Let's go crazy for coconut cookies! Also, how to make your own BPA free coconut milk.

Do you go crazy for coconut?

Once mistakenly believed to be unhealthy because of its high saturated fat content, it is now known that the fat in coconut oil is unique and different from most all other fats and possesses many health giving properties. It is now gaining long overdue recognition as a nutritious health food.  Modern medical science is now confirming the use of coconut in treating many medical conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits. The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and nourished populations around the world for generations. 

With the above in mind, I have been trying to incorporate more coconut in my families diet.  Because of the way coconut milk is packaged by manufacturers, it is hard for one to find a pure coconut milk that may not have added BPA.
BPA is used in the lining of certain canned foods. BPA especially leaches into canned foods that are acidic, salty or fatty, such as coconut milk, tomatoes, soup, and vegetables. 

It is so easy to make your own coconut milk from fresh coconuts. By making your own coconut milk, you can be sure that your milk is free from additives and stabilizers. If you are interested, I have found a fabulous YouTube video on how one can very easily make homemade coconut milk. (My tip: Blanche the coconut flakes prior to blending. This seems to make the entire process easier.)


http://youtu.be/fpxPoizVT9c
Recently, for Valentines Day, my family and I participated in a kids cooking challenge to make something yummy with coconuts. We tried several recipes, but settled on this one to serve to a group of school children. The cookies were a big hit. The coconut cookies were definitely a kid pleaser recipe.

Easy Coconut Cookies

Ingredients:

1 cup shortening (half butter for flavor)

2 cups brown sugar, packed

2 eggs 1 tsp. baking soda

1/4 cup hot water or buttermilk (I use fat free buttermilk)

1 cup shredded coconut

1 tsp. vanilla

4 1/2 cups all purpose flour

1/4 tsp. salt

1 1/2 tsp. baking powder

Directions:

Cream together butter and add the sugar gradually. Blend in well beaten eggs. Add the baking soda to the hot liquid and blend into the creamed mixture. Stir in coconut and vanilla, combining well. Sift together the flour, salt and baking powder and stir this into the coconut mixture. Beat 30 seconds with electric mixer. Chill thoroughly in order to make the dough easier to handle. Form into balls the size of walnuts. Flatten each into an oblong shape ¼ inch thick. Place on ungreased baking sheet and press lengthwise with the times of a fork. This dough also works well with a cookie press. Bake about 8 to 10 minutes at 400 degrees. When cool, store in an airtight container.

*Cookies are ready in about 40 minutes. Enjoy!

Thanks for visiting my blog today. :-)