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Recipe: Vanilla and coconut kisses

August 22, 2016 by Shari 4 Comments

I can’t believe how quickly this pregnancy is going. I can’t believe that it is almost September, I gave birth to the Little Dude in September when he was due to arrive in October. Although, this baby has a week or so on their brother’s due date – so I am guessing that they’ll arrive some time in October. Or they may be just like their older brother and decide to run late… who knows? Babies come, when babies are ready to come.

All I know, is that I can’t wait to meet them and cover them in kisses.

I wanted to take a little time to spend some ‘one-on-one’ time with each of the boys before baby number three arrives. But with the boys napping less and less these days, it has been difficult. And baking doesn’t normally work out so well when I try and rangle both boys in the kitchen at the same time.

Thankfully, the other day, the Little Dude decided that he would take a nap and Mr Moo and I got some special ‘one-on-one’ time in the kitchen. I actually made these vanilla and coconut kisses when I was expecting him. The kisses took a lot longer to get through when it was just Daddy and me eating them.

And I am sure that they will go super fast when we are a family of five {gosh, a family of five}.

GoodFoodWeek's vanilla and coconut kisses

VANILLA AND COCONUT KISSES

125 grams butter
1/2 cup caster sugar
1 egg
1/2 cup plain flour
1/4 cup self-raising flour
2/3 cup cornflour
1/4 cup custard powder
60 grams butter
3/4 cup icing sugar mixture
1 teaspoon of milk
1/2 cup of desiccated coconut
1 teaspoon of vanilla paste

Preheat the oven to 160 degrees celsius.

Beat the butter and sugar in a small bowl, with an electric mixer until smooth and creamy. Add the egg, beat only until combined. Stir in sifted dry ingredients in two batches.

Spoon the mixture into a piping bag (or you can use a glad zip-lock bag and snip off the end). Pipe the mixture into 3cm rounds, about 3cm apart, onto lightly greased baking trays.

Bake for about 10 minutes or until they have lightly browned. Allow biscuits to cool.

Beat the butter in a small bowl with an electric mixer until as white as possible. Gradually beat in the icing sugar, then the milk, then the coconut and vanilla paste.

Sandwich biscuits together with the coconut cream, dust with icing sugar and serve.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

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Filed Under: Dessert, recipe Tagged With: baby number three, baking, biscuits, Butter, caster sugar, Coconut, custard powder, desiccated coconut, egg, icing sugar, milk, motherhood, one-on-one time, plain flour, pregnancy, self-raising flour, snack time, vanilla, vanilla bean paste

« Recipe: Greek baked chicken
Motherhood: Mr Moo’s birth story »

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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