Once butter turns a light golden brown color, transfer to a bowl to cool. (I stick it in the freezer to make it cool faster, whisk occasionally to make sure it doesn`t solidify .)
3.       In a skillet, over medium-low heat, toast shredded coconut over stovetop. Occasionally toss the coconut around with a spatula until they are lightly golden and crisp (about 5-8 minutes). Remove from heat and set aside.
4.       In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
5.       In a bowl with electric mixer attachment, beat the granulated sugar, brown sugar, and brown butter together.
6.       Add egg, egg yolk, and vanilla. Mix to combine.
7.       Fold in the dry ingredients (flour, etc) until just combined.
8.       Fold in the white chocolate and ¾ of the toasted coconut flakes.
9.       Fold in frozen wild blueberries
10.   Chill batter in freezer for 15-30 minutes.
11.   When ready to bake, preheat oven to 325°F.
12.   Using a cookie scoop (about 1 ½ tablespoon), scoop dough onto baking sheet, leaving 2 inches in between each.*
13.   Top with reserved toasted coconut flakes.
14.   Bake for about 15 minutes, or until edges are slightly golden.
15.   Allow cookies to cool on baking sheet for 5 minutes before removing to completely on cooling rack.


-          Since dough is coming from freezer, the cookie will not spread as much. Press dough ball down slightly before baking.