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Cocoanut Cream Cookies

Rolled cookies made with shredded coconut, thick cream, flour, and baking powder, cut into rounds and baked.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Cocoanut Cream Cookies

Ovenmoderate oven

Ingredients

Directions

Make the dough

  1. Beat eggs until light.

  2. Add sugar gradually.

  3. Add cocoanut, cream, and flour mixed and sifted with baking powder and salt.

  4. Chill thoroughly.

Shape and bake

  1. Toss on a floured board, pat, and roll one-half inch thick.

  2. Sprinkle with cocoanut and roll one-fourth inch thick.

  3. Shape with a small round cutter, first dipped in flour.

  4. Bake on a buttered sheet in a moderate oven.

Nutrition, whole recipe (rough)

633Calories
20 gProtein
12 gFat
109 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Beaten until light, they add structure and lift to the dough.
Flour
Provides the main structure that holds the cookies together as they bake.
Baking powder
Releases gas during baking, helping the cookies rise and become tender.
Sugar
Adds sweetness and contributes to browning during baking.
Thick cream
Adds fat and moisture, making the cookies rich and tender.

The step that matters

Chill thoroughly. Chilling firms the fat and hydrates the flour, so the dough holds its shape when rolled and cut. Warm dough spreads and bakes into flat, tough cookies.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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