Because I am a very adventurous eater and because I love trying new things in my own kitchen, I knew the following recipe was going to be one I would love, especially since it was going to give me the opportunity to take THRIVE to a very sophisticated level. I was schedule to do a THRIVE class last week and thought it would be a great opportunity to try out my new-found recipe on a group of un-biased tasters. The recipe is for Coconut Cookies with Passion-Fruit Curd. I had been saving a large amount of powder in the bottom of my can of Passion Fruit Yogurt Bites for something special; this recipe was the "something special" I was looking for.
The cookies were incredible and a huge hit with guests at the class. So much so that I had to reassure them the recipe would soon make it onto my blog. There is only one downside to the whole thing. I only got to taste half of a cookie (my children and hubby wanted to try it) and the rest were eaten at the class. Now I am out of Passion Fruit Yogurt Bites with not a cookie in the house to satisfy my very intense craving for them!
THRIVE Coconut Cookies with Passion Fruit Filling
(Adapted from Martha Stewart's Coconut Cookies with Passion-Fruit Curd)
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| Photo Credit-Martha Stewart |
Cookies:
1/2 c. THRIVE White Flour
1/2 tsp. baking powder
1/8 tsp. THRIVE Salt
1/4 c. THRIVE Butter Powder
1/4 c. THRIVE White Sugar
1/4 c. water
1 tsp. vegetable oil
1 Tbsp. THRIVE Whole Egg Powder
1/2 tsp. vanilla extract
2 c. THRIVE Macaroon Mix
Filling:
3/4 c. THRIVE Passion Fruit Yogurt Bites powder (or crush the actual bites to a powder)
1 Tbsp. lemon juice
1/2 c. THRIVE White Sugar
2 Tbsp. cornstarch
2 large egg yolks, lightly beaten
1/4 c. cold, unsalted butter, cut into small chunks
1/4 c. heavy whipping cream
Make the curd: Bring yogurt powder, lemon juice, sugar, salt, and cornstarch to a simmer in a medium saucepan over medium heat. You will want to whisk often to make sure the yogurt does not stick to the bottom of the pan. Cook just until the mixture comes together as a very thick sauce. Slowly whisk in egg yolks. Cook, whisking constantly, until thick enough to coat the back of a spoon (about 5 minutes). Remove from heat. Whisk in butter until melted. Pour through a fine sieve into a medium bowl. Place plastic wrap directly on surface of curd. Refrigerate until set, about 2 hours.
Make the cookies: Whisk flour, baking powder, and salt in a medium bowl. Put butter powder, granulated sugar, water and oil into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well combined, about 2 minutes. Mix in the egg powder and vanilla. Reduce speed to low. Gradually mix in flour mixture. Stir in coconut macaroons. Let dough rest 5 minutes in bowl. Cover the dough with plastic wrap, pressing to the surface of the dough. Refrigerate until cold, about 30 minutes.
Preheat oven to 375 degrees. Using a cookie scoop or two spoons, scoop dough onto parchment or Silpat-lined baking sheets (making sure to have an even number of cookies, as you will need a top and bottom for each). Freeze until firm, about 10 minutes.
Bake until edges of cookies just turn golden, 8 to 10 minutes. Baked goods made with THRIVE Butter Powder will not brown on the top like those made with fresh butter do. You should bake your cookies until they are set to the touch and just golden on the bottom. Let cool completely on sheets; transfer to wire racks.
Bake until edges of cookies just turn golden, 8 to 10 minutes. Baked goods made with THRIVE Butter Powder will not brown on the top like those made with fresh butter do. You should bake your cookies until they are set to the touch and just golden on the bottom. Let cool completely on sheets; transfer to wire racks.
Remove the filling from the fridge and remove the plastic wrap. Add the cream to the filling and beat until very fluffy, about 3-4 minutes.
Using a very small cookie scoop or spoon, scoop about 1 teaspoon filling onto flat side of a cookie; sandwich with another cookie. Repeat with remaining filling and cookies. Refrigerate until ready to serve.
Yields: Approximately 14 cookie sandwiches
Note: The filling begins to get a little runny with time, but is so delicious you'll happily lick it from your fingers!
Also, here's the deal with the photo: I had exactly 10 minutes from the time I assembled the cookies until I had to be out the door and was unable to find my camera in that amount of time. My cookies looked much different than the photo above because I had made so many alterations to the original recipe, but I wanted you to get a feel for the end result.
Autumn Christiansen
Independent Consultant-Shelf Reliance
