Okay I both love them and absolutely want to use them for a sweet charcuterie board that looks savory! Like these and chocolate salami could be so cute together!
@@DessertGeek Thanks for the personal response! I just googled it. I haven’t actually heard of it before, so maybe not so well known in California? The first recipe I saw was metric. But then I saw a few in cups which is pretty much USA standard so I would guess that it’s around but maybe more popular abroad? I really love the idea so I’m going to make it for this self help group I meet with. I’ve been bringing baked treats and they’ve been going over well. One of the recipes I found calls For pistachios s which I don’t think I can resist! And that cutting board idea with the flaky coconut twists Ooh La La!
As much as I love cookies, sugar, and coconut, I found the sweetened coconut to be a bit too much. Don't hold back on the sugar as you need it for browning, but consider using unsweetened coconut. IMHO, the unsweetened stuff made these even better. Family loved them!
@@lisakepinski4299 I've seen a couple of recipes where you soak unsweetened in simple syrup, but none of them are clear whether they are using shredded dried coconut or fresh!
@@aliciaf1055 thanks. That might work. I agree with you on wondering about the variable of the form of the coconut to start with. Also, the size is different. The US version of sweetened coconut is a wider (3-5 mm) sliced cut rather than the very thin grated coconut that I get in several EU countries. The dried grated coconut that I have bought in Germany, Belgium, Austria, Poland, and France often tastes flat when compared to my memory of sweetened coconut in the US, causing me to also wonder if flavors were added to the US version or perhaps the sugar helped preserved the taste of the coconut better. Appreciate your sharing the idea.
Melissa Clark is what would result when you cross bred Julia Child, culinary giant, with red headed oscar winner Jessica Chastain. I both simultaneously admire her for her recipes like that gorgeous port glazed pear tarte and am secretly jealous of her and want to talk behind her back in our mutual friend circle so badly!
out of curiosity ..does everyone here actually have a PAID subscription to nyt cooking ?cause there is really no point to these videos cause you have to actually pay them to get the recipe.
1cup/200 grams granulated sugar ⅔cup/66 grams sweetened shredded coconut 1large egg 1tablespoon heavy cream or whole milk ½teaspoon fine sea salt 1(14- to 16-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still cold Although it's not like you really need a recipe, once you watch this.
Yes I do have the subscription. It's cheap enough and I use A LOT of their recipes: recipe ideas for quick meals, meals for specific ingredients, etc. I hesitated a lot before getting it but it's the 2nd year I have it, no regret. And I live in a country where I can't even find all of the ingredients they have on the recipes and it's still worth it to me.
Okay I both love them and absolutely want to use them for a sweet charcuterie board that looks savory! Like these and chocolate salami could be so cute together!
Chocolate Salami!? I'm curious. Thanks for the buzz! *Rushes off to Google*
@@chocolatesouljah Have fun! There are a few makers out there, but I feel like it's not super common in the US?
@@DessertGeek Thanks for the personal response! I just googled it. I haven’t actually heard of it before, so maybe not so well known in California? The first recipe I saw was metric.
But then I saw a few in cups which is pretty much USA standard so I would guess that it’s around but maybe more popular abroad?
I really love the idea so I’m going to make it for this self help group I meet with. I’ve been bringing baked treats and they’ve been going over well.
One of the recipes I found calls For pistachios s which I don’t think I can resist!
And that cutting board idea with the flaky coconut twists Ooh La La!
Cookie week is my favorite time of the year 😊
Cookie week>>>>>shark week
Melissa always has the brightest energy!
This is the best cooking tutorial I've seen in idk how long. 👏
Yes!!!! Making these happen for SURE! Maybe as a sundae finisher? Dip them in some ganache? Live that holiday life!
Totally dipping in ganache!
As much as I love cookies, sugar, and coconut, I found the sweetened coconut to be a bit too much. Don't hold back on the sugar as you need it for browning, but consider using unsweetened coconut. IMHO, the unsweetened stuff made these even better. Family loved them!
I can't wait to make these to add to our cookie gifts I love the idea!!
Great job to everyone involved in cookie week! Thank you!!
I plan on baking all 7 recipes this weekend!! Woohoo
These would go so well with a dessert charcuterie board!
My critters are crows. Effing smart, and they love beef. I learned my lesson. 😄😄😄
I saved half of it, I gave the rest of the other half to them.
I was watching all week for the twisty cookie I saw in the boxes!
"I wanted them to stand out"
Me: mission accomplished because I've been waiting to see what those twists were
FINALLY! Been so excited for this one.
Can’t wait to make these!
thinking about making a box of the cookies featured on cookie week for my co workers !
i've been waiting for this one... TURN IT UP!
Queeeeen Melissa !
You had me at coconut
I love Melissa Clark
Very good and easy to make.
*Looks Tasty* 😋
I bet his would be great as a coffee stirrer or a chai ☕️
I live in a country where you CAN'T buy the sweetened stuff - so here I am googling whether you can make it yourself.
Please post if you find a solution. I only have unsweetened coconut where I live as well
@@lisakepinski4299 I've seen a couple of recipes where you soak unsweetened in simple syrup, but none of them are clear whether they are using shredded dried coconut or fresh!
@@aliciaf1055 thanks. That might work.
I agree with you on wondering about the variable of the form of the coconut to start with.
Also, the size is different. The US version of sweetened coconut is a wider (3-5 mm) sliced cut rather than the very thin grated coconut that I get in several EU countries.
The dried grated coconut that I have bought in Germany, Belgium, Austria, Poland, and France often tastes flat when compared to my memory of sweetened coconut in the US, causing me to also wonder if flavors were added to the US version or perhaps the sugar helped preserved the taste of the coconut better.
Appreciate your sharing the idea.
@@lisakepinski4299 yes! It's smaller than shredded but much bigger than the desiccated in the UK or Australia.
Brilliant!
wow
great idea!
Cheese straws 🥰🤩😍🤗🤤🤤 these look 🤤🤤🤤🤤🤤😋😋😋😋😋
Melissa is mother
Is it just me or is "twisted cheese straw impersonator" a pretty good insult for kids? 🤣🤣
,,a cool video keep up the great content.. Thank you…
no egg, and add cinnamon and a pinch of nutmeg, wht do you think?
Love to cook, hate to bake - these are perfect for someone like me! #saved
5:15 c'mon, baby, can you do the twist
WHAT FRIDGE is that, Melissa?
Melissa Clark is what would result when you cross bred Julia Child, culinary giant, with red headed oscar winner Jessica Chastain. I both simultaneously admire her for her recipes like that gorgeous port glazed pear tarte and am secretly jealous of her and want to talk behind her back in our mutual friend circle so badly!
out of curiosity ..does everyone here actually have a PAID subscription to nyt cooking ?cause there is really no point to these videos cause you have to actually pay them to get the recipe.
The only thing you need to do to get the recipe is click the link in the description
@@MarioMVasilev and then actually pay and subscribe to them to be able to see the recipe in that link
1cup/200 grams granulated sugar
⅔cup/66 grams sweetened shredded coconut
1large egg
1tablespoon heavy cream or whole milk
½teaspoon fine sea salt
1(14- to 16-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still cold
Although it's not like you really need a recipe, once you watch this.
Yes I do have the subscription. It's cheap enough and I use A LOT of their recipes: recipe ideas for quick meals, meals for specific ingredients, etc. I hesitated a lot before getting it but it's the 2nd year I have it, no regret. And I live in a country where I can't even find all of the ingredients they have on the recipes and it's still worth it to me.
I was actually hoping for something more than just twisted puff pastry?
350 for 15 to 22 min
This is not a cookie lol