White Maizena cookies with coconut and mini chocolate chips.


Not an easy name for a cookie to remember right? But let me say the name we give our recipes are extremely important when it comes to traffic or how one searches for a recipe online. One of the recipes that brings me more visitors to my small yet humble blog is "Harcha" and the ingredient would be "Semolina" flour. The idea for this cookie started with one simple ingredients "Maizena" I came across many recipes, some which I have made in the past such as "Melting moments" and the famous brazilian cookie "Biscoitos de Maizena" I wanted a cookie that melts in your mouth like the ones mentioned above but not as buttery and with a twist that would make people go "Wow" at first bite. This for sure will make anyone go "Wow", my husband and I shared a cookie straight out of the oven and both just looked at each other. We both agreed this is so far one of the best cookies we've ever had. The recipe was created by me, the though begun with "Maizena" and the results were simply amazing.


1 1/4 cup pastry flour
1/2 cup ground unsweetened coconut
1/2 cup cornstarch (Maizena)
1/2 cup plus 2 tablespoons powder sugar
1 teaspoon baking powder
1 stick butter (113 grams)
1/2 teaspoon vanilla bean paste
1 eggwhite
2 tablespoons coconut milk
2 tablespoons oil
1/4 teaspoon salt
1/2 cup mini chocolate chips

In a food processor, add appriximately 1 cup of unsweetened coconut and pulse until finely ground. Sift the coconut (it must go through a sifter) along with the flour, maizena, salt, and baking powder. Set aside. In a seperate bowl beat the butter, eggwhite, oil, and vanilla until well blended and a bit fluffy. If the butter breaks, worry not it will come together with a couple tablespoons of the dry ingredients. Add the coconut milk and whisk to combine. Fold in the dry ingredients to combine, toss the chocolate chips in 1 teaspoon of flour and fold into your batter. Refrigerate the cookie dough for approximately 1 hour or until firm.

Preheat your oven to 350* F. Roll the dough into 1 inch balls and flatten with a fork, dipping in powder sugar to prevent from sticking to the cookie. Place the cookies on the prepared baking sheets, spacing about 1 inch apart. Bake for approximately 10 to 14 minutes or until the edges of the cookies just start to brown. Remove from the baking sheet and place on a wire rack, dust with powder sugar and allow them to cool. Dust again with powder sugar before serving.



Noor said...

What is maizena. Is it Mexican? I think I MAY remember it from back home, its what they use for tortillas? Am I way off lol. Regardless these look good mashALlah.

From Yeast to Zest said...

Yes the cornflour to make tortillas is the same brand "Maizena" which I should specify since in the US they automatically will think it's flour but its cornstarch. In Morocco the only cornstarch brand sold is "Maizena" so that's what they call cornstarch. I also have the Maizena for tortillas, I smuggled a 2kilo bag from the US. :P

Noor said...

LOl we smuggled fruits from Indonesia LOL...

Okay I know what it is I always say it back home.

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