Introduction: Lemon Coconut Freekeh Sandwich Cookies
When I saw the Rice and Grain Instructable, I knew I wanted to create something very unique! I had bought a bag of a grain called cracked freekeh and I was intrigued by it. Freekeh is a traditional grain of the Middle East. It is a protein packed, high-fiber grain with a pleasant chewy texture. I thought about coconut cookies and decided I could substitute some cooked freekeh for the coconut. Sandwich cookies are fun so I chose to make some in lemon flavor. As a result, here is my cookie Instructable! I hope you enjoy seeing how I make them!!
1/2 cup cracked freekeh
1 1/4 cup water
3/4 cup (1 1/2 sticks) salted butter at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons lemon juice
1/2 teaspoon sea salt
1 cup all-purpose flour
1/2 cup sweetened coconut
1-quart saucepan with lid
liquid measuring cup
silicone baking sheets
Step 1: Prepare the Cracked Freekeh
Bring 1 1/4 cups water to a boil over high heat.
Step 2: Add the Freekeh and Cook
Stir in the cracked freekeh. Cover. Reduce heat to simmer and cook for 20 minutes. Remove from heat and set aside to cool. The third photo shows how cooked freekah looks in the saucepan.
Step 3: Butter and Sugar
Prepare the cookies. In the bowl of an electric mixer, add softened butter and sugar. Blend well.
Step 4: Time for Egg, Vanilla, Lemon Juice and Sea Salt
Add egg, vanilla extract, lemon juice and sea salt. Blend well.
Step 5: Now Add Flour, Coconut and Freekeh
Add the all-purpose flour, coconut and 1/2 cup cooled cooked freekeh. Mix until well blended.
Step 6: Preheat Oven
Preheat the oven to 350 degrees F.
Step 7: Spoon the Dough
Spoon 40 tablespoonfuls of dough onto silicone baking sheets.
Bake at 350 degrees. F. for 15 minutes, or until the cookies are lightly browned on the bottom.
Step 8: Out of the Oven!
Remove from the oven. If the cookies are not quite round, use a glass to jiggle the cookies to form a round shape. This is so the cookies match up to make sandwich cookies.
Step 9: Cool Them!
Using a pancake turner, remove the cookies from the baking sheet. Place on a wire rack to cool completely.
Step 10: The Filling
1/4 cup confectioners' sugar
8 ounces cream cheese, softened
3/4 cup sweetened flaked coconut, divided
1/4 cup cooked freekeh
medium mixing bowl
Step 11: Blend the Filling
In a medium bowl, combine the softened cream cheese and 1/4 cup confectioners' sugar. Stir in 1/4 cup of coconut and 1/4 cup cooked freekah; mix well.
Step 12: Fill 'Em
Place cookies on the baking sheets, bottom-side-up. Spoon and spread filling onto half of the cookies.
Step 13: Form Cookie Sandwiches
Cover the filling with a cookie, bottom-side-down. Gently press the filled cookies.
Step 14: Roll in Coconut
Place the remaining 1/2 cup coconut in a shallow bowl. Roll the edges of each cookie into the coconut. Place the cookies on a baking sheet.
Step 15: Make the Lemon Icing
Lemon Icing Ingredients
1 1/2 cups confectioners' sugar
1/4 cup lemon juice
2 drops yellow food coloring
Step 16: Blend It!
Using a spoon, blend the icing ingredients in a medium bowl until smooth.
Step 17: Top the Cookies
Drizzle or spoon the icing on top of the cookie sandwiches.
Step 18: Add Coconut
If desired, while the cookie tops are still wet, add a little coconut to the center of each cookie. Allow the icing to firm up before storing.
Step 19: Ready to Enjoy!
Here are my finished lemony coconut and freekah filled sandwich cookies. I really like the combination of flavors and textures. If you enjoy lemon flavor and/or coconut, you will love these cookies. The addition of the cooked cracked freekah gives each cookie a unique, very pleasant chew. I hope you enjoyed seeing how I made these cookies! Let me know if you give them a try!
This is an entry in the
Rice & Grains Challenge