Comments on: Coconut Butter Cookies

By: ian

ian — Thu, 15 Nov 2007 18:24:24 +0000

Anyone here knows where you could buy American breakfast
biscuits? Those that also go well with fried chicken?
Why is it not being offered here? Aren’t there enough Americans
here? I sorely miss those soft heavenly biscuits!

By: paolo

paolo — Wed, 04 Jul 2007 01:03:40 +0000

Forgive me Cecile… I did not mean harm.

Really, if you want good cookies to eat, bake them yourself. ‘There’s no match with home baked goods, from a simple birthday cake, banana bread to cheesecake.

I guess the Americans I know are picky, where “home baked” is preferred over commercial products.

By: CecileJ

CecileJ — Tue, 03 Jul 2007 05:43:56 +0000

Paolo, you hurt us with your comment about “those old tin canned Danish cookies”! :) For us of a, ehem, “certain age”, Kjeldsen’s cookies taste wonderful not only for their buttery taste but more for the pleasant memories they are associated with with. Like MM, I also “rated” the ones I liked best and vied with my sisters in grabbing for them. My Ma used the big empty tin cans as a sewing box or a container for our little toys. So Kjeldsen’s may not be the best of the bunch but for the memories they evoke, they are priceless!!!

By: alicia

alicia — Tue, 03 Jul 2007 02:54:07 +0000

Hi. Sorry . Further to my inquiry about the chocolate crackles, the item I was asking you about is Copha and not Kofa. Thanks!

By: alicia

alicia — Tue, 03 Jul 2007 02:51:10 +0000

Your cookies look like a nice simple tea biscuit that you would want to have around the house on an ordinary day o enjoy with tea or coffee.. and besides, I am biased towards anything coconut! I wanted to ask you a question somewhat related to your post… A few of my Australian friends have been asking me where they can find “kofa” or “kofta” here in Manila. From what I undestand its a variation of coconut lard. Apparently this is quite popular there but frankly I have never heard of it. Would we have it under a local name? They want to make chocolate crackles (some kind of cookie/treat) for their kids but they lack this key ingredient. If you know what this is or where we could find it locally, I would be much obliged. Thanks

By: linda

linda — Tue, 03 Jul 2007 02:35:57 +0000

i meant self raising flour…

By: linda

linda — Tue, 03 Jul 2007 02:34:38 +0000

MM,to make raising flour mix 1 cup A.P.flour,1 teaspoon baking powder,and a pinch of salt.

Thanks for sharing this recipe-a definite must in our household.

By: Apicio

Apicio — Tue, 03 Jul 2007 00:58:03 +0000

You can try drying them down in a very slow oven just like the Italians do with their biscotti. I almost always regard industrially produced foods the way I do hotdogs, if you like â€˜em donâ€™t watch how they make â€˜em. You would be astounded by the variety of compounds they throw in there just to give it the right flavour, mouth-feel and a shelf life that is longer than the average life expectancy of men in developing countries. Iâ€™m hyperbolising of course but not by much.

By: paolo

paolo — Tue, 03 Jul 2007 00:34:29 +0000

The best cookies here in the US are home baked. The commecial ones that are to die for come from “Costco” (fresh baked daily) or those from “Panera Bread.”

Hardly anyone here eat those old tin canned Danish cookies.

By: erleen

erleen — Tue, 03 Jul 2007 00:26:36 +0000

I read a blog wherein they recommend using weight as a measurement for dry ingredients and they only use cups for liquids. whatchuthink?

https://beyondsalmon.blogspot.com/2007/06/what-difference-ounce-makes.html