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  #31   ^
Old Mon, Jan-24-05, 14:45
valf valf is offline
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Posts: 13
 
Plan: Atkins
Stats: 225/218/140 Female 65
BF:
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I just made these and they came out flat and so fragile they break when I pick them up. I used unsweetened coconut, heavy whipping cream, and splenda and let it sit for an hour. After adding the other ingredients, it was still very runny so I added another 1/4 cup of the coconut. The batter was still very loose, but I tried them and got the flat, fragile cookies. Any suggestions on what I did wrong?
Thanks!
Val
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  #32   ^
Old Sun, Jan-30-05, 17:16
Karen's Avatar
Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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I don't think it's you, it's probably the coconut.

If it's too moist or not fine enough, the cookies will be flat. I also use brick cream cheese, not the spreadable kind.

The coconut I use most often - because it's easy to find - looks like this, but I've also used long and thin shredded coconut.

Karen
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  #33   ^
Old Fri, Feb-04-05, 00:14
binki binki is offline
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Posts: 527
 
Plan: Atkins
Stats: 190/159/140 Female 67 inches
BF:
Progress: 62%
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Some people over at another board are having the same problem:
here's the thread. I wish I could just tell everybody in that thread to come here, but that board's policy forbids it.
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  #34   ^
Old Sat, Feb-05-05, 11:52
Karen's Avatar
Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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Here's something weird...

A few weeks ago I was demonstrating these on TV. The food stylist made a batch that were flat. On camera I made another batch using her ingredients and mine came out correctly. Go figure!

Made them in Hong Kong two weeks ago and they were great. The dried, unsweetend coconut there is very fine.

What I recommend to fix this problem is to grind the coconut finer in a food processor or coffee grinder, then measuring out 1 cup.

Karen
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  #35   ^
Old Wed, Feb-16-05, 22:34
binki binki is offline
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Posts: 527
 
Plan: Atkins
Stats: 190/159/140 Female 67 inches
BF:
Progress: 62%
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I've now made these... well, let's just say more than once and leave it at that...

I used the "macaroon" size shreds from Honeyville Grain, and they worked just great, not even requiring the hour soaking time. They're much finer than the picture in the book, but taste just great.

I added a bit of salt to the recipe, incidentally, and recommend doing that. The first batch I made was kind of flat tasting, to me, and the salt fixed it.

I also added a drop of lemon extract to one batch (we were having raclette for dinner and I wanted the macaroons to be extra lemony to kind of counteract the cheesiness of dinner.) That turned out well.
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